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Brown Sugar Maple Pecan Cookie Pie Recipe

★★★★★

4.8 from 142 reviews
  • Author: Ethan
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Description

This Brown Sugar Maple Pecan Cookie Pie is a decadent dessert combining the rich flavors of toasted pecans, warm brown sugar, buttery maple syrup, and a hint of bourbon, all baked into a buttery pie crust with melty chocolate chunks. The pie offers a crispy toasted nut topping with a soft, gooey center, perfect for cozy gatherings or festive celebrations.

Ingredients

Scale

Nuts and Syrup

  • 1 1/2 cups raw pecans
  • 1/2 cup maple syrup
  • 1/4 cup bourbon (optional)
  • 2 tablespoons brown sugar
  • Flaky sea salt (to taste)

Pie Crust

  • 1 pie crust round (for 8-inch pie plate)
  • 1 egg (beaten for brushing crust edges)
  • Vanilla sugar or coarse sugar for sprinkling (optional)

Filling

  • 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. Preheat Oven and Prepare Parchment: Position a rack in the lower third of the oven and preheat to 350°F (175°C). Line a baking sheet with parchment paper to prepare for toasting pecans.
  2. Simmer Pecans in Syrup and Bourbon: In a pot over medium heat, combine pecans, maple syrup, and bourbon (if using). Simmer for 5 minutes to infuse flavors. Remove from heat and strain pecans away from syrup onto the prepared baking sheet. Reserve syrup for the filling.
  3. Toast Pecans: Toss the pecans with 2 tablespoons of brown sugar. Bake for 10 minutes until toasted and fragrant. Remove from oven, sprinkle lightly with flaky sea salt if desired, let cool, then lightly chop the pecans.
  4. Prepare Pie Crust: Fit the pie crust into an 8-inch pie plate. Brush the crust edges with the beaten egg and sprinkle with vanilla or coarse sugar. Lightly prick the bottom of the crust with a fork to prevent bubbling. Freeze the crust for 10 minutes to set.
  5. Brown the Butter: In a small saucepan over medium heat, cook the salted butter until it begins to brown and nutty aroma develops (about 3-4 minutes). Remove from heat and set aside to cool slightly.
  6. Make Filling Mixture: In a bowl, whisk together 1 cup brown sugar, 2 eggs, and 1 egg yolk until smooth and well combined. Add 1/3 cup of the reserved maple syrup mixture, heavy cream, browned butter, and vanilla extract. Whisk until fully incorporated. Gently fold in the toasted chopped pecans and chocolate chips or chunks.
  7. Assemble and Bake the Pie: Pour the filling mixture into the prepared crust. Bake for 55-60 minutes until the pie is puffed on top but still slightly wiggly in the center. Baking longer will set the pie more firmly.
  8. Cool and Serve: Remove the pie from the oven and let it cool for 20-30 minutes. Serve warm, optionally topped with whipped cream for an extra indulgent touch.

Notes

  • You can omit bourbon for a non-alcoholic version without sacrificing much flavor.
  • Freezing the crust before baking helps prevent shrinkage and sogginess.
  • Use parchment paper on the baking sheet for easy cleanup after toasting pecans.
  • The pie is best served warm but can be enjoyed at room temperature as well.
  • Store leftover pie covered in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brown sugar, maple syrup, pecan pie, cookie pie, bourbon, chocolate, toasted pecans, dessert, autumn, holiday pie

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Find it online: https://theethankitchen.com/brown-sugar-maple-pecan-cookie-pie-recipe/