We had this problem when we moved here, no corn syrup (this was before the GM situation). First I found a recipe that used Maple Syrup, expensive but doable. Then a couple of years ago when making some candy, I discovered that you can use "Golden Syrup" which is really a canned sugar syrup mixture and you can even do a home made version. The syrups just provide a very concentrated, liquid sugar and in the US the easy way to get that was corn syrup.
I think the Walnut/Pecan pie recipe posted sort of makes its own sugar syrup once the pie starts cooking and it melts down to combine with the butter.
expatriate Californian living in rural Ireland with husband, dogs, horses. garden and many, many cats