Spiced maple pecan pie with star anise from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 343) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cashew nuts for pecans. See recipe for variation. See Melissa demonstration video on Chow at

  • Jane on November 25, 2011

    I made this for Thanksgiving and it was truly magnificent. The pastry was really easy, rolled out perfectly and was deliciously buttery and flaky. The star anise/maple syrup combination really tranformed a basic pecan pie into something wonderful. Don't be alarmed at how strong the star anise flavor is if you taste the syrup. It really mellows after baking with the toasted nuts, eggs and rum. But it adds extra interest to the finished pie so I wouldn't skip it.

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Reviews about this recipe

  • Leite's Culinaria

    What a nifty little trick–simmer maple syrup until almost tarry in color and consistency, steep it with spice, and rely on it to infuse baked goods with a ridiculously intense maple-y essence.

    Full review

  • Food52

    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.

    Full review
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