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No Corn Syrup Pecan Pie #lowfodmap #thanksgivingrecipe #tararochfordnutrition

No Corn Syrup Pecan Pie

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  • Author: Tara Deal Rochford
  • Total Time: 55 minutes
  • Yield: 1 pie 1x


No Corn Syrup Pecan Pie is a delicious take on the traditional recipe.



1 pie crust (for low FODMAP, I love this pie crust recipe)

4 tablespoons butter, melted (for low FODMAP use lactose free)

½ cup packed brown sugar 

1 tablespoon all purpose flour (for low FODMAP use gluten free)

2 teaspoons vanilla extract

½ teaspoon salt

3 large eggs

1 cup real maple syrup

1 ½ cups raw pecan halves


Preheat the oven to 375 degrees Fahrenheit. Roll out your pie crust and place in a 9” pie plate, flute the edges as desired. 

Melt the butter and set aside to cool. 

In a large bowl, mix the melted and cooled butter, brown sugar, flour, vanilla, salt, eggs, and maple syrup. Mix the pecans into this mixture then pour into the pie crust. 

Bake for 20 minutes, then place a pie crust shield over the edge of the crust to prevent from getting too brown.

Bake for 25 more minutes, or until the pie has set. Remove from the oven and allow to cool completely on a wire rack. 


For low FODMAP, use lactose-free butter, gluten free flour and a gluten free or low FODMAP pie crust.

This is a great recipe to make a day before serving.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: dessert
  • Method: oven
  • Cuisine: american