Ingredients
- 1 unbaked 23 cm pie crust
- 300 ml Québec maple syrup
- 3 large eggs
- 30 g unsalted butter, melted
- 15 g all-purpose flour
- 250 g pecan halves
- 1 tsp vanilla extract
- 1/2 tsp salt
Method
- Heat the oven to 175 °C and fit the crust into a pie plate.
- Whisk maple syrup, eggs, melted butter, flour, vanilla, and salt.
- Arrange the pecans in the crust and pour the maple mixture over them.
- Bake for 50–55 minutes, covering the edge if it browns too quickly; cool until fully set.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar plus 240 ml corn syrup
Conversion used: Replace the sugar and corn syrup with 300 ml maple syrup; add 15 g flour for structure; bake at 175 °C instead of 190 °C (−15 °C).
Why Quebec maple syrup: Maple supplies the dark caramel character traditionally associated with pecan pie while pairing naturally with toasted nuts. The substitution favors a distinctive Québec pantry ingredient.
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 →