Next Post
Spicy Pomegranate Ginger Paloma.
This post may contain affiliate links, please see our privacy policy for details.
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…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.
It. Is. 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.
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.
shoot! I have a 9 inch pie pan, do you think i can use the same measurements for a 9 inch pan?
TY!
Hi Kristy,
Yes, that will be just fine for you to use! Please let me know if you give this recipe a try, I hope you love it! xT
This pie is always a hit. Just made two and was hoping to freeze the extra one but not sure if it will still keep well if I throw in the oven in a week for a party. Do you recommend this? What temperature in the oven is best for reheat?
Hey Samantha,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it! I’ve never tried that, but I would probably cover with foil and reheat on low:) xT
I love this recipe! Making it for company this weekend. If I use a frozen pie crust, do I just pull it out of the freezer, poke the holes and fill it? Thanks!
I’ve made this pie three times and love it! I make it gluten and dairy free (using frozen gf crust, vegan butter, and sub coconut cream for heavy cream)and it still tastes delicious. This pie is yummy warm or cold. It’s one of the best pies I’ve ever baked!
Hey Natalie,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Hey Cindy,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! Yes, the frozen crust might already have the holes in it:) xT
How do you keep your pie crust from shrinking? I did pushed it down with my fork and froze it, but it still shrinks.
Hi Kelsey,
Did you only freeze for 10 minutes? Did you make a homemade pie crust? Any chance it was over-mixed? Let me know how I can help! xx
I think I messed this up by using 1 and 1/2 cups of mini semi-sweet chips – it was way too chocolatey, but I want to try again for NYE! Tieghan, with the chocolate chunks, do you typically use 1 cup or 1 and 1/2 cups? Thanks!
Hi Amanda,
Thanks for giving this recipe a try! I typically do 1 1/2 cups, my family loves the chocolate:) Let me know if you try the recipe again! This is a pretty chocolatey pie! xx
Incredible pie and easy to make! Everyone thought it would be too sweet but it really wasn’t! Perfectly balanced and really delicious. Thanks!
Hey Kristen,
Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! xx
I made your Christmas cinnamon rolls for breakfast this morning and that icing was amazing! Then, I made this for Christmas dinner tonight and everyone loved it!! It’s the perfect chocolate pie! Thanks for two delicious recipes for Christmas today!
Hey Tabitha,
Happy Holidays!!☃️ I appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xT
If I make this 24 hrs ahead of time, should I store in fridge or on counter?
Hi Heather,
I would keep it in the fridge. Please let me know if you have any other questions, I hope you love this recipe! xT
I made this pie last year and loved it so much! Making it again tomorrow.
Hey Lauren,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
This recipe looks amazing – our family is going to try it for Christmas dinner!
Quick question: What depth pie plate should we plan to use? Deep dish or standard?
Thank you!
I used a standard pie plate. I’ve made it twice now. So delicious!
Excellent! Thank you!
Hey Tom,
For this recipe I used an 8 inch pie dish. Please let me know if you have any other questions, I hope you love this recipe! xT
Hi! I’m excited to try this recipe! I’m wondering if it can be made and then frozen?
Hey Megan,
Sure, that should be okay for you to do! Let me know if you give this recipe a try, I hope it works well for you! xT
This was UNREAL!! So good and so simple! Pies are one of my least favorite things to make, but this turned out great! Thank you!
Hey Sloane,
Happy Holidays!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! xT
What would you recommend the bake temp and time be for this doubled? (if you messed up like my and used a deep dish and now need to double the recipe because it didn’t fill out?)
Hey Maddy,
I would probably almost double the bake time! Let me know if that works for you! Merry Christmas! xT
Can I prep this ahead of time and then bake perhaps a few days later?
I was wondering this as well! Was hoping to make today and bake tomorrow.
That will be just fine for you to do Brittany! xT
Hey Summer,
Sure, I would say no more than 2 days in advance:) Let me know how this recipe turns out, I hope you love it! xT
this pie is SO YUMMY. and so easy. i’ve made it twice already and will bring it to every social gathering from now on.
Hey Emily,
Happy Wednesday!!❄️ So glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xT
Thank you for creating recipes in a way that is not intimidating! I have never made a pie before and definitely learned from a few mistakes I made, but I cannot wait to make this again for Christmas. It was so delicious and easy to put together! Happy Holidays Tieghan 🙂
Hey Annie,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅