Editors' Picks

Melissa Clark's Spiced Maple Pecan Pie with Star Anise

November 10, 2011

Spiced Maple Pecan Pie with Star Anise

- Merrill

Melissa Clark’s new book, Cook This Now, is one of those rare cookbooks that you'd be just as happy curling up with before bed as putting to work on the front lines when the time comes to make dinner. Conveniently arranged by month, it's inspired by Melissa's weekly trips to her local farmers' market (which happens to the same as mine) and is chock-full of seasonal, flexible recipes that you won't think twice about attacking on a weeknight -- for example, Whatever Greens You've Got Salad, Barley with Carrots, Scallions and Maybe Parmesan, and Seared Wild Salmon with Brown Butter Cucumbers. Focused throughout on making the most of what the the vendors at her market have to offer, Melissa even includes her own recipe for something near and dear to my heart: A Perfect Tomato Sandwich.

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There are also some ever-so-slightly more ambitious-sounding recipes like Mallobars, Braised Leg of Lamb with Garlicky Root Vegetable Puree, and Spiced Maple Pecan Pie with Star Anise, but even these won't set you back too much in terms of time and effort. Last week, I made the pecan pie, with very happy results. The recipe calls for maple syrup instead of the more traditional corn syrup, which you reduce until thick and infuse with a generous amount of star anise. A splash of dark rum adds a little punch to the subtly smoky filling, and the crust is a sheer joy: tender and flaky, it's also supremely easy to handle. I have a feeling this pie may make it onto my Thanksgiving table this year.
Spiced Maple Pecan Pie with Star Anise

Adapted from Cook This Now by Melissa Clark

Makes 1 (9-inch) pie

Serves 8

For the piecrust:

  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 10 tablespoons unsalted butter, chilled and cut into ½-inch pieces
  • 2 to 5 tablespoons ice water

For the filling:

  • 1 cup maple syrup
  • ½ cup Demerara or raw sugar
  • 8 whole star anise
  • 2 cups pecan halves
  • 3 large eggs
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2 tablespoons dark aged rum
  • ¼ teaspoon kosher salt
  • Whipped crème fraiche, for serving

See a slideshow and the full recipe (and save and print it) here.

Photos by James Ransom

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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    Summer of Eggplant
I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.


luvcookbooks December 4, 2014
Made this over Thanksgiving weekend. I took it to work Friday and it was gone in 5 minutes. The maple and star anise flavors are such a surprise since I'm used to corn syrup based custards. Swoon... well worth making, and if you don't like star anise, I think the maple flavor could stand alone. Thanks for passing along the recipe!
Julie P. November 12, 2011
Will this taste like black licorice with the star anise?
amateurgourmet November 10, 2011
Wait, Melissa Clark isn't the owner of Sweet Melissa's! Different Melissa.
Merrill S. November 10, 2011
It is!
Summer O. November 10, 2011
This looks amazing.