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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!
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
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.
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.
This was so easy and so delicious! I hate baking and wasn’t quite sure what to expect but deep down I knew it would be delicious and it was. I will continue to make this over and over again. I almost whipped my cream into butter but thankfully I saved it.
Thanks so much, Zynnia! So glad to hear this recipe turned out well for you, I appreciate you making it! Happy Holidays! xx
Would have been great!! But I messed something up 🙁
I made my own pie crust from a different recipe. I did 1 1/2 cup all purpose flour, 1 stick of salted butter, 4 tbsp cold water, 2 tbsp sugar & a dash of salt.
I let it sit in the fridge for 2 hours and sat out 10-15 minutes before rolling out. It got thin once I rolled it out. It ripped a tad on the bottom.
I made my filling. Browned my butter then let it cool then mixed it with my eggs and yolk. Then added my brown sugar, vanilla, maple syrup and heavy cream then my chocolate chips. I believe they sunk to the bottom.
I baked for 55 minutes at 350! The center turned out like a gelatin rather than chocolate like. What happened??
Hi Aliyah,
Thanks for trying this recipe and sharing your feedback. Sorry to hear you had some issues. I really can’t say with the crust as it is a recipe I have never used. The pie itself is somewhat molten in the middle, but not gelatin. So sorry! xx
Do you typically store this in the fridge?
Hi Jen,
The fridge or the counter is just fine:) I hope you love this recipe! Have a great weekend! xx
Made this for Thanksgiving and it was such a hit! The pie is fairly easy to make and really has a delicious and rich chocolate flavor. As the recipe suggests, definitely warm up before serving and don’t skip the homemade vanilla maple whipped topping – very tasty. I used a 45% semi-sweet chocolate…Next time I think I’ll try a 60% chocolate.
Thanks for this keeper recipe!
Thanks so much, Cindy! I am so glad to hear this recipe was enjoyed and appreciate you making it! Have the best weekend! XxT
The taste was there and incredible! However, the crust burnt to a crisp and the middle of the pie was a weird texture/consistency and definitely did not look like your pictures! I am wondering what I did wrong…maybe not cooking the brown butter all the way? Covering the pie so the crust doesn’t burn?
Hi Alexandra,
Thanks so much for trying this pie and sharing your feedback! Sorry to hear you had some issues with the crust. Did you use the homemade recipe for the pie crust or store bought? What did the center of yours look like? xx
this pie was sooooo good. it tastes like an elevated chocolate chip cookie. like it was tea!! i accidentally let it set over night (because i fell asleep) but in my opinion i think that was for the better. i was worried the pie would be too rich or too sweet but it was perfect!
Thanks so much, Symone! I love to hear this recipe turned out well for you! Happy Holidays! xT
Trying to make this pie yet all the adds made it impossible.
Is this a pie that could be made earlier in the week before Thanksgiving and be frozen and thawed before serving, or would you recommend against it?
Hey Hannah,
Yes, that would be just fine for you to do! It’s great served at room temp or you can warm on low in the oven and cover with foil. I hope this helps! x
Outstanding! Your recipes never disappoint! Thank you for another incredible dish!
Hey Jessica,
Wonderful! So glad to hear that you enjoyed this recipe, thanks for making it! x
Can I sub milk for the cream in the filling?
Hi Elise,
I would use a whole milk, but that should be okay for you to do! I hope you love this recipe! xT
This is, hands-down, the absolute best pie I’ve ever made and had. Everyone that’s tried it has said the same. I’ve made 5 so far for thanksgiving, Christmas and NYE. Just amazing. You’re my favorite!
Hi Hannah! Thank you so much for giving this recipe a try! Hope you have an amazing New Year! 🙂 xT
Can you make this ahead of time
Yes, you definitely can! 🙂 xT
With making this a day ahead, would you need to refrigerate the pie or is it safe to sit out?
Hi Stacey! You can totally make this ahead and refrigerate it, and then I would maybe just warm in the oven right before serving! xT
Sorry, not sure if my question posted to the wrong question. If this is made ahead of time, it would need to be refrigerated right? Would it still turn out okay?
Would this be good with a graham cracker crust?
Hi Mary Grace,
I’ve never tried that, but it could be! I hope you love this recipe! xx
Probably the most incredible dessert I have ever made.
Also I wish there was a single serving mug recipe for this!
Wow that is such a compliment! Thank you soooo much! xT