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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.
So excited to serve this tomorrow! Question about the whipped cream – is that okay to make a day ahead and keep refrigerated? Or will it be ruined/not fluffy by tomorrow? Thanks!
Hey Ali,
I like to make the whipped cream fresh right before serving:) I hope you love this recipe, please let me know if you give it a try! xx
Hi there !
I’m sorry if this is a silly question (or if it’s already been addressed elsewhere), but I’m wondering if I could substitute the heavy cream for whole cream ? I live in France and for whatever reason am just having a hard time finding heavy cream.
Thank you ! x
Reb
Hey Reb,
You bet, that will work just fine for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
Can i make this pie today and serve it on thanksgiving? What would be the best method if I do that?
Hi Sarah,
I made this pie last year on Thanksgiving (I keep coming back for the crust recipe lol). I put this pie in the oven right after the last dinner item came out, and the timing was pretty good. You’ll just have to decide if prepping this pie works with your food prep schedule.
Hi Sarah,
You bet, just serve at room temp or cover and warm on low. I hope you love this recipe, please let me know if you give it a try! xx
Made the crust ahead- check. Whipped cream ahead-check, Can I make the filling ahead? Perhaps just fold in choc before pour/bake. Baking and Serving at moms house- so no stand or hand mixer there. Please advise! Thanks
Hi Ashley,
Sure, that would be fine, but you are going to mix this batter by hand, do not use anything electric or you will over-mix. I hope you love the recipe! xx
Can I make the pie crust ahead of time and maybe freeze (?) until I make the rest of the pie on Thanksgiving Day? Please advise..
Hey Michelle,
Totally, that will work well for you! At this point, you could just keep it in the fridge until tomorrow:) I hope you love this recipe! xT
Hi! I’m wondering if the pie plate needs to be 8 inches or can it be 9? Does time or temp need to be adjusted if so? Thank you!
Hey Marlena,
A 9 inch pie dish will also work for you, just keep an eye on the pie towards the end you may just need to pull it a little early. I hope you love this recipe, please let me know if you give it a try! xx
Haven’t made it yet, and I haven’t ever made a pie, but I’m going to go for it with this one on Thursday, wish me luck, will report back! haha
Hey Jess,
Awesome, so glad you picked this one to try! I hope it’s a hit! Happy Thanksgiving! xT
Does the pie crust need to be blind baked?
Hi Taigan,
Nope, you can go ahead and follow the recipe as written:) Please let me know if you have any other questions! xT
Just made this pie – my first time EVER making a pie – and it is absolutely delicious!!! Will definitely be taking to my family Thanksgiving dinner this week!!
Hey Christie,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
I’ve been a fan for years! Love all your stuff. I tried this today and had some issues 😞 I followed the recipe exactly, but the pie just wouldn’t puff up and cook. I checked after 55 minutes, 60 minutes, and finally after 70 minutes I had to take it out because the crust was burning. The pie still ended up being a completely runny and unset. I think next time I will definitely cover my crust with foil but any tips on what I’m doing wrong for the actual pie?!
Hi Katie,
Thanks for giving the recipe a try and sharing your feedback, sorry to hear you had some issues. What kind of pie dish did you use? Is it possible the batter was over-mixed? Let me know how I can help! xx
What chocolate chunks do you suggest? And how can I keep the pie from getting gooey in the center? Excited to make this!!
Hey Savannah,
I like to use Chocolove bars! So sorry, I’m not sure what you mean about the center getting gooey…you should be good to follow this recipe as written:) Please let me know if you give it a try! xx
I made this recipe dairy and gluten free by making a gluten free crust and using vegan butter, dairy-free heavy whipping cream, and dairy free chocolate chips and it came out BEAUTIFULLY! It was a hit at our Friendsgiving! 10/10 recommend.
Hey Dana,
Happy Sunday!🌾🌽 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Heads up – in your video it says you add salt to the filling but it doesn’t show that on your ingredients list. Only flaky sea salt for on top.
Hi Madeline,
You can add a teaspoon of salt:) I hope you love this recipe, please let me know if I can help in any other way! xx
If you use a store bought (frozen) pie crust, do you need to freeze it again for 10 mins after brushing with egg and sprinkling salt?
Hey Yelda,
Nope, you can skip that step:) I hope this recipe turns out well for you, please let me know if you give it a try! xx
Hi! What’s the best way to make this if I wanted to make it before my Friendsgiving? Would it be to make the whole pie as is and then freeze it? Or make the pie and filling and then put it in the fridge for the day until it’s ready?
Thanks!!
Hey Jenna,
You can make the whole pie and keep it in the fridge and then just warm on low. I hope you love this recipe, please let me know if you give it a try! xT
Overall – this was a very delicious pie! Flavors were FIRE, but the consistency was pure goo. I’m gonna go ahead and assume this was human error since I’m not a big baker, and I’ve seen how Tiegan’s recipe looks on her Instagram (very different than how mine looked) – but I definitely recommend practicing once before trying to serve it at an event. I wasn’t able to serve it at my event because it kept falling apart – but that meant more for me to eat (with whipped cream and ice cream out of a bowl) at home later. So so delicious!
Hey Alex,
Thanks so much for giving this recipe a try, so glad to hear you enjoyed the flavors! Sorry to hear this was too gooey. Was there anything you may have adjusted? How long did you bake for? Please let me know how I can help! xx
Can I make this a couple days before Thanksgiving? If so, where should I store it till the day? Fridge, freezer, counter? Also, what temp do you then recommend to warm it before serving? Love all your recipes and can’t wait to try this one!
Hey Victoria,
Sure, I would keep covered in the fridge and then reheat on low, like 300F before serving just to warm through. I hope you love this recipe, please let me know if you give it a try! xT