Ingredients
- 1 pie shell
- 2/3 cup maple syrup
- 3 eggs
- 1/4 cup melted butter
- 1 cup buttermilk
- 3 tbsp flour
- 1 tsp vanilla
- 1 tbsp lemon juice
- pinch salt
Method
- Whisk maple syrup, eggs and butter; add buttermilk, flour, vanilla, lemon and salt.
- Pour into pie shell.
- Bake at 175°C 15 min, reduce to 160°C and bake 35–40 min until set.
- Cool fully before slicing.
Conversion and rationale
Original sweetener (classic version): 1 cup sugar
Conversion used: Sugar → 2/3 cup maple syrup; add 1 extra tbsp flour and reduce buttermilk by 2 tbsp to balance liquid; oven −15°C.
Why Quebec maple syrup: Maple gives this Southern-style custard a rounded amber sweetness and mineral depth; a wholesome Québec substitute for white sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →