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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.
This pie was amazing. It turned out great and was super easy to make! Instead of the vanilla cream topping, we served it with a vanilla bean ice-cream and it was incredible.
Hey Ashleigh,
Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays!❄️ xTieghan
I made this pie for Thanksgiving and have half of the pie dough left over which has been frozen since thanksgiving. I want to make the pie again for Christmas and I was wondering if I can thaw out the dough and use that or should I just remake the dough? Thank you!
Hey Michelle,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! You can definitely use the remaining dough. Happy Holidays! xTieghan
Hi! This looks AH-MAZE-ING! Can the recipe be made in advance and up to what point? Have back-to-back family dinners (his side and hers) and would rather not go through it all twice. TIA!
Hey Nancy,
You can make the entire pie ahead of time and serve at room temp, that will still be great! I hope you love the recipe, please let me know if you give it a try! xTieghan
Love this recipe! Made it three different times over the Thanksgiving holiday and each time it was a huge hit! Is this recipe in one of your cookbooks?
Hey Amy,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! This recipe is only on the blog:) xTieghan
Looks amazing, as usual! If I’m using a 9 inch pie pan should I reduce the oven time?
Hey Emma,
I would just keep an eye on it, you might just need to reduce by 5 or so minutes. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Just made and consumed – very good and super easy to make.
Hey Megan,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
Tried it with a cup of chopped pecans and it was really nice! Helped break up the sweetness a bit.
Hey Cindy,
Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xTieghan
I have it in the oven right now (actually, them…I doubled the recipe and made two). However, I’m stressing because I realize there’s no flour in it and I can tell the chocolate chunks have sunk to the bottom. Please tell me there won’t be a clumpy layer of chocolate on the bottom instead of a yummy gooey pie!
Hey Jill,
This whole pie is basically a chocolatey gooey inside:) I hope you love the recipe! xTieghan
Could you make the filling a few days in advance then pour it in right before you cook it? Also, can you eat it warm or does it need to cool so it doesn’t fall apart?
Hey Trisha,
Sure, I guess that would work, I would just allow the filling to come to room temp. You can eat this warm or at room temp. I hope you love the recipe, please let me know if you give it a try! xTieghan
One of two of your yummy dessert recipes we made for Thanksgiving. My mom likes pies so she made this one. It was delicious!
Hey Whitney,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
I am NOT a baker. As a matter of fact I forgot the egg yolk the first time I made this recipe! It was all the same delicious and easy! We had it as a trial befor thanksgiving, then at thanksgiving dinner and tonight just because we’re going to a friends house. Make this pie! I used store bought crust and skip the vanilla sugar part because again- I’m no baker.
Hi Stacey,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
this recipe was a HUUUGE hit at thanksgiving! Everyone loved it. I ended up baking it a little bit longer than instructed, but thats just based off my oven temp.
Hey Em,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
This was a huge hit at Thanksgiving!! I substituted a gluten free crust and used dark chocolate chips. Everyone loved it!
Hey Alicia,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! xTieghan
Hi, I’m really excited to try this pie for Christmas. Wondering if I can make ahead and re-heat the day of or do you recommend not doing that? Thank you!
Hey Megan,
If you want to make ahead, I would just serve at room temp. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
This pie is soooooooo delicious!!! Gooey and sweet, but not over the top! Everyone loved it at Thanksgiving!
Hi Amy,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan