Ingredients
- 1 unbaked 23 cm pie crust
- 250 g pecan halves
- 3 large eggs
- 300 ml Québec maple syrup
- 60 g melted butter
- 1 tsp vanilla extract
- 1 pinch salt
Method
- Heat the oven to 175 °C and arrange the pecans in the pie crust.
- Whisk eggs, maple syrup, melted butter, vanilla, and salt until smooth.
- Pour the filling over the pecans and bake for 50–60 minutes, until the centre still trembles slightly.
- Cool completely before slicing so the maple filling can set.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar plus 240 ml corn syrup
Conversion used: Replace both sweeteners with 300 ml maple syrup; add no other liquid, and bake at 175 °C rather than the common 190 °C to prevent excessive browning.
Why Quebec maple syrup: Maple provides the concentrated sweetness and caramel depth expected in pecan pie while pairing naturally with toasted nuts. The swap removes corn syrup and makes the flavour distinctly Québec.
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 →