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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.Â
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.
I have a maple allergy what would be a good substitute?
Hi Danielle,
You could use honey in place of the maple. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Really amazing! I made it using storebought Tenderflake pie crust. It took mine 60 minutes to cook at 350C in Canada (Ontario). The one change I made was that I only added in 1 cup of chocolate chips. I think it would’ve been too much with a 1/2 cup more. This pie is extremely rich, but everyone loved it! Thanks Tieghan!
Hey Kipper,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
This was a huge hit!! This week of holiday eating has been lovely thanks to several of your recipes. I randomly had a store bought graham cracker crust and decided to give it a whirl for this pie and it was excellent. Thanks for sharing all your delicious recipes. Happy New Year!
Hey Tracy,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
I think my pie dish is too deep. Do you recommend doubling the filling?
Hey Violet,
I would just follow the recipe as is:) I hope you love it! xTieghan
Very yummy!!! I continue to have what I believe is butter pooling to the center/top of the pie at the end of cooking. Should I cook longer or has this happened to you?
Hi Ashley,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Sorry this has never happened to me, was there anything you may have adjusted? Happy Holidays!? xT
I am wondering if it could be that the butter was not cooked enough when I added it to the mixture?? Either way it was devoured, just trying to perfect the look of the top!
Cooled**
I just read through the comments and found the answer 🙂
Airtight container overnight –
Again, so easy and sooo good!
Love to hear it!!
This pie is amazing! I made it at Thanksgiving, and it was such a hit, I’ve been asked to make it again for a family Christmas gathering.
Question….I need to make this the day before. Should I store it in the fridge overnight, or leave it out?
Hi Ginny,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! You can leave on the counter in an airtight container. Happy Holidays! xT
I think what people are bringing up is that it goes step 1 to 3 without 2 listed sooo they think there is a step missing 🙂 I am excited and nervous to try this haha
Hi Natasha,
Step 2 is not missing:) Let me know if you give it a try! xTieghan
So easy and sooooooo good!!!!
Hi Jennah,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
I made this for Thanksgiving this year and it was a smash hit! It’s my mom’s new favorite desert!! Thank you so much for this recipe!!!
Hi Kate,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
So excited to try this!! Do you think this could work with mini ramekins and possibly a graham cracker crust?
Hi Madeleine,
Sure, that could be a fun idea! Let me know if you give it a try! xTieghan
I gave it a try! The graham cracker crust was a great addition. I did 20 minutes at 350° when they started to brown, but I think I should have done longer / switched to lower heat. They were still a little liquidy but LOVED by all. I would try again this way, just adjust the cooking method. Merry Christmas!! P.S. I use your recipes allll the time and love them
Hi Madeleine,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Hi Tieghan!
I added almond extract to this pie and it tastes like a chocolate almond croissant. It’s delicious! I made the molten chocolate crackle pie for Christmas last week and it was so good, too! Made both pies with the homemade crust you suggested and it makes such a difference. Love these types of pies.
Thank you!
Hi Hilary,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
This sounds so delicious and easy. I am going to make it for Christmas. Can you tell me how far in advance can it be made. Thank you.
Hi Marie,
You could make a day in advance and keep in an airtight container on the counter. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi Tieghan,
I finally made the pie. It was delicious and so easy. Everyone loved it, and I will definitely make it again. I used 1 1/2 cups of chocolate chunks, and I think next time, I will only use 1 cup of chocolate. Thank you so much for the delicious recipes. I do not like to cook, but I love to bake, so I am looking forward to trying more of your dessert recipes. Take care.
Hi Marie,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
Do I need to chill the pie dough after I make it? And for how long?
Hey there,
Yes, that is instructed in step 2. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Tieghan,
Thanks for your reply! I don’t see a step 2 under “All Butter Pie Crust” recipe. Apologies if I missed something! Can I make the pie dough 1-2 days in advance and keep it refrigerated?
Yes, that will work well for you!
I’m making pie tonight to eat tomorrow. Should I refrigerate over night and bring to room temp tomorrow?
Hey Chris,
Nope, I would just keep covered on the counter. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Absolutely incredible. Made this tonight and everyone was obsessed. Letting it set for 20 min and then diving in was perfect! Will definitely make again!!
Hey Meghan,
Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Happy Holidays!? xx
The pie instructions are missing step #2.
The pie instructions are listed above:)
For the crust, it’s missing step 2??
Hi Kristina,
Nope, step 2 is listed above:) Please let me know if you have any other questions! xTieghan