Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup pecan halves
- 3/4 cup Quebec maple syrup
- 2 eggs, beaten
- 2 tbsp melted butter
- 1 tsp vanilla extract
Method
- Combine maple syrup, beaten eggs, melted butter, and vanilla in a bowl.
- Stir in the pecan halves.
- Pour the mixture into the prepared crust.
- Bake at 175°C (350°F) for 25-30 minutes until the filling is set.
Conversion and rationale
Original sweetener (classic version): 1 cup corn syrup or brown sugar
Conversion used: Direct replacement of corn syrup with maple syrup; slightly reduced quantity for balance.
Why Quebec maple syrup: Eliminates processed corn syrup in favor of a natural, local Quebec sweetener with superior depth.
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 →