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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 there!
Should the crust be pre-baked (similar to the molten chocolate pie)? Thanks in advance! Looking forward to making this.
Oops, nvm! Just re-read the intro! 🙂
I hope you love the recipe Michelle!
I LOVE this recipe! It was super easy to make and has been a crowd favorite so far!
Hi Caitlin,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Made this for thanksgiving and it is absolutely delicious! It’s nice to make something a bit different than all the tradition pies. The flavor profiles are spot on. Going to be a new family favorite. Thanks for the wonderful recipe!
Hi Tiffany,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
My chocolate chips are being pushed up through the top as it bakes. Did I do something wrong?
Hi Kayleigh,
Was there anything you adjusted in the recipe? They should settle. I hope you love the recipe! xTieghan
I am at my cabin that is 8,200 above elevation. Should I adjust the recipe to compensate for that?
Can I preassemble my pie and put in the fridge and bake in the morning?
Hi Christina,
I would wait to add the filling so the crust does not get soggy. Let me know if you give the recipe a try. Happy Thanksgiving! xTieghan
Hi Nicole,
No adjustments needed, you can follow the recipe as is. I hope you love the pie. Happy Thanksgiving! xTieghan
One of the ingredients listed is “egg yolk”, but it isn’t mentioned anywhere in the recipe. What is it for? Thanks!
Its part of “eggs” in the step that days mix eggs with brown sugar I think….
I assumed the same thing! Hope it turns out okay! Mine is in the oven now
Hi Jennifer,
That egg is used in step 2. I hope you love the recipe. Happy Thanksgiving! xTieghan
Step 2 says to use the beaten egg, which is a separate ingredient listed in the ingredient list. (Ingredient list includes two large eggs, one beaten egg, and one egg yolk). I’m just going to assume that extra egg yolk was a mistake and leave it out.
To brush the edges of the crust than sprinkle with the vanilla sugar before baking. It helps give the crust a golden color.
Hi! Making this today! Could I cover with tin foil & leave on my counter to serve tomorrow?
This is my question too! Made two of them for tomorrow. Hoping they are ok to leave on the counter over night.
I’m wondering this, too! I made two and have them sitting out on counter wrapped up…
Hi Annie,
Yes, you can do this:) xTieghan
Totally fine to do:)
Hi Kayla,
You bet! I hope you love the recipe! Happy Thanksgiving! xTieghan
Could I make this pie in a 9in pie pan?
Hey Katie,
Yes, that will work just fine for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Completed – it looks delicious! and smells divine!!
Awesome!
is it possible to assemble the pie the night before, put in the fridge and bake the next day? how would this affect bake time??
Hi Caroline,
Yes, that should be fine to do, you can follow the bake time as is. I hope you love the recipe, please let me know if you give it a try! xTieghan
Could I make the pie two days before serving it?
Hi Annie,
Yes, that would be just fine for you to do. I hope you love the recipe. Happy Thanksgiving! xTieghan
Can I make the pie crust in advance and store in the fridge?
Hi Tessa,
You bet, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Can you make this a day before? How do you store it?
Hey Evans,
You sure can, just store in an airtight container on the counter. Please let me know if you give the recipe a try! xTieghan
can this be made a few days before Thanksgiving?
Hey Jennifer,
Yes, that would be fine to do, just keep covered on the counter. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
what’s the biggest differences between this and the molten chocolate crackle pie? is one easier? I’m debating which one to make this thanksgiving?
Hey there,
This one has maple and brown sugar flavors, they are both about the same to make difficulty wise. Please let me know if you have any other questions! xTieghan
Have you tried this pie with milk chocolate? The flavors remind me of my favorite Sees Candy which is a maple brown sugar cream coated in milk chocolate. If anyone has tried please let me know if it was too sweet(?). Making for Thanksgiving and debating the type of chocolate.
Hey Anne,
For this recipe, I prefer to use semi-sweet chocolate. Let me know if you give it a try! xTieghan