Ingredients
- 1 blind-baked 9-inch pie shell
- 1 cup Quebec maple syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 3 tbsp flour
- 2 eggs
- 1 tsp vanilla
- pinch salt
Method
- Preheat oven to 160°C.
- Whisk flour with eggs until smooth.
- Warm maple syrup, cream and butter until butter melts; temper into egg mixture.
- Add vanilla and salt; pour into shell.
- Bake 35–40 min until just set; cool fully before slicing.
Conversion and rationale
Original sweetener (classic version): 1 1/2 cups brown sugar
Conversion used: Replace 1 1/2 cups brown sugar with 1 cup maple syrup; reduce cream from 3/4 to 1/2 cup; oven 175°C → 160°C.
Why Quebec maple syrup: Maple syrup delivers the classic sucre-à-la-crème depth with mineral notes and supports Quebec producers; lower baking temp prevents scorching of maple sugars.
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 →