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!

Brown Sugar Maple Cookie Pie |

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!

Brown Sugar Maple Cookie Pie |

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.

Brown Sugar Maple Cookie Pie |

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.

Brown Sugar Maple Cookie Pie |

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!

Brown Sugar Maple Cookie Pie |

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 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

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.


Vanilla Cream


  • 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.


Vanilla Sugar: Mix 1/4 cup granulated sugar with 1/2 teaspoon vanilla bean powder or 1/2 of a vanilla bean – seeds scraped. 
View Recipe Comments

Watch the how-to video: 

All Butter Pie Crust

Prep Time 10 minutes
Total Time 10 minutes
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



  • 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.
View Recipe Comments
Brown Sugar Maple Cookie Pie |

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    This was incredible and is a keeper! Followed the recipe as written but I used a 9 inch pie plate and cooked it a little bit less. What’s the best way to store leftovers?

      1. Hi I made this last year for thanksgiving and it was a hit! I making it for Christmas this year and want to know how many days ahead can I make this. Thanks so much

  2. This was delicious! I noticed my chocolate chips did not melt – is this how it is supposed to be? Or should they have melted down and set? I plan to make for the holidays so just want to get it right!

  3. 5 stars
    I brought this pie to the family Thanksgiving and it was an absolute hit! So yummy and delicious. It’s definitely on the sweet side, almost too sweet, but luckily that’s what most people enjoy. I highly recommend trying it. It’s also super easy to make and fast!

  4. 5 stars
    Absolutely delicious! And easy! I’ve been eyeing this recipe for awhile and so glad I finally made it. I used a premade crust and a mix of milk and dark chips. I’ll definitely be making this as a staple for holidays and special events. Thanks!

    1. Hey Liz,
      Happy Saturday!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed:)

    1. Hi Caitlin,
      Sorry to hear this recipe was not enjoyed. Please let me know if there is anything that I can help with! xT

    1. Hi Lisa,
      Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx

    2. 5 stars
      My husband and I joke that this pie is marriage insurance. He wasn’t thinking of ever leaving me before, but he definitely won’t now.
      Followed the recipe exactly, and warmed it again at 200 before serving! It’s good any temperature, but amazing warm.

        1. 5 stars
          Outstanding!!! I had to convert this to gluten and dairy free and you could not tell. I made it for Thanksgiving and it has been requested for Christmas. I used two roughly chopped Ghiradelli chocolate bars, one semi-sweet and one bittersweet. Do this and skip the chips. Highly recommend the double chocolate. Thank you for fabulous recipe. My daughter found the recipe and loved it so much she ordered your cookbooks. We made your corn chowder yesterday. Bravo!!

  5. 5 stars
    Just made this pie for Thanksgiving and everyone loved it! Most ate it at room temperature, but I warmed mine up and served with vanilla ice cream! Love!

    1. Hey Jill,
      Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx

  6. 5 stars
    This is my new favorite pie (tied with pecan)! I’ve made it the past 3 Thanksgivings & Christmases in a row. It tastes like a chocolate chip cookie in gooey pie version. Fantastic and easy to make!

    1. Hi Gretchen,
      I would really recommend an 8 inch pie dish for this recipe, you are going to have to increase the ingredients if you do the 10 inch. Please let me know if I can help in any other way! xx

  7. Hi. I was going to make this pie the day before Thanksgiving. You say to serve warm or at room temp. Can I leave this pie out of the frig overnight?

    1. Hi Sandra,
      You bet! Just keep covered or in an airtight container. I hope you love this recipe! Happy Thanksgiving! xT

    1. Hi Melissa,
      So sorry, I have never tested a pre-made graham cracker crust with this recipe! My only concern is that it would be too thin. Let me know if you give this recipe a try! xT