Another American pie recipe! I probably wanted to try this recipe even more than the pumpkin pie recipe. I love pecans and I already made pecan bars last year, and they were very good, but this year it was time for a low FODMAP pecan pie! And I can tell you, it is worth making!

What do you need (for 12 servings)

This recipe is based on this recipe by food network

For the bottom

• 30 g pecans
• 150 g gluten-free flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 140 g cold butter, in cubes
• 70 ml cold water
• A 26 cm pie tin (10 inches)

For the filling

• 90 g butter
• 1/2 tsp salt
• 120 g sugar
• 190 ml maple syrup
• 1 tsp vanilla extract
• 2 eggs, at room temperature
• 250 g pecans

How to make the low FODMAP pecan pie

1. Pre-heat the oven to 200 degrees Celcius (400 F).
2. Add all ingredients for the bottom, except for the butter and the water, to a food processor. Pulse a few times until everything is mixed. Add the cold butter in cubes. Pulse a few times until you have a crumbly mixture.
3. Add the cold water and pulse until the mixture forms a dough. Shape the dough into a circle and wrap the dough in plastic wrap. Put in the fridge for half an hour to get firm.
4. Roll the dough out into a circle of about 27 cm. Tip to make rolling out easier: put the dough on top of some baking parchment and put some plastic wrap over the dough. Like this, the dough won’t stick to your rolling pin or to the countertop! Remove the plastic wrap after rolling out the dough.
5. Put the pie tin onto the dough upside down and flip everything over. Because you put the dough on some baking parchment this must go quite easily. If the dough tears, you can repair it with your fingers. Trim the overhanging edges of the dough, 1 cm from the rim of the pie tin. If you want you can form the edge into a nice shape. Prick the bottom in with a fork and put it in the fridge for 15 minutes.
6. Now you are going to blind bake the bottom of the pie. This means that you cover the bottom of the pie with aluminium foil and put some weight on top. Usually, dried beans or special blind baking beans are used for that. I don’t have these, so I always put some uncooked rice on top of the aluminium foil. This also works fine. Bake the bottom for 15 minutes.
7. Remove the rice and the aluminium foil from the bottom. Lower the temperature to 175 degrees (375 F) and bake the bottom for another 12 minutes.
8. Melt for the filling 90 grams of butter in a pan. Add the salt, sugar, maple syrup and vanilla extract and stir until you have a smooth mixture. Leave the filling to boil for 5 minutes.
9. Mix two eggs together in a bowl. Slowly add the sugar mixture while you keep stirring. Also, stir the pecans into the mixture and pour the filling on top of the bottom.
10. Bake the pecan pie in the oven for 30 minutes on 175 degrees Celcius (375 F). Keep a close eye on the pie when you get close to the end of the baking time because the pecans on top of the pie can burn easily. Leave the pie to cool completely before you cut it.

Enjoy! 

Will you let me know if you make the low FODMAP pecan pie? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.

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Low FODMAP pecan pie

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• Author: Karlijn
• Total Time: 1 hour 27 mins
• Servings: 12 1x

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Description

Another American Thanksgiving recipe: low FODMAP pecan pie! Gluten-free and low in lactose. Super tasty with a cup of coffee or as a dessert.

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Ingredients

Scale 1x2x3x

• For the bottom
• 30 g pecans
• 150 g gluten-free flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 140 g cold butter, in cubes
• 70 ml cold water
• A 26 cm pie tin (10 inches)
• For the filling
• 90 g butter
• 1/2 tsp salt
• 120 g sugar
• 190 ml maple syrup
• 1 tsp vanilla extract
• 2 eggs, at room temperature
• 250 g pecans

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Instructions

1. Pre-heat the oven to 200 degrees Celsius (400 F)
2. Add all ingredients for the bottom, except for the butter and the water, to a food processor. Pulse a few times until everything is mixed. Add the cold butter in cubes. Pulse a few times until you have a crumbly mixture.
3. Add the cold water and pulse until the mixture forms a dough. Shape the dough into a circle and wrap the dough in plastic wrap. Put into the fridge for half an hour to get firm.
4. Roll the dough out into a circle of about 27 cm. Tip to make rolling out easier: put the dough on top of some baking parchment and put some plastic wrap over the dough. Like this, the dough won’t stick to your rolling pin or to the countertop! Remove the plastic wrap after rolling out the dough.
5. Put the pie tin onto the dough upside down and flip everything over. Because you put the dough onto some baking parchment this must go quite easily. If the dough tears, you can repair it with your fingers. Trim the overhanging edges of the dough, 1 cm from the rim of the pie tin. If you want you can form the edge into a nice shape. Prick the bottom in with a fork and put it into the fridge for 15 minutes.
6. Now you are going to blind bake the bottom of the pie. This means that you cover the bottom of the pie with aluminium foil and put some weight on top. Usually, dried beans or special blind baking beans are used for that. I don’t have these, so I always put some uncooked rice on top of the aluminium foil. This also works fine. Bake the bottom for 15 minutes.
7. Remove the rice and the aluminium foil from the bottom. Lower the temperature to 175 degrees (375 F) and bake the bottom for another 12 minutes.
8. Melt for the filling 90 grams of butter in a pan. Add the salt, sugar, maple syrup and vanilla extract and stir until you have a smooth mixture. Leave the filling to boil for 5 minutes.
9. Mix two eggs together in a bowl. Slowly add the sugar mixture while you keep stirring. Also, stir the pecans into the mixture and pour the filling on top of the bottom.
10. Bake the pecan pie in the oven for 30 minutes on 175 degrees (375 F). Keep a close eye on the pie when you get close to the end of the baking time because the pecans on top of the pie can burn easily. Leave the pie to cool completely before you cut it.

• Prep Time: 30 mins
• Cook Time: 57 mins

Nutrition

• Serving Size: 1/12
• Calories: 436
• Fat: 33
• Carbohydrates: 32
• Fiber: 3
• Protein: 4