Make Ahead
by: Merrill Stubbs
November9,2011
4.5
2 Ratings
- Serves 8
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Author Notes
This recipe is from Melissa Clark's new book, Cook This Now. It's pecan pie that's taken a little walk on the wild side: Melissa uses maple syrup instead of the more traditional corn syrup and infuses it with star anise and a little rum. Best of all? Her crust is tender and flaky, as well as easy to handle. —Merrill Stubbs
- Test Kitchen-Approved
What You'll Need
Ingredients
- For the piecrust
- 1 1/4 cupsall-purpose flour
- 1/4 teaspoonsalt
- 10 tablespoonsunsalted butter, chilled and cut into ½-inch pieces
- 2 to 5 tablespoonsice water
- For the filling
- 1 cupmaple syrup
- 1/2 cupDemerara or raw sugar
- 8 whole star anise
- 2 cupspecan halves
- 3 large eggs
- 4 tablespoons(1/2 stick) unsalted butter, melted
- 2 tablespoonsdark aged rum
- 1/4 teaspoonkosher salt
- Whipped crème fraiche, for serving
Directions
- To make the crust, in a food processor, briefly pulse together the flour and salt. Add the butter and pulse until the mixture forms lima bean-size pieces (three to five 1-second pulses). Add ice water 1 tablespoon at a time, and pulse until the mixture is just moist enough to hold together. Form the dough into a ball, wrap with plastic, and flatten into a disc. Refrigerate at least 1 hour before rolling out and baking (up to a week, or freeze for up to 4 months).
- On a lightly floured surface, roll out the piecrust to a 12-inch circle. Transfer the crust to a 9-inch pie plate. Fold over any excess dough, then crimp as decoratively as you can manage.
- Prick the crust all over with a fork. Freeze the crust for 15minutes or refrigerate for 30 minutes. Preheat the oven to 400°F. Cover the pie with aluminum foil and fill with pie weights (you can use pennies, rice, or dried beans for this; I use pennies). Bake for 20 minutes; remove the foil and weights and bake until pale golden, about 5 minutes more. Cool on a rack until needed.
- To make the filling, in a medium saucepan over medium-high heat, bring the maple syrup, sugar, and star anise to a boil. Reduce to a simmer and cook until the mixture is very thick, all the sugar has dissolved, and the syrup measures 1 cup, 15 to 20 minutes. Remove from the heat and let sit for 1 hour for the anise to infuse.
- While the syrup is infusing, toast the nuts. Preheat the oven to 325°. Spread the pecans out on a baking sheet and toast them in the oven until they start to smell nutty, about 12 minutes. Transfer to a wire rack to cool.
- Remove the star anise from the syrup. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you’ve moved it to a measuring cup). Do not stir the syrup as you reheat it, as it may crystallize and harden. In a medium bowl, whisk together the syrup, eggs, melted butter, rum, and salt. Fold in the pecan halves. Pour the filling into the crust and transfer to a rimmed baking sheet. Bake until the pie is firm to the touch but jiggles slightly when moved, 35 to 40 minutes. Let cool to room temperature before serving with whipped crème fraiche.
Tags:
- Pie
- Anise
- Maple Syrup
- Pecan
- Rum
- Make Ahead
- Fall
- Winter
- Christmas
- Thanksgiving
- Vegetarian
- Dessert
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48 Reviews
Jodi P. December 26, 2018
This is the pecan pie recipe that I was searching for with maple syrup instead of corn syrup. I substituted a vanilla bean for the star anise and infused for less time. I used the Four and Twenty Blackbirds all butter pie crust, although I’m sure the suggested crust would be fine. Served with dulce de leche ice cream. Thank you for a great addition to our Christmas pies!
gabby December 26, 2015
This was delicious. Made yesterday for Christmas dinner. Used Bob's Red Mill GF flour for crust (add 2T sugar; needs to chill a little longer, fractures easily); subbed bourbon for rum; subbed vanilla bean plus one clove for the anise. The crème fraîche is fantastic with it. A good tart kick to offset the sweet.
Tara December 21, 2015
Great pie! Didn't use the anise, but still turned out great and was a hit at Thanksgiving. Pie crust was very good as well. Would recommend that after pouring in the filling into pie, cover the crust with foil before putting it back into the oven so it does not over cook.
sarah P. November 26, 2014
We celebrated T'giving early so I made the pie (twice!) It IS delicious, even without the star anise which I was afraid to add because of licorice haters. My only difficulty was with the @#$%! crust. I didn't have enough weights on hand for the blind baking and the crust slid down the pan into a greasy puddle. Out of fear of over mixing (why in the videos does it look like they only pulse a few times to achieve a nice uniform dough?) I didn't incorporate all the butter. Then I think I rolled it out too thin and it all shrank back in the oven. I live in Switzerland so the flour is different too. I add this sorry list of mistakes in the hopes that one day all the tutelage that's out there will sink in and I will never again have to witness the sorry mess that 10 tablespoons of butter and flour can make. I don't know why, but pie crusts only seem to come out beautifully when there's no pressure and no one there to see them... Store bought crust, I'm ashamed to say, saved the day. The filling is fabulous though and got rave reviews.
crystal November 26, 2014
just made this for thanksgiving tomorrow it looks delicious and the house smells wonderful! now is the real test can i wait till tomorrow to taste test it ;)
sarah P. November 18, 2014
I'm looking forward to making it. I have some anise haters in my boring family should I risk sneaking it in? Will they come running after me with their forks? How strong is the anise taste?
Merrill S. November 18, 2014
It's not overpowering, but you could always leave out the anise or reduce the amount/length of time the syrup steeps. Good luck!
stony December 5, 2013
Have gallons of maple syrups, make it every year. This was a wonderful pie. Have you ever seen the pecan pie Bill Knapp's restaurant used to make, it had like a custard filling.
Merrill S. December 6, 2013
No, but that sounds wonderful!
aliagrace November 30, 2013
I was worried about the star anise, so used 4 and 1 vanilla bean. I think in the future I will go with the recommended amount of anise because it was a nice subtle flavor. This pie was a hit at my family Thanksgiving and will probably be on the list for next years too.
Dawn J. November 27, 2013
I substituted cloves for the star anise, and used a pre-made shell for convenience. My husband absolutely loved this pie! I'm making it again for Thanksgiving tomorrow. Thanks for this recipe!
Geo November 25, 2013
We made this last year and are going to make it again this year!! It is wonderful. Thank you so much for keeping it online so we could find it again :-)
FYI the anise flavor mellows after a day or so. Really delicious!!
Two T. November 20, 2013
Hey all- what is the best plan for making this ahead? I stumbled upon the recipe via the make ahead link... Anyone have good plans?
marcy K. November 19, 2013
how would this work if I made it on Tuesday for Thanksgiving? Will it keep well? Or could I make it further in advance and freeze?
AntoniaJames November 14, 2013
I too am grateful for all the comments on this recipe. I am not a fan (at all) of star anise. . . . As another Food52'er so aptly put it in another thread, it makes everything taste strongly of Good 'n' Plenty to me. My dear husband adores pecan pie, so the next time I make one for him, I'm going to use this recipe, but without the star anise, using vanilla and perhaps a touch of cloves and nutmeg instead. Also, it's great to get the heads up about not stirring the syrup. I don't have much experience with candies and syrups, so this additional information is helpful, indeed. Thank you, everyone! ;o)
DrPrice November 13, 2013
I just wanted to thank everyone for their comments. Before I attempt to make this, I read through comments which help me anticipate potential problems. My husband loves pecan pies so I wanted to make him a special pie for Thanksgiving. I think I have found a winner. Thanks y'all!
chris R. September 25, 2013
I use a recipe from Greene on Grains that uses honey; it also has a delicious crust made with whole oats.
ashley's B. September 25, 2013
My favorite step is at the end when you "coo to room temperature before serving...." ;-)
Muse September 11, 2013
Pecan pie is my favorite so I will definitely give this recipe a try...thank you for posting it! Peace, Light and Love.
Jen2013 August 28, 2013
Is the oven temp for baking the pie 350 degrees or is it kept at 325?
Merrill S. August 28, 2013
Keep it at 325!
Jen2013 August 28, 2013
Thank you! By the way ! I infused a Madagascar vanilla bean into the syrup and it smells so wonderful! I know it will taste as good as it smells, and thanks so much for this recipe!
Roda N. January 1, 2013
I have made this pie three times already!!! It's been a big hit. Does the taste differ if I use corn syrup instead of maple syrup? I haven't made it with maple syrup because my husband is not a big fan of it.
Merrill S. August 28, 2013
So sorry, just saw this question now -- 8 months late! I haven't tried this recipe with corn syrup, but the flavor is definitely different than other pecan pies I've made with corn syrup. The maple syrup makes it taste...well, mapley!
megan A. November 25, 2012
Love this recipe! It was my first attempt at pecan pie and my first ever homemade crust. The crust was easy to made and came out perfect--I will use the recipe for other pies. Making the maple syrup reduction was troublesome but worth the effort. I will surely make this pie again. Thank you for sharing it!
