-
1
On a lightly floured surface with a floured rolling pin roll out pastry dough into a 17-inch round (about 1/8 inch thick).
-
2
Fit dough into a 10-inch glass pie plate (1 1/2 quarts), and crimp edge decoratively.
-
3
Chill shell, covered, at least 1 hour and up to 1 day.
-
4
Preheat oven to 350F.
-
5
In an electric coffee/spice grinder finely grind anise seeds.
-
6
In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.
-
7
Cook caramel, without stirring, swirling pan, until deep golden.
-
8
Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (caramel will harden before dissolving).
-
9
In a bowl whisk together remaining 3/4 cup sugar, eggs, spices, and salt.
-
10
Remove pan from heat and cool caramel mixture until it stops bubbling.
-
11
In a slow stream carefully whisk caramel mixture into egg mixture.
-
12
Spread pecans in shell and pour in filling, tapping down pecans to coat thoroughly.
-
13
Bake pie in middle of oven until crust is pale golden, 40 to 45 minutes (filling will not be set), and transfer to a rack to cool completely (filling will continue to set as pie cools).
-
14
Serve pie with ice cream.
