Low FODMAP Classic Pecan Pie

Total time3 hr 25 min

Prep time25 min

Cook time1 hr

This classic pecan pie starts with a crisp, buttery crust that gets blind-baked until it's golden and fully set, giving it the sturdy base this filling deserves. Pecan halves are layered in whole, then bathed in a rich, glossy syrup made from dark corn syrup, deeply caramelized brown sugar, melted butter, and a hint of vanilla. Whisked eggs bring everything together into a filling that bakes up gently puffed at the edges with that signature soft wobble in the center. A long, slow cool lets the filling firm up into clean, sliceable wedges with a glassy top and dense, nutty bite underneath. It's a rich, old-fashioned dessert that works well for a Low FODMAP table, with nothing about the flavor or texture holding back on tradition. Make it a day ahead if you can — the flavor only deepens as it sits.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
1 tsp granulated sugar
1 stick (½ cup) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 cups pecan halves
3 large eggs
1 cup dark corn syrup
¾ cup packed dark brown sugar
3 tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
½ tsp salt

Instructions

1
In a large bowl, whisk together the flour, salt, and sugar for the crust. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in 3 tbsp of ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp water only if the dough is still crumbly. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2
On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over the 9-inch pie dish, gently pressing it into the bottom and sides without stretching. Trim the overhang to about 1 inch, fold it under itself along the rim, and crimp the edge. Refrigerate the lined pie dish for 15 minutes while you preheat the oven to 375°F (190°C).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!