Sous Vide Pecan Pies
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 8
2 cups (227 grams) whole pecans
1 cup (237 mL) maple syrup
1 cup (213 grams) light brown sugar
1/2 cup (118 mL) heavy cream
1 tablespoon (15 mL) molasses
4 tablespoons (56.5 grams) unsalted butter
1/2 teaspoon (3 grams) salt
6 large egg yolks
Freshly whipped cream, for serving
Set the Anova Sous Vide Precision Cooker to 195ºF (90.6ºC). Generously grease 8 half-pint canning jars with non-stick oil spray or butter. Heat oven to 350ºF (176.7ºC).
Spread pecans in a single layer on a rimmed baking sheet. Toast until fragrant, 7 to 10 minutes. Remove from heat and let cool. Roughly chop.
Meanwhile, combine the maple syrup, sugar, cream, and molasses in a medium saucepan. Place over medium heat and stir occasionally until the sugar melts, about 5 minutes. Remove from the heat and let cool for 5 minutes.
Whisk butter and salt into the sugar mixture until melted. Whisk in egg yolks until smooth. Stir in chopped pecans.
Divide the filling between the prepared jars. Each jar should be no more than half full. Wipe off sides and tops of jars using a damp towel.
Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place jars in water bath and set the timer for 2 hours.
When the timer goes off, remove the jars from the water bath. Place on a cooling rack. Carefully remove the lids. Let the pies cool to room temperature. Serve topped with whipped cream.