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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.
For the piecrust
1 1/4 cups all-purpose flour 1/4 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 1/2 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 1/4 teaspoon kosher salt Whipped crème fraiche, for serving