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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
Hi Tieghan! Do you think it’s possible to make mini versions of this pie using a cupcake baking dish?
Hey Brittany,
I’ve not tested this, but I don’t see why it wouldn’t work for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
Is it possible to make this in advance and then reheat it in the oven before serving?
Hey Morgan,
I would just assemble and then freshly bake when you are ready to serve. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hello! For preparing ahead of time, would you recommend refrigerating the fully assembled, unbaked pie, until ready to bake fresh? Would it be okay overnight like this? Or would baking it the day before and reheating be better? Thanks!
Hey Julie,
I would assemble, keep in the fridge and then bake the day of. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi… just trying to sort this out. On November 12 you stated in your reply that freezing the pie and re-heating it would be fine, but then a few days later your response was to assemble it and bake the day of. Are both options fine but baking the day of is optimal? Doesn’t the pie crust get soggy being refrigerated assembled before baking?
Hey Janice,
Either method would work well for you. Please let me know if you give the recipe a try! xTieghan
Reallllyyyy awesome pie. Made it today as a tester for Thanksgiving, and it’ll definitely be on the table! The vanilla cream is amazing too. I used a frozen pie crust, just to test out the filling, and it worked great. Thanks for the recipe!
Hey Payne,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
My chocolate chips didn’t melt? Still tasted great, but I feel like I messed up!
Hey there,
You should still have some chocolate chunks, did you over bake the pie? Please let me know how I can help. xTieghan
Just made this tonight. So easy and amazingly delicious! I made my own pie crust and have never put it in the freezer before baking, but it really made a difference. Light, flaky, and more delicate than ever.
Hey Dolores,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
Loved it!! We were wondering if we could add pecans to it. Would we do anything different or just mix in? Thank you
Hey Missy,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! I would just mix them right in. Have the best day! xTieghan
Made this today! It was supremely easy and is rich and delicious. My husband requested it again for Thanksgiving! One note for others is that I used a 9” frozen Pillsbury crust and had way more filling than I could use. As such, I would recommend getting a deep dish frozen crust if you go that route.
Hey Heather,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
This was so good and I liked it even better the next day at room temp.
Hey Rolanda,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
Ridiculously good and very simple to make! Family loved it, even the non-pie people!
Hey Annie,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
All I have is unsalted butter, would that make a big difference to sub that for salted butter? This recipe looks amazing and I can’t wait to try!!
Hey Ashley,
Unsalted butter would work just fine, I would add 1/4 teaspoon of salt. I hope you love this recipe, please let me know if you give it a try! xTieghan
It was delicious!!! Thank you!
So glad to hear this!
Can you compare this to the Molten chocolate crackle pie from last year? thank you!
Hey Rory,
The two recipes are similar, this has some delicious maple flavor added and more of a “cookie” like top. I hope you love the recipe, please let me know if you give it a try! xTieghan
Made with a few tweaks to be dairy free- vegan butter (stick form to still have browning effect) and barista style oatmilk for tge heavy cream. Very very good and rich- firmed up beautifully despite subs. Great with a cup of milky coffee to cut the sweetness.
omg I was wondering if I could make this dairy free! Thank you!!
Hey there,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. Thanks for sharing what worked well for you! I hope you have an amazing week! xTieghan
Thank you for sharing your results! I need to make dairy & gluten free. I wasn’t too worried of GF, but the dairy can throw it off. Really appreciate taking a few minutes to post your experience. Off to bake!
I think I’m doing something wrong but I’ve made it twice and both times the top is solid and the inside is incredibly wet and has to be scooped out. Not solid at all. I’ve double checked the recipe multiple times. Any advice? The taste is great— thanks!
Oh no I’m so sorry about that! Is there anything you’re doing differently in this recipe? Let me know how I can help! xxTieghan
Stop what you are doing right now and make this pie! I only had 3/4 cup brown sugar so had to use white sugar for the remaining 1/4 cup. I can only wonder how much better this would have been with only brown shugs. In my defense I have a broken foot and couldn’t drive to the store.
Freezing the crust is a genius hack that I will continue in the future. I used raw sugar on the crust which gave a really nice touch.
This pie will be a favorite at thanksgiving this year and the future!
Sorry about your foot! I always make my own brown sugar because it’s waaaaay better AND then you don’t ever truly run out. (Unless you run out of sugar and molasses. Then you still need to go to the store. Lol)
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
I made this for a Friendsgiving with a gluten free crust and it was delicious.
Thank you so much for giving this recipe a try, I’m so happy to hear it was enjoyed! 🙂 xTieghan