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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
How many days in advance can you make and does it need to be refrigerated?
Hey Jill,
You could make up to 3 days in advance and store in an airtight container on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely delicious! So easy to make. Definitely doing this one again and again.
Hey Alicia,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
I made this and it was a hit. My MIL actually requested it again for her birthday. It was my first time using flakey salt and found out a little goes a long way…. Oooops I am new to baking but live to cook so I think I just eyeballed the salt and I am learning that baking is more Precise and doesn’t leave a ton of room for just eyeballing things 🙂
Hey Kathryn,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
If made a day ahead do you need to refrigerate or can it be kept covered at room temp?
Hey there,
You can keep covered at room temp. Please let me know if you give the recipe a try, I hope you love it! xTieghan
It was fabulous! Everyone loved it and it will definitely be on the Thanksgiving menu every year! Thank you… you are the best!
Hi there,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Hi,
Can I make this with a precooked pie crust? Will it affect the baking time?
I used a premade and it was still delicious
Hey Amelia,
I would not use a precooked pie crust, but you can easily use store bought dough. Please let me know if you give the recipe a try! xTieghan
If we are going to bake ahead can we keep covered at room temp or should we refrigerate?
Hey Nicole,
I would keep covered at room temp. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Tieghan,
Do you think this could be made ahead and reheated before serving? Any suggestions on how to do that?
Hello…I was wondering the same thing. Could we make this the day before? If so, any suggestions on how to re-warm it for T-Day?
I was wondering this too. How long should I reheat the pie and at what temperature? I’m thinking 350°F for 15 minutes? Should it be covered while reheating?
Yes I would cover with foil:)
Hey there,
You could serve at room temp or warm on low in the oven:)
Hey Shirley,
This pie is also great at room temp so totally fine to make ahead of time. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made it on Friday and we had it on Saturday and Sunday. Just cover the pie with foil and place in the oven until warm. My son put it in the microwave for 30 sec and it was great too.
Do you think adding some pecans would work in this recipe for a little texture and cut the sweetness? Or would they just sink to the bottom.
Hey Brent,
I’ve not tried adding pecans to this recipe, but I bet it would work nicely for you. Please let me know if you give the recipe a try! xTieghan
Hi Tieghan!
Can a shot or two of espresso be used instead of instant coffee granules?
Hey Jelena,
That should work well for you, or you can just omit the instant coffee. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hii! I made it as a tester for thanksgiving and this was freakin delicioussss! On thanksgiving we’ll have lots of moving parts and different people using one oven so I like to make things ahead of time, as to limit how much time i’m taking up on the day of. What would you recommend is the best methods to make it the day ahead, and then just reheat it on the day of
Hey Gloria,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! I would assemble ahead of time and bake the day of, just bake while everyone is eating so all of the dinner is already out of the oven. Have a great weekend. xTieghan
Made this for a Friendsgiving and everyone LOVED it. Thanks!
Hey Madelyn,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
The brown butter and sugar sprinkled crust were game changers. I’m impressed by how easy,
yet delicious this was. I bought a GF crust from Trader Joe’s but maybe I’ll try to make it from scratch next time!
Hey Tay,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
Hi Tieghan! I’m making this for Thanksgiving and am traveling a few hours the morning of. What do you recommend time/temperature-wise if I want to warm the pie back up just before serving? Or maybe I could bake for a bit Thurs morning, then bake a little longer in the afternoon? Thank you!
Hey Caroline,
I would just prep the pie and then fully bake it at your destination. I hope you love the recipe, please let me know if you give it a try! xTieghan
First pie I’ve ever made, and a raging success! All my favorite flavors and textures in one beautiful crackly filling. Can’t wait to make again for friends!!
Hey Justine,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
Too basic for me. Maybe a homemade crust would have been better.
Hey Matt,
Sorry you didn’t enjoy the recipe, thanks for giving it a try! xTieghan