I love the holidays for many reasons but especially because of the pie. And anyone who knows me knows that I have had a relationship with pecan pie my entire life. The sad truth, is that I basically only eat it if I am a dinner party because when it is just my hubby and I at home, a whole pie just seems too big for us to finish. Well, not anymore. Ever since I got my hands on Corningware Meal Mugs, my prayers have basically been answered. I have been using these mugs to create small single serving dishes and yes, one of those dishes is pecan pie in a mug.
This post was sponsored by Corningware. The recipe and opinions are my own.
Corningware Meal Mugs are not your ordinary mugs. Firstly, the are supersized at 20 ounces. Secondly, they are made of a durable stoneware material which is dishwasher, refrigerator, freezer, microwave & pre-heated oven safe (meaning, do not put it in when the oven is cold, but only put it in once the oven is pre-heated to allow for even cooking and prevents damage if it heats up unevenly). Seriously, have you ever heard of a mug that you can put in the oven?
Plus, these mugs come with their own vented BPA-free lids which is perfect when storing the pie to eat later. You can quickly snap on the lid while allowing steam to escape and store the mug the fridge for later. And if you want to reheat your pie in the microwave, keep the lid to keep your microwave clean. Just don’t put the lid in the oven!
My favourite way to eat pecan pie in a mug is to serve it hot with a big scoop of vanilla ice cream, sprinkled with a touch of cinnamon. Give me a spoon and let me dig away!
In the mood for good old-fashioned pecan pie, but you don’t want to make a whole pie? Satisfy your craving and make pecan pie in a mug instead!
- 2/3 cups all-purpose flour
- 1/4 cup cold unsalted butter, cut into small 1/2 inch cubes
- 1/8 teaspoon salt
- 2–3 tablespoons ice water
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/3 cup light corn syrup
- 2 small eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 cup pecan halves
- vanilla ice cream or whipped cream (optional for topping)
Make the Crust:
- In a large bowl, mix together the flour, butter, and salt using a pastry blender or two knives and cut in butter until mixture resembles coarse crumbs with some larger lumps.
- Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated. Squeeze some dough together a small ball. If it does not hold together, add more water, 1/2 tablespoon at a time and test again.
- Form the dough into a ball (do not overwork the dough). Divide the ball in half and flatten each into discs.
- Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour.
Make the Pie:
- Preheat oven to 350°F.
- On a lightly floured surface, roll out each pastry dough with a lightly floured rolling pin until a 3-inch circle. Fit each dough into the Corningware meal mug, covering the bottom with dough and press the excess dough onto the sides (halfway up). Lightly prick the bottom all over with a fork. Chill until firm, for about 30 minutes.
- In a medium bowl, whisk together the melted butter and brown sugar until smooth. Whisk in corn syrup, eggs, vanilla, and salt.
- Distribute the pecans into each mug and pour half of the syrup mixture evenly into each mug.
- Bake for 20 minutes and then cover loosely with aluminum foil to prevent the top from burning. Bake until filling is set (another 20-25 minutes). Filling should not be overly jiggly and should only jiggle slightly in the center when gently shaken. Remove from oven and cool completely.
- Serve with a scoop of vanilla ice cream or whipped cream.