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 to add to your menu…or maybe just the perfect Friday night dessert!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
All conversation literally halted with the first bite of this delicious bit of mouthwatering perfection. I literally start giggling when I know that I’ve made something really good, and this was no exception. Thanks, Tieghan. This was phenomenal!
Hey Nikki,
Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! xx
Super tasty! Do you need to refrigerate this?
Hey Tricia,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed! You can keep this in an airtight container on the counter.❄️ xx
I tried this tonight and the flavor is amazing! The only downfall is my chocolate separated from the batter, so I had a layer of chocolate on the bottom and the rest of the batter as a layer over top. Any ideas or suggestions? Thanks so much!
Hey Jess,
Thanks so much for making this recipe and sharing your feedback!! What kind of chocolate did you use? You might want to use a different brand next time, I like Chocolove. xx
I want to make this for the first time for our Friendsgiving this coming Saturday night. Can I make the filling ahead of time and leave in a container and assemble at the person’s house by just pouring the mix into the pie crust and baking then?
Hey Catherine,
Totally, that will work well for you! I hope this recipe turns out amazing, please let me know if you have any other questions! xT
So delicious and so easy to make! Was a big hit in my house!
Hey Sue,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
So scrumptious! First time making this and won’t be my last. I couldn’t find heavy cream so I used light cream and it worked out fairly well – I think my pie was a little undercooked so I had to pop it in longer than instructed. Otherwise, it was a success!
Hey Shay,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
Would I be able to substitute the heavy cream for something dairy free?
Hey Maggie,
Coconut cream should also work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Could this be made with peanut butter chips in place of chocolate chips?
Hey Melissa,
Sure, I don’t see why not! I hope this recipe turns out tasty for you, please let me know if you give it a try! xx
Looks so yummy! Have you ever made it with milk chocolate? I’m not a fan of semi sweet or dark chocolate. But I’m worried it will be too sweet if I do milk chocolate.
Sorry didn’t mean to only give 4 stars…I haven’t tried it yet 😂🤦🏼♀️
Thanks so much Krista!! Milk chocolate would be great, my family just prefers the dark chocolate:) I hope you love the recipe!! xT
PS: Can these be made ahead of time? I am doing Thanksgiving for the first time this year, and I was wondering if these can be kept in the fridge or in the freezer? Just wondering what you suggest.
Thank you!
Sure, you could make this ahead of time and freeze and then just thaw on Thanksgiving and heat on low to warm through!
Hello!
Besides setting this in the fridge, is there a way to get it to set more so it’s not too gooey? I would like to be able to cut actual slices instead of having the filling go all over the place. The solution I found last Thanksgiving was having it harden in the fridge which made the chocolate harden up just a bit too much when we tried to eat it. Any ideas? Thanks!
Hey Amy,
Thanks so much for making this recipe! It should be pretty gooey, but you could try baking it just a touch longer to see if that helps! Let me know! xT
Hello Tieghan,
Thanks for the recommendation. I am worried about cooking it too long! I have a problem with crust burning even if I cover it. Do you think adding an egg(s) or some cornstarch would help, maybe a couple of tsps? Or, would eggs alter the taste and such?
I’m really not sure since I haven’t tested that:) You could always just serve it at room temp!
Your how-to video says you put salt in the pie filling but I don’t see that in the recipe list (other than flaky sea salt on top). Should I have put salt into the filling?
Hey there,
You don’t need to add salt, if you want to add a pinch that works too! I hope you love the recipe! xT
I’ve made this a few times now as it is an absolute show-stopper. It is surprisingly easy to make, including the pastry, and as soon as people start eating it there is complete silence other than the odd moan of pleasure. It is so rich and decadent, but most people can’t stop themselves from having another slice. What a pie! This is my new go-to dessert for when guests come over. Thank you Teighan!
Hey Meredith,
Thank you so much for giving this recipe a try, so glad to hear you have been enjoying it! xTieghan
As a kid, I had these chocolate chip bars that were like no other and I have been trying so had to find a recipe to mimic them. I may have found it in this pie! This was warm and gooey. I used Ghirardelli 60% cacao chips, which were perfect! Still super sweet. I do agree with another baker, the chocolate overpowered the maple. I didn’t have enough left over to put in the whipped cream, so maybe that would have helped. Also, a store-bought crust worked great with this recipe. This is a keeper and will be making again.
Hey Katlyn,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
I made this for a birthday celebration and everyone loved it! I made it a day ahead and it was still soft and so yummy. Only thing I would change is to use a little less chocolate in it as it masked some of the maple flavor but overall a great recipe and soooo easy to make.
Hey Gloria,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx