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: Molten Chocolate Crackle Pie 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!
