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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
What is the exact chocolate bars you use to get those huge chunks? Looks divine!!
I love to use the brand chocolove! 🙂 xTieghan
Do you have any issues baking at high altitude? I live in Castle Rock Colorado and I’ve found that I need to alter my recipes. Cheesecake does perfectly but I’ve had to change up pecan pie and cakes.
I love your recipes by the way! I’ve made your pumpkin sausage ziti, cherry tomato vodka pasta and pesto chicken Caprese. All delicious!! I want to try the Brown Sugar Maple Pie too!
Thanks!!
I live in Conifer, CO and haven’t had any problems with her recipes because she is baking them in altitude in Silverthorne, CO.
Hey Andrea! Thanks so much! So glad you are loving these recipes 🙂 As far as the altitude goes, I honestly don’t ever calculate for altitude in my recipes, I just under bake everything! Sorry this isn’t more helpful! xTieghan
Is it possible to make this with lactaid milk instead of the heavy cream for those with dairy allergy?
Yes, that should work just fine! xTieghan
I made it with dairy free oat based cooking cream and used lactose free whipping cream on top! it was delicious 🙂
Hey Sydnee,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Pie in picture looks like there is crust on top but recipe steps does not include, which is it?
There is no crust on top, when you bake it that’s how it turns out ?
How can I make this ahead to bring to Thanksgiving?
Hi Maria! The top of the pie is just what the baked filling looks like, there is no crust on top 🙂 xTieghan
The pie crust recipe is right under the end of the maple pie recipe. Right after notes.
Thanks Jackie!
Hi! If we wanted to make this gluten free- what type of gluten free flour would you use for the pie crust?
Dear , aren’t we suppose to bake the crust for sometime after taking it out from fridge?
She added in the directions above that you don’t need to:
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!
Hi Alexa! Bob’s Red Mill should work great 🙂 xTieghan
Hello! Can you make this the day before, refrigerate and then reheat? Thanks!
I think the pie tastes better the next day. I enjoyed it warm yesterday but even more this morning.
Yep, that should work just fine! 🙂 xTieghan
Looks great. Says pie crust recipe below but I don’t see it.
Hi Jason! If you keep scrolling past the recipe the pie crust recipe will be right below it 🙂 xTieghan
How do we think it would work without the chocolate chips? I’m curious about just going all-in on the maple flavor (knowing it will be a little less rich…)
Hi Nicole! I haven’t tried this recipe without chocolate chips so I’m not too sure! So sorry! xTieghan
Oo, I’m not really a pie girl, but I have to try this! That gooey chocolate and maple too?! Yum xx
Is there an alternative to use to chocolate that would go nice here- butterscotch chips, peanut butter chips, or something else?
Hi there! I haven’t tried any of those but they should work great! 🙂 xTieghan
Good morning!
Where’s the crust recipe? I can’t find it either. Thank you!
Hey Angela! Keep scrolling past the pie recipe and you’ll find the crust recipe 🙂 xTieghan
Good morning, Tieghan! Not sure if I missed it, but I’m not finding a link to the crust recipe. Can’t wait to whip this pie up over the weekend — first snow of the season coming! ☃️
Hi Jen! If you keep scrolling past the end of the pie recipe you’ll see the recipe for the pie crust! 🙂 xTieghan
Ok to make in advance and freeze?
Yes, that should work great! 🙂 xTieghan
OMG Delicious!!
Miki x
https://www.littletasteofbeauty.com/
This turned out so delicious! The sweetness of the filling reminds me a little bit of pecan pie but with chocolate instead of pecans. Will definitely be making it again.
Hey Maria,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
Thanks so much!! xTieghan