Ingredients
- 1 unbaked 9-inch pie shell
- 1 1/4 cups Quebec maple syrup
- 3 eggs
- 3 tbsp melted butter
- 2 tbsp flour
- 1 tsp vanilla
- pinch salt
- 1 1/2 cups pecan halves
Method
- Preheat oven to 160°C.
- Whisk eggs, flour, salt, vanilla, butter and maple syrup.
- Scatter pecans in shell; pour filling over.
- Bake 45–55 min until center jiggles slightly.
- Cool completely before slicing.
Conversion and rationale
Original sweetener (classic version): 1 cup corn syrup + 1/2 cup brown sugar
Conversion used: Replace corn syrup and brown sugar with 1 1/4 cups maple syrup; add 2 tbsp flour to firm set; oven 175°C → 160°C.
Why Quebec maple syrup: Maple replaces industrial corn syrup with a pure Quebec sweetener that highlights pecans' toasty character.
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 →