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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!
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.
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!
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!
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!
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.
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!
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!
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!
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 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
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.
Watch the How-To Reel
Ingredients
- 1 1/2 cups raw pecans
- 1/2 cup maple syrup
- 1/4 cup bourbon (optional)
- 2 tablespoons brown sugar
- flaky sea salt
- 1 pie crust round
- 1 egg beaten for brushing
- vanilla sugar or coarse sugar, for sprinkling (optional)
- 4 tablespoons salted butter
- 1 cup brown sugar
- 2 large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips or chunks
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!
This post was originally published on November 8, 2024
I am very excited about serving this pie tomorrow for Thanksgiving! I just put it in the oven, but now am wondering if I was right to assume the bottom third of the overn position was only for the nuts and not the pie? I had moved my rack back to the middle part of the oven to bake it. Was that a correct assumption? I don’t want to ruin it! Thank you!
-Judy Walker
Hi Judy,
I leave the rack in the lower portion of the oven, but your pie should be just fine.
Thanks for making this recipe! Have a great Thanksgiving!
I had the cream out and completely forgot to add it to the mixture. What should I expect without the 1/3 cup heavy cream?
Hi Richard,
So sorry, I am not sure. Hopefully it turns out! Happy Thanksgiving!
So excited to eat this tomorrow! If making it today ahead of time, at what temp should we reheat it tomorrow for best results?
Hi Jaqueline,
You can just warm on low (200-250) for 15ish minutes before serving:) I hope you love this recipe!
Have a great Thanksgiving!
I can’t wait to make this! Can I omit the chocolate without it affecting the recipe?
Thanks!!! Happy thanksgiving!!
Hi Carissa,
So sorry, I have never tried that, I am not sure how it would work for you!
I’m trying this as well–I think the original sounds great, but my husband doesn’t like chocolate. I’ll let you know how it comes out!
Hi! I’m checking back in to share how it went without the chocolate. I made it a day in advance, and let it sit out/served it at room temp. The taste was great and very sweet, but it came out sort of like candied pecans, rather than a “filling”. It reminded me a bit of the consistency of baklava, because the crust was buttery and flaky and didn’t stay in one piece when sliced–it was a little sticky. I’d imagine with the chocolate, this wouldn’t have happened as much. Still, it was delish, and my husband was glad I didn’t add the chocolate. I think I’d play around with it a bit next year to try and adjust the consistency a bit, but I’d have to do more research. Thanks for the recipe, Tieghan!
Thanks so much, Emily!
I’m making this tomorrow for Thanksgiving. How much sugar and much much vanilla beans for the vanilla sugar? Thanks.
Hi Traci,
Mix 1/4 cup granulated sugar with 1/2 teaspoon vanilla bean powder or half of a vanilla bean, seeds scraped. I hope you love this recipe!
Hi! do you use light or dark brown sugar?
Hi Laila,
I like to use light brown sugar for this recipe.
Please let me know if you have any other questions!
Hi there! I’m looking forward to many this recipe. I would like to make it in individual pies (muffins tin) would you bake at the same degree and length of time?
Hi Lindsey,
I have never tried this, but my guess is you would need to reduce the bake time. Let me know how they turn out for you!
I hope you love this recipe!
Hi there! How far in advance can I make this pie?
Hi Erin,
I would say 1-2 days is best for this recipe. Please let me know if you have any other questions!
Happy Thanksgiving!
When making ahead do you refrigerate or leave at room temp until Thanksgiving?
Hi Amy,
You can leave it at room temperature until Thanksgiving:)
Please let me know if you have any other questions!
Hi! Can this pie be frozen? Should I thaw it in the fridge or on the counter?
Hi Erica,
Yes, you can freeze this pie. I would thaw it on the counter:)
Please let me know if you have any other questions!
It says 8″ pie plate. All I have is a 9″.
Hi Suzie,
That is totally fine for you to use! I hope you love this recipe!
Happy Thanksgiving!
Hi,
Should I blind bake the crust before adding the filling or is it not necessary? I’ve had pie crusts shrink in the past.
Thank you!
Hi Cece,
That is not necessary for this recipe, you can follow the directions as written.
Please let me know if you have any other questions! Happy Thanksgiving!
So excited to make this for Thanksgiving! If you make it ahead the day before, is it best to keep at room temp or in the fridge? Thank you!
Thanks so much, Alyssa! You can keep this at room temperature:) Have a wonderful Thanksgiving!
If I am using a frozen pie crust should I let it only slightly thaw? Unsure since the recipe calls for the homemade pie crust to be frozen for 10 min
Hey Sarah,
Yes, that would be great! Happy Thanksgiving!
The pie came out absolutely perfect and was a huge hit! We also had your chai pumpkin pie which was delicious as well. Grateful for your recipes especially during the holidays! Hope you had a wonderful Thanksgiving and have happy holidays! <3
Hey Alyssa,
Thanks so much for making this recipe, I am so glad it was a winner! Happy Holidays!
Is there any alternative for heavy cream? I don’t have it on hand and trying to avoid a trip to the store. Thank you!
Hi Rachel,
So sorry, I have not tested this recipe without the heavy cream. You could try half and half or coconut cream and see how that works for you!
Hi there,
Can this pie be made a day ahead or frozen?
Hey Cheryl,
Totally, this is just fine for you to make ahead! I hope you love this pie, please let me know if you give it a try!
I’ve just looked at this recipe! Looks scrumptious – coming from a southerner who LOVES pecan pie. However, could you tell me where that plate came from? So pretty!
Thanks so much, Brenda! Unfortunately, I do not have a link for this pie plate, it’s vintage.
Please let me know if you give this recipe a try!