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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…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.
Really enjoyed this!! Do you know if it’s freezable?
Hey Katrina! Yes, you can definitely freeze this pie! 🙂 xT
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?
Hi Jodi! You can store the leftovers in the fridge or covered on the countertop! xT
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
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!
Hi Chelsea! They should be slightly melty but they don’t always melt all the way! xT
This was so easy to make and was a HUGE hit at Thanksgiving!! I will definitely be making it again.
Hey Lesley,
I appreciate you trying this recipe and your review, so glad it was delish! xT
This was an easy & very well received addition to our thanksgiving dessert table. Recommend!
Hi there,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
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!
Hi Liz,
Awesome!! So glad you enjoyed this recipe, thanks for making it:) xT
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!
Hey Liz,
Happy Saturday!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed:)
Seemed like it was missing an ingredient… Won’t make again
Hi Caitlin,
Sorry to hear this recipe was not enjoyed. Please let me know if there is anything that I can help with! xT
Didn’t look pretty, but was really delicious! Lol It was a HUGE hit. Tastes like a gooey brownie pie! 😍
Hi Lisa,
Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx
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.
LOL love this, Mary!! Thanks for making this recipe and your feedback! xT
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!!
Thanks sooo much! Love to hear that this recipe was a success! xT
Did you replace the eggs?
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!
Hey Jill,
Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx
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!
Hi Megan,
Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! xx
Hi! Making this today for Thanksgiving 😋 Can the whipped cream be made ahead of time and stored in the fridge?
Hi Christina,
I would make the whipped cream fresh tomorrow:) I hope you love this recipe! Happy Thanksgiving! xT
Ok thanks! It smells delicious, I can’t wait to eat it!! 😋
Hi Tegan! If I got a ten inch pie tin does that change the cooking time?!
Tieghan*** my apologies!!!
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
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?
Hi Sandra,
You bet! Just keep covered or in an airtight container. I hope you love this recipe! Happy Thanksgiving! xT
Could a premade graham cracker pie crust be used?
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