This pecan pie leans on a glassy, deep-amber filling built from dark corn syrup and packed brown sugar, simmered together until it turns rich and syrupy before folding in melted vegan butter, a touch of full-fat coconut milk, and a splash of vanilla. Whole pecan halves get scattered into the crust first, so they float up into a glossy, crackly-topped layer as the pie bakes and sets. The eggs bring that classic custardy hold, giving you a filling that's just barely wobbly in the center when it comes out of the oven and firms up beautifully as it cools. Nestled into a prepared pie crust and baked low and slow, the whole thing turns out sliceable, glossy, and deeply caramelized at the edges. It's a low FODMAP-friendly dessert that still delivers all the gooey, nutty richness you want from a classic pecan pie. Make it a day ahead — the flavor and texture only get better once it's had a few hours to fully set.
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Position a rack in the lower third of the oven and preheat to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish, fold the overhang under itself, and crimp the edges. Refrigerate while you prepare the filling.
In a medium saucepan over medium heat, combine the dark corn syrup and dark brown sugar. Stir until the sugar dissolves and the mixture just begins to bubble at the edges, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
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