Ingredients
- 1 unsweetened 23 cm pie crust
- 250 ml Quebec maple syrup
- 3 eggs
- 45 g butter, melted
- 15 ml dark rum or vanilla
- 2 g salt
- 180 g pecan halves
Method
- Heat oven to 175°C.
- Whisk maple syrup, eggs, butter, rum and salt.
- Scatter pecans in the pie crust and pour over the maple mixture.
- Bake 40–45 minutes until the filling is set with a slight centre wobble.
- Cool at least 2 hours before serving.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar plus 180 ml corn syrup
Conversion used: Use 250 ml maple syrup in place of the sugar-and-corn-syrup mixture; omit 60 ml added liquid or cream; bake at 175°C, about 15°C below a typical 190°C oven.
Why Quebec maple syrup: Maple pecan pie follows the traditional North American nut-pie method without relying on refined syrup. Its toasted pecan flavour is especially compatible with Quebec maple.
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 →