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Low FODMAP pecan pie
A classic pie recipe! I wanted to make a low FODMAP version of this pie even more than pumpkin pie. I love pecans and I made pecan bars last year.
This year it was time for a low FODMAP pecan pie! And I can tell you, it is TASTY!
What is pecan pie?
A pecan pie is an American dessert often served during the holiday season, for example with Thanksgiving or Christmas.
The pie is quite heavy because of the pecans, so I like to serve it in small pieces with some lactose-free cream or a scoop of ice cream on top.
I often just use vanilla ice cream and then take a lactase supplement with it to be able to eat this. You can also find a recipe for lactose-free ice cream on my blog.
This pie also contains butter, but butter contains very little lactose due to the processing process and is therefore low FODMAP.
What is in the gluten-free pecan pie filling?
The filling of a pecan pie traditionally consists of a lot of pecans (surprisingly), brown sugar, often corn syrup, molasses, and honey or maple syrup. Also eggs and butter.
Because corn syrup has not been officially tested for FODMAPs and molasses are very limited low FODMAP, I used maple syrup instead.
The filling of this pecan pie recipe consists of pecan nuts, eggs, butter, brown sugar, maple syrup, and some vanilla extract.
How do you know when the pecan pie is done?
The gluten-free pecan pie is done when the center of the pie no longer wobbles when you move it up and down. Usually, the pie needs about 55 to 60 minutes in the oven.
I cover the pecan pie with aluminum foil halfway through the baking time so that the top does not get too dark. If you don’t do this, there is a chance that the pecans will burn a little.
How long can you store pecan pie?
Let the pecan pie cool completely after baking. Cut the pie into pieces and wrap it in aluminum foil or plastic wrap. You can keep the cake in the fridge for 4 days.
Low FODMAP pecan pie
- Total Time: 3 hours 15 min
- Servings: 12 1x
- Diet: Gluten Free
Description
A classic made low FODMAP: low FODMAP pecan pie! Also gluten-free and low lactose. A perfect dessert for Thanksgiving or Christmas.
Ingredients
For the bottom
I based the pie crust recipe on this recipe from The Loopy Whisk.
- 225 g (1 3/4 cups + 1 1/2 tbsp) gluten-free flour mix (I use Schär Mix It Universal)
- 3 tbsp sugar
- 1 tsp xanthan gum
- A pinch of salt
- 150 g (1 1/3 sticks) cold butter, cubed (if you want to make this recipe completely lactose-free, you can also use cold margarine)
- 1–6 tbsp cold water
- A 22 cm (8.7 inches) pie tin
- Optional: baking beans/pie weights (you can also use uncooked rice)
For the filling
- 200 g (1 1/2 cups) pecans
- 3 eggs
- 200 ml (3/4 cup + 2 tbsp) maple syrup
- 100 g (1/2 cup) brown sugar
- 55 g butter (1/4 cup), melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 tbsp gluten-free flour
Instructions
- For the bottom, combine flour, sugar, xanthan gum, and salt in a bowl. Then add the cold butter in cubes. Knead the butter into the flour mixture with your fingers until you get a dough.
- Is your dough firm already? Then probably no water needs to be added or a just little bit. Is your dough still crumbly? Then add the water spoon by spoon. Knead the dough well after each addition. Repeat until you have a firm ball of dough that is neither too wet nor too dry. You probably don’t need all the water.
- Make a slice of the dough, wrap it in cling film, and put it in the fridge for 1 hour to cool.
- Place the eggs, brown sugar, maple syrup, melted butter, vanilla extract, and salt in a bowl. Mix with a whisk until smooth.
- Add the flour and mix well. Put the filling aside.
- Place a sheet of baking paper on the counter and place the dough on it. Place another sheet of baking paper over it and roll out the dough into a slice that is about 3 cm larger than your baking pan on all sides.
- Grease the baking pan with a little butter.
- Place the dough over the baking pan and press it against the sides. Remove excess dough.
- Prick the bottom of the pecan pie with a fork and refrigerate for another 20 minutes to chill.
- Preheat the oven to 200 degrees Celsius (390 F).
- Place baking paper over the bottom and put baking beans/pie weights or uncooked rice in it. You will now blind bake the bottom (without filling) and the beans or rice will ensure that the bottom retains its shape. By pre-baking the bottom, you prevent the filling from soaking into the bottom and you get a wet bottom.
- Bake the pie crust in the oven for 15 minutes.
- Lower the temperature to 180 degrees. Remove the baking paper with the beans/rice very carefully. The baking paper may stick to the bottom a bit. If a piece of the bottom comes loose, you can carefully repair it with your fingers.
- Bake the crust uncovered in the oven for another 10 minutes.
- Remove the crust from the oven.
- Put aside a few pecans to decorate the top of the pie. Roughly chop the rest of the pecans.
- Spread the pecans over the bottom.
- Stir the filling and pour over the pecans.
- Arrange the pecans you kept aside in a pattern on the top of the pecan pie.
- Bake the pecan pie in the oven for 30 minutes.
- Cover the pecan pie with some aluminum foil to prevent it from getting too dark.
- Bake for another 25-30 minutes until the filling no longer wobbles in the center.
- Let the pecan pie cool completely.
- Delicious to serve with a little lactose-free cream or a scoop of lactose-free ice cream.
- Prep Time: 30 min
- Waiting time: 1 hour 20 min
- Cook Time: 1 hour 25 min
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: gluten-free pecan pie, low FODMAP pecan pie, low lactose pecan pie
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6 Comments
This recipe looks spectacular! I’m Canadian, so I get excited about pies made out of maple syrup. I can’t wait to give this a try.
This recipe looks amazing 🙂 I can’t wait to make it. I was wondering, do you think it would be possible to substitute the pecans with walnuts? I have a crazy amount of walnuts that I would like to use up!
Thanks 🙂
I think that would be possible yes 🙂
I don t understand the 70 ml butter. Where in the recipe does it go?
Sorry, that is a typo! It should be 70 ml cold water 🙂 I have changed it in the recipe
I, too, have I.B.S., am gluten and lactose intolerant, and am on the fodmap diet too. Fun, huh? Just wanted to let you know that you are not alone. And I can’t wait to bake something from your site.