Ingredients
- 1 unbaked 9-inch pie shell
- 160 ml Quebec maple syrup (golden, delicate)
- 115 g butter, softened
- 3 eggs
- 1 tbsp cornmeal
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- pinch of salt
Method
- Preheat oven to 175 °C. Beat softened butter until creamy, then stream in maple syrup and beat 2 min.
- Add eggs one at a time, beating well after each. Fold in cornmeal, vinegar, vanilla, and salt.
- Pour filling into unbaked shell and smooth the surface.
- Bake 40–45 min until the top is golden and the center has a very slight wobble.
- Cool fully on a rack — at least 2 hours — before cutting.
Conversion and rationale
Original sweetener (classic version): 300 g granulated sugar
Conversion used: Replace 300 g sugar with 160 ml golden Quebec maple syrup (ratio ~0.75 : 1 by sweetness). Eliminate any added milk in classic versions. Reduce oven to 175 °C (−15 °C) to prevent the egg-and-sugar top from cracking or burning.
Why Quebec maple syrup: Golden maple syrup gives the custard a floral, butterscotch finish impossible to achieve with plain sugar, while the natural acidity of the syrup complements the vinegar tang.
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 →