Ingredients
1½ tbsp butter, melted
⅔ cup brown sugar
3 tbsp maple syrup, honey, or golden syrup
1 tsp vanilla extract
⅛ tsp salt
1 egg
⅔ cup toasted pecans, chopped
2 small cookies, crushed into 2 tbsp crumbs (graham crackers or gingersnaps)
Extra pecans for topping
Instructions
1. In a small bowl, whisk melted butter, brown sugar, maple syrup, vanilla, salt, and egg until smooth.
2. Stir in the toasted pecans until evenly coated.
3. Add 2 tablespoons of cookie crumbs to the bottom of a microwave-safe mug to form the crust.
4. Pour the pecan filling mixture over the crumbs.
5. Microwave for 1 to 1½ minutes, checking every 30 seconds. The filling should bubble and thicken like custard.
6. Carefully remove from the microwave and let cool for 2–3 minutes to set.
7. Top with whipped cream or extra pecans before serving.
Notes
Use a 10–12 oz microwave-safe mug to prevent overflow.
Do not overcook; the center should look slightly jiggly and will firm as it cools.
Toasted pecans enhance flavor and prevent sogginess.
Store covered in the refrigerator up to 2 days.
Reheat for 10–15 seconds before serving for a gooey texture.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Fruit-Filled Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mug pie
- Calories: 450
- Sugar: 32g
- Sodium: 90mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
