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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!
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Watch the how-to video:
All Butter Pie Crust
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi! I made this with your buttermilk crust recipe (which is amazing by the way) and love the outcome aside from a sulfur-like (strong eggy) smell and flavor that I can’t place the source of. Any ideas what may be causing this or how to eliminate it? Otherwise loved this one, thanks!!
Hi Andria,
Thanks so much for trying this recipe! So sorry about the sulfur-like smell, that is so strange, I’ve never received that kind of feedback! Did you adjust anything? xx
Made this pie two years in a row and headed for a third! Everyone loves it!
The last couple years I used a different crust recipe with no issues but this time using the all butter pie crust recipe my crust keeps bubbling! Even with chilling and poking holes in the bottom. Any suggestions?
Hey Hannah,
Wonderful!! So glad to hear that this recipe turned out well for you, thanks for making it! So sorry, are you having issues with this crust or another crust? Happy Thanksgiving! xT
This was fabulous! Served warm and it was like a molten lava brownie! I baked mine in a metal pie plate, are there any contraindications to using a glass or ceramic plate for this?
Thank you!!
Hi Sarah,
Happy Monday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out well for you! I find a metal plate works best for this:) xT
Made this for our Friendsgiving and it was a hit! Thanks so much for this easy and delicious recipe! will definitely make again!!
Hey Allie,
Happy Monday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out well for you! xT
Would using half and half instead of cream cause any issues with the baking? This looks delicious!
Hi LeAnne,
So sorry, I have not tested that, I would stick with the heavy cream if you can:) Please let me know if you have any other questions! xx
I only have a 9.5 inch pie pan. How can I adjust?
Hi Jennifer,
I would reduce your bake time slightly, but the recipe should still turn out okay for you! xx
I made this pie for my family Thanksgiving last year, and when I tell you I’ve thought about it an unnatural amount of times throughout the year I’m not lying! It was a HIT- hence the reason I’m back for more this year!
LOL, love to hear this, Lizzie! I hope it’s just as great as last year! xx
Is there a crust on top as well or is that just how it bakes?
Hi Jessica,
That is just how it bakes:) Please let me know if you have any other questions! xx
Can this be made a day ahead and if so what’s the best way to reheat day of? Thanks!!!!!!😊
Hi Allison,
Totally, I would just pop it in the oven at 200F for 10-15 minutes so it can just warm through. I hope you love this recipe! xT
Usually you give tips for making ahead. If I were to make it ahead and bring it to a party. What do you recommend for warming before serving?
Hi Victoria,
I would just do something low to warm through, like 200F for 15 minutes. I hope you love this recipe! xx
Can I make this ahead of time and freeze it?
Hi Kristina,
You bet, that would work well for you! I hope you love this dish! xx
If making two pies, can I just double the filling recipe and pour into two crusts or would you recommend making two separate batches of the filling? Also, can I cook them both at the same time? Thank you!
Hey Kristin,
You could double the filling recipe and then pour into the crusts. Yes, you can bake at the same time! Please let me know if you have any other questions! xx
Wondering if there is a way to make the crust and have ready (uncooked) and set up in the pie dish. And also have the filling mixture ready and stored in a container in the fridge. And just pour filling in to the pie crust and pie when ready ?
Hi there,
Sure, I don’t see why that would work for you! I would just be sure your crust is well covered so that it doesn’t dry out. I hope you love this recipe! xT
I found that the chocolate separated from the filling. What could i do different?? Otherwise flavor was delicious! Super easy. Will make again.
Hi Chloe,
Amazing!! So glad to hear that this recipe was enjoyed, thanks a lot for making it! Totally normal for that to happen, you’ll notice the top of mine is the cookie and the chocolate makes for most of the filling:) Have a great weekend!! xT
Would you store it at room temperature or in the fridge?! It is delicious!!
Hey Katherine,
Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! You can store at room temp:) xT