Sous Vide Pecan Pies

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

Directions

• 

  Step 1

  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).

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  Step 2

  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.

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  Step 3

  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.

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  Step 4

  Whisk butter and salt into the sugar mixture until melted. Whisk in egg yolks until smooth. Stir in chopped pecans.

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  Step 5

  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.

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  Step 6

  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.

• Finishing Steps

• 

  Step 0

  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.

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