Description
This Brown Sugar Maple Pecan Cookie Pie combines the rich, toasted flavor of pecans with the sweetness of maple syrup and brown sugar, all baked into a tender, buttery pie crust. Infused with bourbon and studded with semi-sweet chocolate chips, this dessert offers a delightful balance of textures and flavors, perfect for cozy gatherings or special occasions.
Ingredients
Scale
Pecan Mixture
- 1 1/2 cups raw pecans
- 1/2 cup maple syrup
- 1/4 cup bourbon (optional)
- 2 tablespoons brown sugar
- Flaky sea salt, for sprinkling (optional)
Pie Crust & Topping
- 1 pie crust round (for an 8-inch pie plate)
- 1 egg, beaten for brushing
- Vanilla sugar or coarse sugar, for sprinkling (optional)
Pie 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
- Preheat and Prepare Pecans: Position a rack in the lower third of the oven and preheat it to 350°F. Line a baking sheet with parchment paper.
- Simmer Pecans: In a pot, combine the pecans, maple syrup, and bourbon (if using). Simmer over medium heat for 5 minutes to infuse flavors and soften pecans. Remove from heat, then strain the pecans from the syrup, placing them on the prepared baking sheet. Set the syrup aside for later use in the pie filling.
- Toast Pecans: Toss the strained pecans with 2 tablespoons of brown sugar. Bake them for 10 minutes until toasted and fragrant. Remove from oven, sprinkle lightly with flaky sea salt if desired, and allow to cool. Once cooled, chop the pecans lightly to incorporate into the pie filling.
- Prepare Pie Crust: Fit the pie crust into an 8-inch pie plate. Brush the edges with beaten egg to help it brown and set. Sprinkle the edges with vanilla sugar or coarse sugar for added texture and sweetness. Prick the bottom of the dough lightly with a fork to prevent bubbling, then freeze the crust for 10 minutes to set the shape before baking.
- Bake Brown Butter: In a small saucepan over medium heat, melt the salted butter, cooking it until it turns golden brown and develops a nutty aroma, about 3-4 minutes. Remove from heat promptly to avoid burning.
- Make Pie Filling: In a mixing bowl, whisk together 1 cup brown sugar, 2 eggs, and 1 egg yolk until fully combined and smooth. Add 1/3 cup of the reserved maple syrup mixture along with the heavy cream, then whisk until smooth. Incorporate the browned butter and vanilla extract, mixing well. Fold in the toasted pecans and semi-sweet chocolate chips gently to distribute evenly.
- Assemble and Bake: Pour the filling into the prepared pie crust. Bake in the preheated oven for 55-60 minutes until the pie is puffed on top and set around the edges but still has a slight jiggle in the center. This ensures a creamy, fudgy texture. The longer baking time results in a firmer pie.
- Cool and Serve: Remove the pie from the oven and allow it to cool for 20-30 minutes to set further. Serve warm, optionally topped with whipped cream for an extra indulgent touch.
Notes
- For a boozy depth, include the bourbon as directed; omit for a non-alcoholic version.
- Freezing the crust before baking helps prevent shrinkage and sogginess.
- Use raw pecans for toasting to maximize flavor and texture.
- Store leftover pie covered at room temperature for up to 2 days or refrigerate up to 4 days.
- Allow the pie to cool fully before slicing for cleaner cuts.
- Substitute the pie crust with a homemade or store-bought crust based on preference.
- Sprinkling sea salt on toasted pecans enhances the sweet-savory flavor balance.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Brown Sugar Maple Pecan Cookie Pie, pecan pie, maple syrup dessert, chocolate chip pie, bourbon pecan pie, fall dessert recipe, toasted pecans pie, holiday pie
