Steam-Baked Molasses and Maple Pecan Pie

Kate Itrich-Williams
Kate Itrich-Williams
October 13, 2022
Pecan lovers, this pie is for you. Instead of a thick layer of corn syrup-laden goo, this molasses and maple syrup pecan pie focuses on bringing the nuts to the forefront. I fill a fully baked and cooled pie shell to the brim with chopped, toasted pecans before pouring on a sweet, custardy filling. It’s just enough filling to suspend the nuts in the pie without leaving a thick, syrupy layer on the bottom. By baking gently with just a touch of steam in the Anova Precision Oven, you won’t need to worry about overbaking the filling; it’ll come out with a perfectly slight jiggle every time. Note: This recipe works with both 1-inch-deep traditional pie plates and 1 ½-inch-deep deep-dish pie plates and has been tested using both glass and metal. If using a shallower pie plate, you will likely not need all of the filling. Pour in just enough to bring the top of the filling about ¼ inch from the top of the pie shell. The baking time is the same with either pie plate. This recipe was tested using the All-Butter Pie Crust recipe in the Anova Oven app, but you can also use any pie crust of your choice, either homemade or store-bought. Do be sure to bake the crust until it is fully cooked and brown before adding the filling; this will ensure crisp, flaky layers when it comes time to serve.
Serves
8
Prep Time
03:20
Cook Time
01:00
Steam-Baked Molasses and Maple Pecan Pie
3.5 (2)
151
Ingredients
2.5 cups (280g)
pecan halves
1 cup (200g)
light brown sugar
¾ cup (250g)
dark maple syrup
½ cup (125g)
heavy cream
5 Tbsp (105g)
molasses
1 tsp (3g)
kosher salt
4 Tbsp (56g)
unsalted butter, cut into ½-inch cubes and chilled
6 large
egg yolks
1
fully baked and cooled all-butter pie crust (see note)
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top, Bottom

2. Toast the Nuts

Rack
Spread the nuts in a single layer on a sheet pan. Transfer to the oven and cook until golden and aromatic, 5 to 6 minutes. Remove from the oven, cool, and chop.
Toast the Nuts
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top, Bottom
00:05 Timer

3. Adjust the Oven for the Pie

Rack
Sous Vide Mode: Off
Steam: 15%
Temp: 325°F
Heat: Rear

4. Make the Filling

Combine the sugar, maple syrup, cream, molasses, and salt in a small saucepan. Place over medium heat and cook, stirring frequently, until the sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat and whisk in the butter. Continue to whisk until the butter is completely melted. Whisk in the egg yolks until smooth.
Make the Filling

5. Assemble the Pie

Spread the chopped nuts in the baked pie crust, then pour the filling over the nut mixture. You may not need all of the filling; stop when the filling is about ¼ inch from the top of the pie shell.
Assemble the Pie

6. Bake

Rack
Transfer to the oven and bake until the pie only has a slight jiggle, about 55 minutes.
Bake
Sous Vide Mode: Off
Steam: 15%
Temp: 325°F
Heat: Rear
00:55 Timer

7. Cool, Chill, and Serve

Let the pie cool to room temperature before refrigerating for at least 3 hours, or up to overnight, before serving.
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