Introduction

This Brown Sugar Maple Pecan Cookie Pie is a delightful twist on classic pecan pie, combining rich maple syrup, toasted pecans, and a buttery brown sugar filling that melts in your mouth. Topped with semi-sweet chocolate and a flaky crust, it’s perfect for cozy gatherings or a sweet finish to any meal.

A rustic brown pie with a thick, crumbly top crust in a round metal baking pan. One slice is removed, showing a dark, glossy, melted chocolate filling inside. Two dollops of white whipped cream rest partly on the pie's edge and partly in the pan. A gold fork with whipped cream on its tines lies inside the pan near the cut slice. The whole scene is on a white marbled surface with star anise and gold ribbon decorations around the pie. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Position a rack in the lower third of the oven and preheat to 350°F. Line a baking sheet with parchment paper.

Step 2: In a pot, combine pecans, maple syrup, and bourbon (if using). Simmer over medium heat for 5 minutes. Remove from heat, strain pecans from syrup, and place pecans on the prepared baking sheet. Set syrup aside for the pie.

Step 3: Toss pecans with 2 tablespoons brown sugar. Bake for 10 minutes until toasted. Remove, sprinkle lightly with flaky sea salt if desired, let cool, then chop lightly.

Step 4: Fit pie crust into an 8-inch pie plate. Brush edges with beaten egg and sprinkle with vanilla or coarse sugar. Lightly prick the bottom of the crust with a fork and freeze for 10 minutes.

Step 5: In a small saucepan over medium heat, cook butter until it browns and smells nutty, about 3 to 4 minutes. Remove from heat.

Step 6: Whisk together 1 cup brown sugar, 2 eggs, and 1 egg yolk until combined. Add 1/3 cup of the reserved maple syrup, heavy cream, browned butter, and vanilla extract. Whisk until smooth, then fold in toasted pecans and chocolate chips.

Step 7: Pour filling into the prepared pie crust. Bake for 55 to 60 minutes, until the pie is puffed and slightly wiggly in the center. The longer it bakes, the more set it will become.

Step 8: Remove from oven and let cool for 20 to 30 minutes. Serve warm, optionally with whipped cream.

Tips & Variations

Use bourbon for a subtle boozy depth, or omit for a family-friendly dessert.

Swap semi-sweet chocolate chips for dark or milk chocolate according to your taste.

For extra crunch, lightly toast pecans before coating with syrup.

Sprinkle flaky sea salt on top just before serving to enhance the sweetness.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie up to a day in advance. Store it covered in the refrigerator and bring it to room temperature or warm it gently before serving.

What can I use instead of bourbon?

If you prefer not to use bourbon, simply omit it from the recipe. You may substitute with a splash of vanilla extract or leave it out altogether without affecting the overall flavor too much.