Melissa Clark's Spiced Maple Pecan Pie with Star Anise

Vegetarian
Health score
6%
Melissa Clark's Spiced Maple Pecan Pie with Star Anise
240 min.
8
513kcal

Suggestions


Indulge in the rich, warm flavors of Melissa Clark's Spiced Maple Pecan Pie with Star Anise, a delightful twist on a classic dessert that is sure to impress your guests. This vegetarian-friendly pie combines the sweetness of pure maple syrup with the earthy crunch of toasted pecans, creating a harmonious balance that will tantalize your taste buds. The addition of star anise infuses the filling with a unique aromatic depth, elevating this pie to a new level of sophistication.

Perfect for any occasion, whether it's a holiday gathering or a cozy dinner party, this pie is not only a feast for the palate but also a visual delight. The golden crust, lovingly crafted from scratch, cradles the luscious filling, making each slice a work of art. Serve it warm or at room temperature, accompanied by a dollop of whipped crème fraîche for an extra touch of decadence.

With a preparation time of just four hours, this recipe is manageable yet rewarding, allowing you to create a dessert that feels special without overwhelming your schedule. Each bite offers a comforting blend of flavors and textures, making it a memorable addition to your dessert repertoire. Treat yourself and your loved ones to this exquisite Spiced Maple Pecan Pie, and watch as it becomes a cherished favorite in your home.

Ingredients

  • servings crème fraîche for serving
  • 0.5 cup sugar raw
  • large eggs 
  • 1.3 cups flour all-purpose
  • tablespoons water 
  • 0.3 teaspoon kosher salt 
  • cup maple syrup 
  • cups pecans 
  • tablespoons rum dark
  • 0.3 teaspoon salt 
  • tablespoons butter unsalted melted ()
  •  star anise whole

Equipment

  • food processor
  • bowl
  • baking sheet
  • sauce pan
  • oven
  • whisk
  • wire rack
  • aluminum foil
  • microwave
  • measuring cup

Directions

  1. To make the crust, in a food processor, briefly pulse together the flour and salt.
  2. Add the butter and pulse until the mixture forms lima bean–size pieces (three to five 1-second pulses).
  3. 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 (or 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.
  4. 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 15 minutes 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).
  5. 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, Demerara 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.
  6. 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°F.
  7. Spread the pecans out on a baking sheet and toast them in the oven until they start to smell nutty, about 12 minutes.
  8. Transfer to a wire rack to cool.
  9. 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). In a medium bowl, whisk together the syrup, eggs, melted butter, rum, and salt. Fold in the pecan halves.
  10. Pour the filling into the crust and transfer to a rimmed baking sheet.
  11. Bake until the pie is firm to the touch but jiggles slightly when moved, 35 to 40 minutes.
  12. Let cool to room temperature before serving with whipped crème fraîche.Reprinted with permission from Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make by Melissa Clark. Copyright 201
  13. Published by Hyperion Books.

Nutrition Facts

Calories513kcal
Protein5.55%
Fat48.68%
Carbs45.77%

Properties

Glycemic Index
17.69
Glycemic Load
20.81
Inflammation Score
-5
Nutrition Score
14.80130433518%

Flavonoids

Cyanidin
2.66mg
Delphinidin
1.8mg
Catechin
1.79mg
Epigallocatechin
1.39mg
Epicatechin
0.2mg
Epigallocatechin 3-gallate
0.57mg

Nutrients percent of daily need

Calories:513.46kcal
25.67%
Fat:27.96g
43.01%
Saturated Fat:6.96g
43.5%
Carbohydrates:59.13g
19.71%
Net Carbohydrates:56.09g
20.39%
Sugar:38.03g
42.26%
Cholesterol:91.88mg
30.63%
Sodium:181.23mg
7.88%
Alcohol:1.25g
100%
Alcohol %:1.11%
100%
Protein:7.18g
14.36%
Manganese:2.21mg
110.47%
Vitamin B2:0.75mg
44.18%
Vitamin B1:0.36mg
23.81%
Selenium:13.88µg
19.83%
Copper:0.35mg
17.68%
Phosphorus:142.25mg
14.23%
Iron:2.33mg
12.96%
Folate:51.03µg
12.76%
Zinc:1.89mg
12.58%
Fiber:3.05g
12.2%
Magnesium:48.28mg
12.07%
Calcium:96.59mg
9.66%
Potassium:273.63mg
7.82%
Vitamin B3:1.53mg
7.67%
Vitamin A:367.91IU
7.36%
Vitamin B5:0.64mg
6.43%
Vitamin B6:0.1mg
5.21%
Vitamin E:0.76mg
5.09%
Vitamin B12:0.2µg
3.4%
Vitamin D:0.48µg
3.2%
Vitamin K:1.65µg
1.57%
Source:Chow