Description
A classic made low FODMAP: low FODMAP pecan pie! Also gluten-free and low lactose. A perfect dessert for Thanksgiving or Christmas.
Ingredients
Scale
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
