Ingredients
- 1 unbaked 23 cm pastry shell
- 240 ml Québec maple syrup
- 3 large eggs
- 60 g melted unsalted butter
- 25 g all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 200 g pecan halves
Method
- Heat the oven to 175 °C and place the pastry shell on a baking sheet.
- Whisk maple syrup, eggs, melted butter, flour, vanilla, and salt.
- Arrange pecans in the shell and pour the maple mixture over them.
- Bake 15 minutes, reduce the heat to 160 °C, and bake 40–45 minutes until the centre is barely set.
- Cool for at least 2 hours before cutting.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar plus 240 ml corn syrup
Conversion used: Replace the traditional sugar and corn syrup mixture with 240 ml maple syrup; add 25 g flour for structure and bake 15 °C below the standard 190 °C temperature.
Why Quebec maple syrup: Maple supplies the deep caramel flavour usually provided by brown sugar and corn syrup. It also avoids relying on imported corn syrup and gives the classic pecan filling a regional identity.
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 →