Ingredients
- 1 pre-baked 9-inch pie crust
- 2 cups heavy cream
- 1/2 cup Quebec maple syrup
- 3 large eggs
- 1 pinch of salt
Method
- Whisk eggs and maple syrup until well blended.
- Slowly stir in heavy cream and salt.
- Pour the custard into the pie crust.
- Bake at 150°C (300°F) for 35-40 minutes until slightly jiggly in the center.
Conversion and rationale
Original sweetener (classic version): 1/2 cup white sugar
Conversion used: Replaced sugar with 1/2 cup maple syrup; decreased temperature to 150°C to prevent curdling.
Why Quebec maple syrup: Creates a silky texture with a clean, natural sweetness characteristic of maple forests.
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 →