Position racks in upper and lower third of oven. Preheat oven to 375°F/190°C. Coat a 9-inch (23 cm) pie plate with nonstick spray.
For the Low FODMAP Pie Crust: See our Low FODMAP Pie Crust Recipe. Roll dough out on lightly floured parchment paper to a 12-inch (30.5 cm) round and about 1/4 inch (6 mm) thick. Fit into prepared pie plate, trim edges, fold edges under and crimp as desired. Line crust with aluminum foil and fill with pie weights on upper rack for about 10 to 12 minutes until crust is beginning to feel dry to the touch. Remove foil and weights and continue to bake for a few minutes until just beginning to color. Cool on rack as you proceed with the Low FODMAP recipe.
Simultaneously on the other oven rack, toast pecans on a rimmed baking sheet until very lightly colored, about 5 minutes. Do not over brown. Cool on rack. Chop the nuts.
Whisk together the corn syrup, brown sugar, sugar, eggs, melted butter, vanilla and salt. Fold in chopped pecans and pour into cooled crust.
Readjust rack to middle of oven. Bake Low FODMAP pie for 10 minutes, then turn oven down to 350°F/180°C and continue to bake until the edges of the filling are set and slightly puffed; the center will be slightly wiggly, about 40 to 50 minutes. The center will firm up upon cooling. Cool on rack at least 2 hours before slicing. Your Low FODMAP pie may be made 1 day ahead. Store at room temperature lightly covered with foil up to overnight.
