Low FODMAP Pecan Pie

Total time3 hr 20 min

Prep time25 min

Cook time55 min

This classic pecan pie leans into a rich, buttery crust that gets rolled out, chilled, and pressed into the dish for a crisp, flaky base ready to hold that glossy filling. Inside, a silky mixture of corn syrup, brown sugar, and butter is simmered until smooth, then thickened with a cornstarch slurry and rounded out with vanilla and a pinch of salt for real depth of flavor. A flaxseed gel keeps the filling cohesive and gives it that classic, sliceable set without any egginess missing from the bite. Whole pecan halves get scattered across the bottom before the filling is poured over, so every slice comes out studded with toasted, nutty crunch from edge to edge. The pie bakes low and slow until the center just barely wobbles, then cools completely so the filling firms up into that dense, gooey-but-sliceable texture pecan pie is known for. It's a dessert worth the wait, and a solid pick for a Low FODMAP table.

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
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 tbsp ground flaxseed
Ingredient note
A serving of up to about 1 tablespoon of ground flaxseed is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
5 tbsp water
1 cup light corn syrup
¾ cup packed light brown sugar
3 tbsp unsalted butter
2 tbsp cornstarch
2 tbsp cold water
1 tsp vanilla extract
¼ tsp salt
2 cups pecan halves

Instructions

1
In a mixing bowl, whisk together the flour and 1/2 tsp salt. 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 pieces remaining.
2
Drizzle in 3 tbsp 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 tightly, and refrigerate for at least 30 minutes.

Want the full recipe?

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