FOR TWO OR JUST FOR YOU, Pies For Two, Pecan, Pie, Thanksgiving

Thanksgiving special-Pecan Pie {For Two}

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Try this amaaaaaazing Pecan Pie: it is all you want a pecan pie to be, and it is just for two!

pecan pie for two

This is what was promised last week when writing my Butternut Pie {For One} and this is what must be delivered. A beautiful pecan pie for two recipe to satisfy your Thanksgiving cravings.

Jump to Recipe

pecan pie for two

Let’s be honest, the web is full of amazing, beautiful, easy, new … recipes. But, there are not that many amazing recipes for two or just for you (click on the links for my recipes). There are more and more though, like everything that has not be done is done nowadays, but still, it can be difficult.

That’s why I’ve created this Thanksgiving Pies Series. I want to give recipes to those who don’t have ten mouths to feed for Thanksgiving (or any occasion for that matter) but still want a beautiful dessert to enjoy or share.

This recipe is for two mini pies, so it can be for two hungry people –it is not as big as whatever pie but still, this is a pie- or four not too hungry people. That way you can share it, and it’s all Thanksgiving is about.

I made these pies many many times, so I can guarantee you you’ll be satisfied with it.

pecan pie for two

I’d like to emphasize though: as for me when I am interested by a recipe that calls for cups (I use metrics), be careful with the measurements if you do use cups and not grams like I do. I did lot of research and comparatives, but there is no such thing as perfect corresponding amounts. I think the recipes converters are pretty good, but unfortunately I can’t afford to add this on the blog, as I don’t make any money from it and I can’t say this is my priority in life for now. That’s why I think every big blogger of this world or those who can afford it really should so their recipes can be made by everyone in the world. Recipes travel far, pretty far … 😉

If you LOVE pecan pie, check-out this Pecan pie recipe {For One}! Super fast and easy recipe.

That being said,

How to make this Recipe?

Crust

The crust is my all-time favorite: I think I haven’t introduced it to you yet. I thought but I haven’t. Well, better late than never! I love that crust, I was in constant search of my perfect crust for my pies for two (because there are others coming…) and this one is… the ONE; Let’s list the ingredients, shall we?

 

  • Strong flour -all-purpose is perfectly fine-
  • Salt
  • Confectioner’s sugar
  • Cold and diced unsalted butter
  • Ice cold water –pour cold water in a glass and put in the freezer for 10 minutes-

 

Add the flour, salt and sugar in a medium bowl. Combine with a fork or whatever’s convenient. Then add the cold and diced butter. Combine with a pastry cutter, until you have bread crumbs consistency, and some chunks of butter. Add one teaspoon water at a time: give a stir and combine with the fork between each one until you have the right consistency. It should still looks a little crumbly before you squeeze some dough between your hands and you can see the dough is formed.

 

Filling

 

This is a classic pecan pie filling. I tried many different fillings, and I’d like to stick with a classic one. There’s unfortunately no maple syrup here, because I didn’t manage to have the texture needed for this kind of pie (not enough ooey gooey!).

 

  • Egg
  • Granulated sugar
  • Golden syrup -Corn syrup if you wish-
  • Melted butter
  • Salt
  • Pecans -or any nuts-

 

In a medium bowl, mix all the ingredients together, except the nuts. Add the crushed nuts and pour into pre-baked pie crust.

pecan pie for two

Happy Thanksgiving and Enjoy!

Thanksgiving special-Pecan Pie {For Two}

You'll love this pie: whether it's for Thanksgiving or not, whether is just for you or not, you won't resist to this easy gooey pecan pie!

Course Breakfast, Dessert, Snack
Cuisine American
Keyword Pecan pie, pecan pie for two, thanksgiving pie, Thanksgiving pie small servings
Prep Time 20 minutes
Cook Time 30 minutes
Chilling pie crust time 2 hours
Servings 2
Author Bites Of Baking

Ingredients

For the crust:

  • 78 strong flour -all-purpose is perfectly fine- 1/3 cup
  • 1 pinch salt
  • 19 g confectioner's sugar 2 tbsp +1/2 tsp
  • 58 g unsalted butter -cold and diced-
  • 1 to 2 tbsp ice cold water

For the filling:

  • 1 egg
  • 66 granulated sugar 1/4 cup + 1 tbsp
  • 75 golden syrup -or corn syrup- 1/4 cup
  • 10 g melted butter 2 tsp
  • 1 pinch salt
  • 75 g pecans -or any nuts- 3/4 cup

Egg wash

  • 1 beaten egg

Instructions

  1. Add the flour, salt and sugar in a medium bowl. Combine with a fork or whatever’s convenient.

    Then add the cold and diced butter. Combine with a pastry cutter, until you have bread crumbs consistency, and some chunks of butter.

    Add one teaspoon water at a time: give a stir and combine with the fork between each one until you have the right consistency. It should still looks a little crumbly before you squeeze some dough between your hands and you can see the dough is formed.

    Divide the dough in two and shape rectangles. Keep at least one hour in the fridge, wrapped in clingfilm. Up to two days for better results.

  2. Grease your pans: 12-ounces oval pie pans like I do (6-inch long) or a 4-inch round pan.

    Flour your work surface and rolling pin. Roll out each piece of dough, in a rectangle shape if you use 12-ounces oval pie pans like I do (6-inch long) or in a round shape if using a 4-inch round pan.

    Put back in the fridge for 1 hour.

  3. 15 minutes before baking, preheat your oven at 400°F (200°C).

    Blind-bake your crusts for 10 minutes. Remove from the oven, remove the beans or whatever you used to blind-bake them, and egg-wash them.

    Put back in the oven. Turn down your oven temperature to 350°F (180°C).

  4. Meanwhile prepare the filling.

    In a medium bowl, mix all the ingredients together, except the nuts. Add the crushed nuts.

    Remove the crusts after the two minutes and pour filling into pre-baked pie crusts.

    Bake for a further maximum of 20 minutes. If the crusts are browning too fast, try put an aluminium foil on the pie.

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