Next Post
Spicy Pomegranate Ginger Paloma.
This post may contain affiliate links, please see our privacy policy for details.
The best ever Brown Sugar Maple Cookie Pie. A super simple pie made with browned butter, brown sugar, maple, eggs, and plenty of chocolate. All baked together until puffed on top, but gooey in the center. The crust is buttery, flaky, and sprinkled with sweet vanilla sugar. Inside the filling is warm with pockets of melted chocolate, notes of maple, brown sugar, and vanilla. Delicious when served with a dollop of vanilla whipped cream. It’s the perfect Thanksgiving pie to add to your menu…or maybe just the perfect Friday night dessert!
Happiest Friday everyone! We’re talking more pie today because…tis the season! Clearly, I’m loving that the holidays are already in full swing and it’s not even the middle of November. The snow today just gives things a magical holiday feel and I couldn’t love it more.
I’m also really loving this pie. It took me many, many tries to get it just right for you guys, but here we are! Delicious Friday pie for November!
I spent a lot of time thinking about desserts for this year’s Thanksgiving dinner. Originally, I didn’t have any pies to share this year. But then someone lit a fire under me and I became determined to crank out a least one pie this holiday season.
That fire was lit by Little Miss Asher (my younger sister). This pie rivals her favorite chocolate chip cookie pie. I blame the warm puddles of chocolate and crackly salted top. And you know, I am so glad she got me going.
The flavor is so GOOD!
The background.
I’m sure some of you remember the brown sugar maple cookies I shared back in September. They’ve been a favorite cookie since the day I made them. Something about the combination of brown sugar and maple is just so delicious.
Which brings me to today’s recipe. I love a cookie pie, and I love those brown sugar maple cookies, so I wanted to attempt to combine the two. And what did I get? A cross between a cookie pie and a maple cream pie.
I didn’t know the two needed to be married together, but I do now. Guys, this pie is really really good.
The details
Start with the crust. I did make my own crust, and while I will tell you it’s better than store-bought. I will also tell you that if you don’t want to make the crust, you shouldn’t make the crust! Pies can be stressful, I get it. If the crust is stressing you out, pick up your favorite from the store. I hear Trader Joe’s and Whole Foods have great options!
Once you have your crust sorted out, sprinkle it with vanilla sugar (simply just sugar mixed with vanilla beans). No pre-baking the crust for this pie, which I found kind of nice!
Now the filling, it’s easy and you don’t even need a mixer. What you do need is brown butter, so start with that. Just brown the butter on the stove until it smells nutty, then let it cool.
Next up, simply whisk together brown sugar, eggs, maple syrup, and cream. Then add in that brown butter and vanilla.
Whisk everything together and stir in plenty of chocolate.
A couple special touches
Chocolate chunks (or chips) folded into the batter just before baking. I prefer to use chunks for real puddles of melted chocolate, but chips work great too!
And then, vanilla sugar sprinkled over top of the crust for an extra sweet finishing touch. I did this with last year’s Molten Crackle Pie and it’s just the best special touch.
When the pie comes out of the oven, it will be very poofed on top with a slight bit of wiggle in the center. As the pie cools, it will fall and set up.
Wait a little bit to let it cool slightly, then cut and serve while still warm. Or at least that’s my personal favorite way to enjoy it. But honestly, this pie is great warm or cool, so serve how you like it.
And that’s kind of it! As always, my suggestion would be to test the pie tonight in preparation for Thanksgiving Day!
Enjoy! See ya tomorrow for another Thanksgiving cocktail!
Looking for other Thanksgiving desserts? Here are my favorites:
Gooey Chocolate Chip Cookie Pumpkin Pie
Chewy Brown Sugar Maple Cookies
Gooey Chocolate Chip Cookie Pie
Lastly, if you make this Brown Sugar Maple Cookie Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Sugar Maple Cookie Pie
Servings: 8
Calories Per Serving: 588 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 pie crust round (homemade recipe below)
- 1 egg, beaten, for brushing
- vanilla sugar or coarse sugar, for sprinkling (optional)
- 4 tablespoons salted butter
- 1 cup light or dark brown sugar
- 2 large eggs
- 1 egg yolk
- 1/3 cup maple syrup
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
- 1 – 1 1/2 cups semi-sweet chocolate chips or chunks
- flaky sea salt
Vanilla Cream
- 1 cup heavy cream
- 1 tablespoon real maple syrup
- 2 teaspoons vanilla extract
Instructions
- 1. Position a rack in the lower third of the oven. Preheat the oven to 350° F.2. Fit the pie crust into an 8-inch pie plate. Brush the edges of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar). Lightly prick the bottom of the dough with a fork. Freeze 10 minutes.3. Meanwhile, add the butter to a small saucepan set over medium heat, cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool.4. Whisk together the brown sugar and 2 eggs, and 1 egg yolk until well combined. Add the maple syrup and cream. Whisk in the brown butter and vanilla until smooth. Fold in the chocolate chips. Pour the mixture into the crust.5. Bake for 55-60 minutes, until the pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool 20-30 minutes, then serve the pie warm, sprinkled with sea salt (if desired), and dolloped with whip cream. Or serve are room temp. Both options are great! 6. To make the whipped cream, whip the cream using an electric mixer until soft peaks form. Add the maple syrup and vanilla. Whip until combined and fluffy.
Notes
Vanilla Sugar: Mix 1/4 cup granulated sugar with 1/2 teaspoon vanilla bean powder or 1/2 of a vanilla bean – seeds scraped.
Watch the how-to video:
All Butter Pie Crust
Servings: 2 crusts
Calories Per Serving: 1433 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
- 2 tablespoons hazelnut liquor (optional)
Instructions
- 1. In a food processor, combine the flour, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the hazelnut liquor (if using), then add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.3. Turn the dough out onto a floured surface. Roll out into 2 rounds. Use as directed.
This post was originally published on November 12, 2021
If I buy a frozen pie crust does it need to go to room temp before I make the pie?
Hi Ashlee,
Yes, I would recommend that:) Please let me know if you have any other questions! Happy Holidays!🎄🎁
Could you add the filling to a pre cooked pie crust or does it need to be uncooked?
Hi Joan,
Sure, that should be okay for you to do! I hope you love this recipe! Happy Holidays!
One of our staple pies for the holiday. We love this, and it is so easy to make.
I do have one question, have you ever made this pie, and made it in mini form, lets say muffin tin size? About how long would you suggest to bake them? Thank you
Hey Abby,
Love to hear this pie is always enjoyed! So sorry, I have never made it as mini pies, but it sounds like a fun idea!
Let me know if you give it a try!
I haven’t tried a recipe of yours I didn’t like! This is phenomenal! I should probably buy your cookbooks already!
Hey Sam,
Fantastic! I appreciate you making this recipe and your feedback, love to hear it turned out well! Have a great weekend!
I’ve made this recipe every holiday for the past several years. It’s officially my staple. I like to use bourbon maple syrup and bourbon vanilla bean paste for a little extra something. Sometimes I also add bourbon as well for an extra boozy treat. This year I messed up my first pie cooking in a new oven so I didn’t have any chocolate chips left. I made it again and chopped up a bar of Himalayan salt dark chocolate and Hersheys Kisses. It was by far the best version of this pie I have made to date!! Happy accident but I’ll be making it this way for Christmas!
Hey Megan,
Fantastic! I appreciate you making this recipe each year and your feedback, love to hear it always turns out well! Have a great weekend!
If I buy a store bought pie crust, should it be frozen or fresh?
Hi Lindsay,
All of the store bought pie crusts should be located in the freezer section of your grocery store. I’m not sure if there is such thing as “fresh” pie crust. I hope this helps!
We love this pie!!
Have you ever made it a day early and reheat it so it is warm when serving?
Thanks so much, Carly! You bet, that will be perfectly okay for you to do!
Happy Thanksgiving!
Can this be made with a graham cracker crust? Or would that be “too much”?
Hi Leah,
I have never tried that, but it might be a little overload on the sweetness:) Let me know if you give this recipe a try, I hope you love it!
I made this using the Trader Joe’s pie crust. Easy decadent chocolate filling! Set up well. I used 1/2 milk chocolate chips and 1/2 semi sweet. Delicious and great for the holidays.
Hey Emily,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
Happy Thanksgiving!
Hi! Can you omit the chocolate chips in the recipe? Thank you!
Hi Courtney,
I have never tested this, but I don’t see why it wouldn’t work for you.
I hope you love this recipe!
How long will this pie last – meaning how far in Advance of Thanksgiving can I make it? Can I make it on Sunday to keep for Thursday?
Hi Susan,
If you make it on Sunday, I would freeze it. Otherwise, I would make on Tuesday, keep on the counter in an airtight container.
Please let me know if you have any other questions!
We loved the flavor of this pie, but next time I won’t dock the crust as instructed. A lot of the filling leaked through the holes during baking making the bottom really soggy, so I’m glad I did a test run before Thanksgiving! I also used about 3/4 cup of semisweet chips which was just enough chocolate to taste like a cookie but not overwhelm!
Hi Chelsea,
Thanks so much for making this pie and sharing your feedback! So glad to hear you will be making it again!
Hi! I would love to make this in individual mini pie tins. How should I adjust the recipe?
Hi Lindsay,
So sorry, this is not something that I have tested with this recipe, so I am not sure what the adjustments would be.
Please let me know if I can help in any other way!
Have to make this at least once a year, its SO GOOD!! — love your recipes Tieghan!
Thanks so much, Kaelyn:) Love to hear this recipe is always enjoyed, I appreciate you making it each year!