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Brown Sugar Maple Pecan Cookie Pie is a holiday favorite. Made with browned butter, brown sugar, maple syrup, eggs, maple candied pecans, and chunks of rich chocolate. All baked together until puffed on top, yet gooey in the center. The crust is buttery, flaky, and sprinkled with sweet vanilla sugar. The pie has a crunchy, salty-sweet flavor of bourbon brown sugar and maple toasted pecans with swirls of melted chocolate. Delicious when served with a dollop of perfectly whipped, whipped cream. It’s the pie to add to this year’s Thanksgiving menu, but it can easily be served all season long!
The pie I’ve been waiting to share! I’ve had this planned in my head for weeks, the recipe tested, and I’ve now made it more times than I probably should have.
But goodness gracious, this pie is scrumptious!
I’ve shared before that my mom is the baker of the family, and my dad is the cook. Growing up, Mom would make all the desserts—no one bakes better than her! Two of her specialties were her cookie pie and her pecan pie. We’d have both of them on Thanksgiving, but she’d also make these pies year-round.
They were just too good not to!
Now that I do most of the baking, I love recreating her recipes. I shared a slight variation on her cookie pie a couple of years ago, and today, I smashed the two pies together to make this. My new favorite pie, well, it’s tied with my molten chocolate crackle pie!
These are the details
Ingredients
- pecans
- maple syrup
- bourbon (optional)
- brown sugar, my favorite is a dark organic brown sugar
- pie dough
- eggs
- sugar
- heavy cream
- vanilla extract
- chocolate chunks or chips
Specials Tools
Nothing crazy here, you just need a mixing bowl, skillet, and your favorite pie plate!
Step 1: the pecans
Ever since I made this pecan latte, I’ve been obsessed with soaking my pecans in maple syrup. The maple adds the most delicious flavor, and when you toast the pecans in the oven with brown sugar, wow, they’re even yummier!
In a small pot, mix the maple syrup and pecans. Simmer until the maple syrup is steamy, and you can really smell the sweetness in the air. Simmering the pecans in the maple infuses the maple with the pecan flavor.
Pull the syrup off the heat, use a fork to strain out the pecans, then add vanilla to the syrup.
Step 2: the pie crust
Start with the crust. I did make my own crust, but I will be the first person to 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!
Fit the crust into a pie plate, then sprinkle it with vanilla sugar (simply sugar mixed with vanilla beans). No pre-baking the crust for this pie, which I found kind of nice!
Step 3: the filling
This is easy, and you don’t even need a mixer. What you do need is brown butter, so start with that. Brown the butter on the stove until it smells nutty, then let it cool.
Meanwhile whisk the brown sugar, eggs, maple syrup (from the soaked pecans in step 1), and the cream. Then add in that brown butter and vanilla.
Whisk everything together and stir in the pecans and either chocolate chips or chunks. I prefer chunks, as they provide the pie with puddles of melted chocolate, but chips work great, too!
Bake and Enjoy!
Bake the pie for about an hour. It will be very poofed on top with a bit of wiggle in the center. As the pie cools, it will fall and set up. The longer you bake, however, the less gooey it will be. I think 55 minutes is the perfect time!
Wait a little bit to let it cool slightly, then cut and serve while still warm or at room temperature. Our favorite is warm with a big ole dollop of whipped cream!
But honestly, this pie is great, warm or cool, so serve it however you like.
As always, my suggestion would be to test the pie tonight in preparation for Thanksgiving Day!
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 Pecan 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 Pecan Cookie Pie
Servings: 8
Calories Per Serving: 661 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups raw pecans
- 1/2 cup maple syrup
- 1/4 cup bourbon (optional)
- 2 tablespoons brown sugar
- flaky sea salt
- 1 pie crust round
- 1 egg beaten for brushing
- vanilla sugar or coarse sugar, for sprinkling (optional)
- 4 tablespoons salted butter
- 1 cup brown sugar
- 2 large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips or chunks
Instructions
- 1. Position a rack in the lower third of the oven. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 2. In a pot, combine the pecans, maple syrup, and bourbon (if using). Simmer over medium heat for 5 minutes. Remove from the heat. Strain the pecans away from the syrup and place on the prepared baking sheet. Set the syrup aside to use in the pie.3. Toss the pecans with 2 tablespoons brown sugar. Bake for 10 minutes, until toasted. Remove from oven and sprinkle lightly with sea salt (if desired). Let cool, then lightly chop.4. 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 for 10 minutes.5. 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. 6. Whisk together 1 cup brown sugar, 2 eggs, and 1 egg yolk until well combined. Add the 1/3 cup of the reserved maple syrup mix and the cream. Whisk in the brown butter and vanilla until smooth. Fold in the pecans and chocolate. Pour the mixture into the crust.7. 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 for 20-30 minutes. Serve the pie warm and dolloped with whipped cream. Or serve at room temp. Both options are great!
Curious how far in advance can you make this recipe before serving?
Hi Julia,
You could make this a day or two before serving, anymore than that and I would freeze it. Please let me know if you have any other questions! xT
So good!
Thanks so much, Jill!
Hi Tieghan!
Can I make this ahead of time and stick it in the freezer? Can’t wait!!
Thanks
Cat
Hi Cat,
Totally, that will work nicely for you! I hope you love this recipe! xx
Hey! I’m confused – do you add a pie layer crust on top after you’ve assembled it and then bake?
Hi Anisha,
Nope, you are not adding a pie crust layer to the top. Please let me know if I can help in any other way! xx
Hello! I found this to be way too sweet! But I like the pie… Can I cut the brown sugar in half or will that mess with the consistency of the feeling?
Hi Macall,
Thanks for trying this recipe and sharing your feedback! So sorry, I have never reduced the brown sugar, but you could definitely give that a try! Let me know how it turns out! xx
My daughter made this for Thanksgiving and it was wonderful! I was curious if you think it would work to make as individual little pie bites by using a min-muffin pan… I have made pecan pie bites in one before, but that was a diffferent recipe. Wondering if you think this would work?? Appreciate you input and the pie was amazing!!
Hey Nancy,
So glad to hear this recipe was enjoyed! I’ve never tried them as mini pie bites, but I don’t see why that wouldn’t work for you! Let me know how they turn out! xx
Made this for Thanksgiving and it was a huge hit!! Looking to make it again soon but in a larger dish. Do you have a recommended ingredient adjustment to make this recipe in a 9 or 10 inch pie dish?
Thanks so much, Lauren!! What if you did the recipe and a half? That should work nicely!
Made it for Thanksgiving (with a store bought crust) and it was delicious, even better the next day!
Hi Pat,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad it turned out well for you! xx
Another amazing dish! This is by far my most favorite pie I’ve ever made! I used the King Arthur pie crust recipe and it was so delicious. And I love the whip cream on the side! This one must have been super fun to create! Happy December Tiegan 🌲❤️ I hope to meet you come to California!!
Hey Sarah,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad it turned out well for you! xx
I did not make it, my friend’s wife made it for thanksgiving and it was awesome!!! And she did add the bourbon! She sent me the recipe and I look forward to making it, I loved it so ❤️
Love to hear this, Freddy! So glad to hear this pie was a hit! Thanks for sharing your comment! xx
I made this for Thanksgiving. It was a hit with all the teens and seniors at our dinner! There is plenty of pecan and pumpkin pie left, but this pie plate is empty! Thank you for the great recipe!
Hey Christine,
Happy Weekend! Thanks so much for giving this recipe a try, I’m so glad it turned out nicely for you! xxT
So amazingly delicious! I made this for Thanksgiving and everyone was over the moon about it. I used a Trader Joe’s 72% Belgian chocolate bar and the flavor was unmatched.
Hi Natalie,
Fantastic! Love to hear you enjoyed this recipe, thanks for making it and your comment! Hope you had a great Thanksgiving! xx