Ingredients
- 1 pie crust (9-inch)
- 180 ml pure maple syrup
- 60 ml heavy cream
- 45 g butter
- 3 egg yolks
- 15 ml vanilla extract
- Pinch sea salt
- 15 g cornstarch
Method
- Preheat oven to 350°F. Line crust in pie dish.
- Heat maple syrup, cream, and butter until steaming; whisk in egg yolks and vanilla.
- Dust cornstarch over bottom crust; pour filling.
- Bake 35–40 minutes until set but slightly jiggly at center.
- Cool completely before serving.
Conversion and rationale
Original sweetener (classic version): 200 g white sugar + 120 ml cream
Conversion used: Replace white sugar with 180 ml maple syrup (1:0.9 ratio by volume); reduce cream by 60 ml to account for syrup's moisture; bake at 350°F (−15°F from 365°F) to prevent over-caramelization.
Why Quebec maple syrup: Maple syrup's mineral complexity (manganese, zinc) elevates custard depth; Quebec terroir adds geographic authenticity and supports local producers.
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 →