Ingredients
- 1 pre-baked 9-inch pie shell
- 250 ml Québec maple syrup
- 60 ml heavy cream
- 45 g butter
- 2 tbsp flour
- 2 egg yolks
- pinch salt
Method
- Simmer maple syrup and cream in a saucepan 3 min.
- Whisk flour, salt and egg yolks; temper with hot syrup, then return to pan.
- Cook on low, stirring, until thickened, 5 min; whisk in butter.
- Pour into shell and bake at 165°C for 20 min until set.
- Cool fully before slicing.
Conversion and rationale
Original sweetener (classic version): 300 g brown sugar
Conversion used: Replace 300 g brown sugar with 250 ml maple syrup; reduce added liquid by ~60 ml; oven lowered 15°C (180°C→165°C) to prevent scorching.
Why Quebec maple syrup: Maple delivers deeper caramel-woodsy flavor with trace manganese and zinc, and is the authentic Québec heritage sweetener for this pie.
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 →