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Brown Sugar Maple Pecan Cookie Pie is a holiday favorite. Made with browned butter, brown sugar, maple syrup, eggs, maple candied pecans, and chunks of rich chocolate. All baked together until puffed on top, yet gooey in the center. The crust is buttery, flaky, and sprinkled with sweet vanilla sugar. The pie has a crunchy, salty-sweet flavor of bourbon brown sugar and maple toasted pecans with swirls of melted chocolate. Delicious when served with a dollop of perfectly whipped, whipped cream. It’s the pie to add to this year’s Thanksgiving menu, but it can easily be served all season long!

Brown Sugar Maple Pecan Cookie Pie | halfbakedharvest.com

The pie I’ve been waiting to share! I’ve had this planned in my head for weeks, the recipe tested, and I’ve now made it more times than I probably should have.

But goodness gracious, this pie is scrumptious!

I’ve shared before that my mom is the baker of the family, and my dad is the cook. Growing up, Mom would make all the desserts—no one bakes better than her! Two of her specialties were her cookie pie and her pecan pie. We’d have both of them on Thanksgiving, but she’d also make these pies year-round.

Brown Sugar Maple Pecan Cookie Pie | halfbakedharvest.com

They were just too good not to!

Now that I do most of the baking, I love recreating her recipes. I shared a slight variation on her cookie pie a couple of years ago, and today, I smashed the two pies together to make this. My new favorite pie, well, it’s tied with my molten chocolate crackle pie!

Brown Sugar Maple Pecan Cookie Pie | halfbakedharvest.com

These are the details

Ingredients

  • pecans
  • maple syrup
  • bourbon (optional)
  • brown sugar, my favorite is a dark organic brown sugar
  • pie dough
  • eggs
  • sugar
  • heavy cream
  • vanilla extract
  • chocolate chunks or chips

Specials Tools

Nothing crazy here, you just need a mixing bowl, skillet, and your favorite pie plate!

Brown Sugar Maple Pecan Cookie Pie | halfbakedharvest.com

Step 1: the pecans

Ever since I made this pecan latte, I’ve been obsessed with soaking my pecans in maple syrup. The maple adds the most delicious flavor, and when you toast the pecans in the oven with brown sugar, wow, they’re even yummier!

Brown Sugar Maple Pecan Cookie Pie | halfbakedharvest.com

In a small pot, mix the maple syrup and pecans. Simmer until the maple syrup is steamy, and you can really smell the sweetness in the air. Simmering the pecans in the maple infuses the maple with the pecan flavor.

Pull the syrup off the heat, use a fork to strain out the pecans, then add vanilla to the syrup.

Brown Sugar Maple Pecan Cookie Pie | halfbakedharvest.com

Step 2: the pie crust

Start with the crust. I did make my own crust, but I will be the first person to 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!

Fit the crust into a pie plate, then sprinkle it with vanilla sugar (simply sugar mixed with vanilla beans). No pre-baking the crust for this pie, which I found kind of nice!

Brown Sugar Maple Pecan Cookie Pie | halfbakedharvest.com

Step 3: the filling

This is easy, and you don’t even need a mixer. What you do need is brown butter, so start with that. Brown the butter on the stove until it smells nutty, then let it cool.

Meanwhile whisk the brown sugar, eggs, maple syrup (from the soaked pecans in step 1), and the cream. Then add in that brown butter and vanilla.

Whisk everything together and stir in the pecans and either chocolate chips or chunks. I prefer chunks, as they provide the pie with puddles of melted chocolate, but chips work great, too!

Brown Sugar Maple Pecan Cookie Pie | halfbakedharvest.com

Bake and Enjoy!

Bake the pie for about an hour. It will be very poofed on top with a bit of wiggle in the center. As the pie cools, it will fall and set up. The longer you bake, however, the less gooey it will be. I think 55 minutes is the perfect time!

Wait a little bit to let it cool slightly, then cut and serve while still warm or at room temperature. Our favorite is warm with a big ole dollop of whipped cream!

But honestly, this pie is great, warm or cool, so serve it however you like.

As always, my suggestion would be to test the pie tonight in preparation for Thanksgiving Day!

Brown Sugar Maple Pecan Cookie Pie | halfbakedharvest.com

Looking for other Thanksgiving desserts? Here are my favorites: 

Molten Chocolate Crackle Pie

Gooey Chocolate Chip Cookie Pumpkin Pie

Chewy Brown Sugar Maple Cookies

Gooey Chocolate Chip Cookie Pie

Lastly, if you make this Brown Sugar Maple Pecan 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 Pecan Cookie Pie

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8
Calories Per Serving: 661 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel

Ingredients

Instructions

  • 1. Position a rack in the lower third of the oven. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 
    2. In a pot, combine the pecans, maple syrup, and bourbon (if using). Simmer over medium heat for 5 minutes. Remove from the heat. Strain the pecans away from the syrup and place on the prepared baking sheet. Set the syrup aside to use in the pie.
    3. Toss the pecans with 2 tablespoons brown sugar. Bake for 10 minutes, until toasted. Remove from oven and sprinkle lightly with sea salt (if desired). Let cool, then lightly chop.
    4. 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 for 10 minutes.
    5. 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.
    6. Whisk together 1 cup brown sugar, 2 eggs, and 1 egg yolk until well combined. Add the 1/3 cup of the reserved maple syrup mix and the cream. Whisk in the brown butter and vanilla until smooth. Fold in the pecans and chocolate. Pour the mixture into the crust.
    7. 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 for 20-30 minutes. Serve the pie warm and dolloped with whipped cream. Or serve at room temp. Both options are great!
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Brown Sugar Maple Pecan Cookie Pie | halfbakedharvest.com

This post was originally published on November 8, 2024
4.70 from 26 votes

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Comments

  1. 4 stars
    I was worried about how this pie would set, but after 2-3 hr, it sliced nicely. I used a 9” glass pie pan and baked for 50 min. It is delicious and decadent. Next time, I would probably use less amount of the chocolate chips. The bottom of my crust was a little soft, I wonder if pre-baking the crust for a short time, before filling it, would help with that. Pairs great with homemade whipped cream

    Reply

  3. 5 stars
    This pie was devoured this Thanksgiving with many saying it was the best pie they’ve ever had!!! Amazing!!! You don’t even have to appreciate pies to love this one.

    And don’t cheat this pie with a store bought crust, make your own! It added a little extra!!! Hands down the best pie I’ve made when served with a bit of fresh whipped cream.

    Reply

    1. Hey there,
      Amazing! Love to hear you enjoyed this recipe, thanks for making it and your comment! Hope you had a great Thanksgiving! xx

      Reply

  4. 5 stars
    This was delicious!! Both people who love and could care less about pecan pie, loved this! The flavor is amazing! Thank you for easy to follow directions too.

    Reply

    1. Hi Amber,
      Amazing! Love to hear you enjoyed this recipe, thanks for making it and your comment! Hope you had a great Thanksgiving! xx

      Reply

    1. Hi Nicola,
      Sure, I don’t see why not! I hope you love this recipe, please let me know if you have any other questions! Happy Thanksgiving! xx

      Reply

  6. 5 stars
    So excited to try this! Do you think it would be okay to assemble the pie and refrigerate overnight before baking to save time?

    Reply

    1. Hi Taylor,
      Yes, I think that would be okay for you to do! I would just let it come to room temp before baking. Happy Thanksgiving! xx

      Reply

  7. 4 stars
    I made this recipe and subbed hazelnuts, which were great, but also reduced the brown sugar in the pie to a half cup and even that was a bit sweet. We’d try to reduce down a little less next time. But other than that, great recipe! I also used the homemade pie pastry recipe that is on your site. And I cooked for 55 min which was perfect.

    Reply

    1. Hi Liz,
      Happy Thanksgiving! Thanks so much for giving this recipe a try, I’m so glad it was enjoyed! Have a great weekend! xT

      Reply

    1. Hi Samantha,
      So sorry, I have never tried this recipe without the maple syrup. If you can use it, I would recommend following the recipe as is:) Happy Thanksgiving! xx

      Reply

  9. I omitted the bourbon but now don’t have any leftover syrup mix to reserve for the pie because the 1/2 cup was only enough to coat the pecans with minimal strained out. Should I add an additional 1/3 cup of maple syrup to the pie?

    Reply

    3. Enjoyed this pie!
      Without the bourbon, there wasn’t any extra liquid once I cooked the pecans with the syrup. I added 1/3 c syrup later on, but wish I had had bourbon to use.
      It is a sweet pie, but if you consider that this is basically pecan pie, and pecan pie is sweet, it’s good. If you omit any sugar, I’d think the consistency would be off.

      Reply

    1. Hi Grace,
      Yes, but it’s also optional, so feel free to omit it:) I hope you love this recipe! Happy Thanksgiving! xx

      Reply

  12. 5 stars
    Wow – this recipe is really amazing. Pie is best once it fully sets up – we tried it warm out of the oven (after 30 mins cooling period) and the next day room temp.
    I used Knob Creek Smoked Maple Bourbon (I use it frequently when baking – the flavor is really nice).
    Swapped in non dairy butter and full-fat coconut milk for the heavy cream (for dairy free option).
    Thanks for another keeper!!

    Reply

    1. Hey Danikka,
      Amazing! Thanks a lot for trying this recipe, so glad to hear it turned out nicely for you! Happy Thanksgiving! xx

      Reply

  13. 5 stars
    Made this for a Friendsgiving – came out incredible to the point my wife said it was the best pecan pie shes ever had. My crust did burn a little bit though probably could have cut the time down slightly.

    Reply

    1. Hey Sean,
      Amazing! Thanks a lot for trying this recipe, so glad to hear it turned out nicely for you! Happy Thanksgiving! xx

      Reply

  14. Hi Tieghan, I love all of your recipes!! I am excited to try this one for Thanksgiving weekend. How does the pie hold up ? Could I make it the day before? Thanks!

    Reply