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Pecan Pie in a Mug? Yes and it is INSANELY good!!!!

Microwave Mug Pecan Pie

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Hi Bold Bakers!

Who else out there loves a good old Pecan Pie? Golden crust, toasty pecans and that sweet maple syrup infused filling. What could be better? Pecan Pie is one of my top, all time favorite pies. This is exactly why I created this Microwave Mug Pecan Pie, to fix all your Pecan Pie cravings. Try this amazing recipe for Microwave Mug Pecan Pie, ready in minutes, just for you!

This Microwave Mug Pecan Pie might even be better than the real deal. Why? Well this baby can be made and cooked in under 10 minutes and that is no exaggeration! To put this sweet mug pie together I simply fill the bottom of a microwavable mug with crushed graham crackers, followed by a mixture of brown sugar, toasted pecans, egg and maple syrup. Traditional pecan pie can have corn syrup or corn starch to thicken it, while this Microwave Mug Pecan Pie is simply thickened by the sticky maple syrup and the egg. After 1 minute in the microwave this mug pie is ready to be devoured.

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I’d be lying to you if I said this Microwave Mug Pecan Pie was going to last long, but that said this can be mixed up ahead like my other Make Ahead Mug Meals, meaning a little pecan pie could be waiting for you in the fridge right now. Eat one, save one!

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So go on and give this one a try ASAP. This Microwave Mug Pecan Pie is promised to warm your heart and satisfy your sweet tooth! If you like this recipe you’ll love my Microwave Mug Pumpkin Pie and Microwave Mug Apple Crisp, too!

4.12 from 9 votes
Pecan Pie in a Mug? Yes and it is INSANELY good!!!!
Microwave Mug Pecan Pie
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
Servings: 2 pies
Author: Gemma Stafford
  • 1 ½ tablespoon (45g/1 ½ oz) butter, melted
  • cup (85g/3 ¼ oz) brown sugar
  • 3 tablespoons (41g/1 ½ oz) maple syrup/ honey or golden syrup
  • 1 teaspoon vanilla
  • teaspoon salt
  • 1 egg
  • cup (60g/2oz) pecans, chopped and toasted
  • 2 small cookies , crushed into 2 tablespoons of crumbs (graham crackers, digestives, gingersnap cookies)
  • extra pecans for decoration
  • (Makes enough for two pies).
  1. In a small bowl whisk together the butter, brown sugar, maple syrup, pecans, vanilla and salt. Whisk in egg.
  2. In a microwavable mug add in your crushed cookies to the bottom.
  3. Pour in your pecan pie mix. Microwave roughly for 1- ½ minutes, checking every 30 seconds. The mix will thicken and appear jelly like, but it will set as it cools. Cooking time is based on my 1200W microwave so your timing might vary.
  4. Carefully remove the mug from the microwave. Let it stand for a couple minutes to cool. Serve with whipped cream and Enjoy otherwise place in the fridge for up to 24 hours.
  5. *notes: Make the pecan pie mix 24 hours in advance.
  6. Once microwaved you can place in the fridge once cooled for up to 2 days. Cooking time will vary greatly depending on your microwave and the width and depth of the mug.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. EMELIA DANGELO on July 22, 2019 at 7:29 am

    Well, I did the SMART POINT entry. Using Swerve and Walden Farms (sugarfree products) I came up with these figures:
    774 calories
    8 gm Saturated fat
    148 gm sugar
    14gm protein
    So, if you’re following WW,
    You’ve gone over 19 SP’s just on dessert.

    • Gemma Stafford on July 23, 2019 at 2:36 am

      Hi Emelia,
      I am not sure about the WW points system – or how Swerve is calculated on this. My understanding is that a cup of Swerve has 51 calories – this is really low compared with brown sugar which will have about 550 calories, depending on how it is loaded.
      I am not too sure how you have calculated this either, but perhaps other WW members will get it.
      It is difficult to understand how the points add up if you have substituted the sugars, sorry, I am confused!
      Gemma 🙂

  2. Mary Ann Kerr on December 22, 2018 at 7:11 am

    I’m looking forward to trying this recipe. I’m wondering if adding a teaspoon of almond flour would be a good idea?

    • Gemma Stafford on December 22, 2018 at 5:45 pm

      Hi there, if you an you like but it will be great with out it! Enjoy and let me know how you go 😀

  3. Rhonda Wood on October 18, 2018 at 10:20 pm

    Could you use the sugarfree maple syrup that you suggest in other of your recipes and a lower sugar brown sugar like splenda makes?

    • Gemma Stafford on October 19, 2018 at 1:26 am

      Hi Rhonda,
      Yes! This is an interesting thing. You are coming to it at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake. Stevia and Monk fruit will not caramelize on their own, but will be great in drinks and some puddings/custards etc. Do a little research into these products, they are a little expensive at the moment, but for you it would be so worth it!
      Splenda is a different formulation, it is great for some applications, but will not caramelize, therefore it is not great for all of your baking.
      If you choose to use Lakanto maple syrup alternative then you will not need to add any other sugar, it already has the sweetness. It will caramelize for you too so will work well in ant recipe requiring a liquid sugar.
      I hope this helps, it is worth doilg a little research into this subject.
      Gemma 🙂

  4. Maret on February 15, 2018 at 5:21 am

    I still have a few questions on this yummy dessert:

    1. What size mug do you use?
    2. When you state “microwave” for so many minutes, is this done using FULL or HIGH power unless otherwise stated? Is this true for all your microwave recipes?
    3. I found the nutritional content on the page with the 3 desserts. Is that for the entire recipe or for one serving as it makes 2 pies?


    • Gemma Stafford on February 17, 2018 at 2:01 pm

      Hi there,
      I use a 6 – 8oz mug/cup for the microwave recipes. The shape matters too, wider than deep is best.
      my microwave is 1.200 watt, and I use full power for most, if not all recipes, I will say if it to be different.
      I am a little confused about the nutritional values question as I am not sure which post you mean, sorry,
      Gemma 🙂

  5. Maret on February 5, 2018 at 8:26 am

    I made this pie….and it was delicious! It is definitely rich and sweet. However, I had several surprises, and I’m hoping you can help me. Firstly, I wasn’t sure what size mug as I didn’t see it specified. Based on your page with the 3 mug recipes (pumpkin, apple crisp, and pecan), I noticed that the first two stated 6 oz mugs, so I went with that. I have an 1100 watt microwave, so I put the filled mug in and at about 30 seconds, it had bubbled up and overflowed!! So, I moved the contents to a larger mug and tried again. After 30 seconds, the mixture had reached the top of that mug. I stopped the microwave and let it sink back. Given that I had not been able to keep the heat constant with the move from one mug to another, I cooked it another 30 sec. It ended up tasting great. For the second pie, I used the larger mug and just stopped the microwave when it reached the top, and then let the mixture sink back before cooking for another 30 seconds. So, I’m wondering if you use a lower power like 50%? It is puzzling to think my lower wattage microwave produced such different results as I believe I measured correctly. Also, the page with the 3 recipes does not state that the pecan recipe makes TWO pies like it does on this page. I rated this 4 stars due to the “messy” procedure only…the taste, albeit very sweet, was spot on!

    • Gemma Stafford on February 12, 2018 at 9:39 pm

      Hi Maret,

      Thank you for your feed back. I really appreciate it. I hope others will read it and take note that all microwaves are different.
      And I’ll make that edit on Pecan pies.

      Thanks for being apart of the BBB community 🙂

  6. linda on January 16, 2018 at 2:53 am

    thank you I have watched your videos for a long time now and I enjoy them I have made bread for a long time but don’t know how to get it light as it turns out ok but heavy but for me it is ok to eat since I am now the only one in the house hold. my husband deceased in Jan 2017. I like that you make it easy to make thing with out using a kitchen aid machine I have a hand mixer but I do it by hand and you show how that can be done very well. thank you. you do simple things and I also like that. for me I do not have a 1200 watt microwave just a 900 watt so my times are different then your but the best thing you do is explain what and how it should look like and the feel of it when it comes out. thank you again. please keep up the good work and have a good day.

    • Gemma Stafford on January 16, 2018 at 3:55 am

      Hi Linda,
      I am really sorry to hear that you lost your husband, it takes a long time to adjust your life, in all sorts of ways after this loss.
      I do hope we are helping here, we have a lot of great Bold Bakers living alone, and using the mug recipes.
      Bread making is a skill, and the development of the gluten in the dough is an essential part of a good result. I think you may like the ‘No Knead’ recipes here. ( this is a basic bread recipe, you can ferment it overnight, then divide it up, freeze some for later, proof some for baking right away. It is a good one to practice and learn from.
      Yes, timing is the difference in various microwave wattage, monitoring the bake, and judging the done-ness is part of this. When the cakes are baked they will feel barely firm to the touch on top, standing at room temperature will continue the cooking for a minute or so, as the heat distributes in the food, but this is true of any type of cooking really, even a steak!
      I hope that this helps you Linda, thank you for being in touch,
      Gemma 🙂

  7. Jo McLeod McDonald on January 5, 2018 at 8:23 pm

    Okay Brilliant and wow and HEELO where have you been all of my life! I love your videos so much!! You make so many things that I had no idea we can make! Brown sugar, vanilla extract, cake flour!!! I’m so grateful for all of your recipes and time! I would like to addition to Be your new best friend pls! Let me know where to send the video tape 😜 You rock Gemma!

    • Gemma Stafford on January 6, 2018 at 4:17 am

      Hi Jo,
      I know where I have been, but I am not sure where you have been, and it sounds like you will be a great addition to the Bold Baking community.
      Do stay with us, for lots more new ideas in 2018, we are just getting started!
      Gemma 🙂

  8. Tonya on November 17, 2017 at 5:02 am

    Hi Gemma,
    Does the maple filling have to be prepared 24 hours in advance or can you mix and cook immediately?

    • Gemma Stafford on November 18, 2017 at 9:54 am

      mix and cook immediately, Tonya. That is totally fine 🙂

  9. Ambika on November 10, 2017 at 12:24 am

    Isn’t there a need to add baking powder in it?

    • Gemma Stafford on November 10, 2017 at 12:52 am

      Hi there,
      First of all you need to know that changing an ingredient changes a recipe. For the Mug Blondie, or really any baking which calls for butter, margarine is a better alternative to oil. Most baking margarine is easy to work with, and behaves like butter, even for creaming.
      Hi there, no! There is no need for a raining agent in this recipe.
      I hope this is of help to you,
      Gemma 🙂

  10. Penny on October 26, 2017 at 3:04 pm

    looks absolutely amazing

    • Gemma Stafford on October 27, 2017 at 2:39 am

      Thank you Penny,
      Gemma 🙂

  11. Sharon on October 22, 2017 at 4:26 pm

    You forgot to say when to add the pecans. 🙂

    • Gemma Stafford on October 22, 2017 at 7:55 pm

      Add the pecans into the maple mix 🙂

  12. Marilyn Z on October 22, 2017 at 2:35 pm

    I am curious as to why you need to make the pecan pie mix the day before. Are you saying to absolutely do that or do you mean you can make it UP TO 24 hours in advance.

    I am looking forward to trying this. There are just the two of us and we don’t need a whole pecan pie around to tempt us.

    Thanks for your recipes…they are the greatest.

    • Gemma Stafford on October 22, 2017 at 8:05 pm

      Sorry Marilyn, I just released i didn’t add it in. I edited the recipe there now. Mix it in with the maple syrup etc


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