Ingredients
- 1 unbaked 9-inch pie shell
- 200 ml Québec maple syrup
- 3 eggs
- 60 g melted butter
- 1 tsp vanilla
- pinch salt
- 200 g pecan halves
Method
- Whisk maple syrup, eggs, butter, vanilla and salt.
- Scatter pecans in the shell; pour filling over.
- Bake at 160°C for 50–55 min until center is just set.
- Cool completely to firm up.
Conversion and rationale
Original sweetener (classic version): 180 g sugar + 240 ml corn syrup
Conversion used: Replace sugar and corn syrup with 200 ml maple syrup; no extra liquid needed; oven 175°C→160°C for slower, cleaner set.
Why Quebec maple syrup: Maple replaces corn syrup entirely, adding regional character and minerals while cutting refined-syrup food miles for Québec cooks.
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 →