Steam-Baked Molasses and Maple Pecan Pie

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.