There’s something special about those rare moments when you combine a few humble ingredients and end up with a showstopper dessert. That’s exactly what happened when I decided to whip up a Brown Sugar Maple Pecan Cookie Pie after rummaging through my pantry. With the familiar scent of sweet maple and buttery pecans enveloping my kitchen, I couldn’t help but feel a wave of nostalgia wash over me.
This pie is not just a treat; it’s a crowd-pleaser that elegantly balances rich flavors with a delightful crunch. It’s perfect for special occasions or a cozy night in, offering a warm slice that pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Plus, it’s shockingly simple to make, so you can impress your guests without spending all day in the kitchen. Ready to dive in? Let’s bake the perfect Brown Sugar Maple Pecan Cookie Pie together!
Why love Brown Sugar Maple Pecan Cookie Pie?
Indulgence, this pie is a heavenly fusion of brown sugar and maple syrup, elevating pecans to superstar status.
Comforting, each slice is a warm, gooey delight that wraps you in a cozy hug.
Simplicity, with easy steps, you can create a stunning dessert that sparks joy in any setting.
Versatile, enjoy it warm with ice cream or at room temperature for any gathering!
Crowd-pleaser, everyone will be asking for seconds, so be ready to share this irresistible pie!
Brown Sugar Maple Pecan Cookie Pie Ingredients
• Get ready to create a delicious masterpiece!
For the Filling
- 1 1/2 cups raw pecans – these nutty wonders bring an irresistible crunch to the pie.
- 1/2 cup maple syrup – adds a rich, sweet flavor that beautifully complements the pecans.
- 1/4 cup bourbon – optional, but a splash brings depth to the overall taste.
- 2 tablespoons brown sugar – enhances the caramel notes of your pie.
- Flaky sea salt – a sprinkle brings out the sweet flavors even more.
For the Crust
- 1 pie crust round – you can use store-bought for convenience, or make your own for that homemade touch.
- 1 egg beaten for brushing – ensures a gorgeous golden finish on your crust.
- Vanilla sugar or coarse sugar, for sprinkling – optional, but it adds a delightful sweetness on top.
For the Filling Mixture
- 4 tablespoons salted butter – browning the butter adds a nutty flavor that’s simply divine.
- 1 cup brown sugar – this sweetener makes sure your pie is beautifully gooey.
- 2 large eggs, at room temperature – helps create a smooth, rich filling.
- 1 egg yolk, at room temperature – adds extra richness and stability to the filling.
- 1/3 cup heavy cream – contributes to a creamy texture that brings everything together.
- 2 teaspoons vanilla extract – for that warm, comforting aroma.
- 1 cup semi-sweet chocolate chips or chunks – an indulgent addition that melts into the filling for a delightful treat.
Get ready to bake this scrumptious Brown Sugar Maple Pecan Cookie Pie that everyone will love!
How to Make Brown Sugar Maple Pecan Cookie Pie
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Preheat the oven: Start by positioning a rack in the lower third of the oven and preheating it to 350°F. Line a baking sheet with parchment paper to avoid any sticky mess later.
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Simmer the pecans: In a pot, combine 1 1/2 cups raw pecans, 1/2 cup maple syrup, and 1/4 cup bourbon (if using). Simmer over medium heat for about 5 minutes. Once ready, remove from heat and strain the pecans, setting them aside while reserving the syrup.
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Toast the pecans: Toss the strained pecans with 2 tablespoons brown sugar, then spread them on the baking sheet. Bake for 10 minutes, until lightly toasted, and sprinkle with flaky sea salt if desired. Let them cool, then chop them lightly.
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Prepare the pie crust: Fit your pie crust into an 8-inch pie plate, brushing the edges with the beaten egg. Sprinkle with optional vanilla sugar or coarse sugar for added sweetness. Prick the bottom of the dough with a fork and freeze for 10 minutes to firm it up.
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Brown the butter: In a small saucepan over medium heat, add 4 tablespoons of salted butter. Cook until the butter turns golden brown, about 3-4 minutes. The nutty aroma means it’s done—remove it from heat!
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Mix the filling: In a bowl, whisk together 1 cup brown sugar, 2 large eggs, and 1 egg yolk until fully combined. Stir in 1/3 cup reserved maple syrup, 1/3 cup heavy cream, and the browned butter along with 2 teaspoons vanilla extract. Gently fold in the toasted pecans and 1 cup semi-sweet chocolate chips until well mixed. Pour this filling into the prepared crust.
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Bake the pie: Place the pie in the oven and bake for 55-60 minutes, until the top is puffed and the center still has a slight jiggle. For a more set filling, you can bake it longer. Let it cool for 20-30 minutes before serving, allowing the flavors to meld beautifully.
Optional: Serve warm with a scoop of vanilla ice cream for an extra treat!
Exact quantities are listed in the recipe card below.
Expert Tips for Brown Sugar Maple Pecan Cookie Pie
• Pecan Prepping: Always toast your pecans! This enhances their flavor and adds a delightful crunch to your Brown Sugar Maple Pecan Cookie Pie.
• Bourbon or Not: If you choose to add bourbon, ensure it’s quality. This enhances the complexity of flavors but is optional for the perfect taste.
• Brown Butter Magic: Watch closely while browning the butter; it can turn from perfect to burnt in seconds. This step adds a nutty flavor that makes a real difference!
• Egg Temperature: Using eggs at room temperature helps create a smoother filling that blends effortlessly, ensuring a lovely texture in your pie.
• Cooling Time: Don’t skip the cooling time! Allowing the pie to rest helps it set properly, preventing a runny center when served.
• Serving Suggestion: Pair your pie with whipped cream or vanilla ice cream to elevate this decadent dessert and enhance the rich flavors even more!
Make Ahead Options
These Brown Sugar Maple Pecan Cookie Pies are a fantastic choice for meal prep! You can prepare the filling up to 24 hours in advance by combining the strained pecans, brown sugar, eggs, maple syrup, heavy cream, and browned butter, then refrigerate it in an airtight container. Additionally, the pie crust can be assembled and frozen for up to 3 days before baking; just make sure to wrap it tightly to prevent freezer burn. When you’re ready to bake, simply pour the prepared filling into the crust and follow the baking instructions. This way, you’ll enjoy a homemade dessert with minimal effort, ready to impress your family or guests any night of the week!
Variations & Substitutions for Brown Sugar Maple Pecan Cookie Pie
Feel free to let your creativity shine by giving this pie your personal touch!
- Vegan: Swap eggs for flax eggs and use coconut cream instead of heavy cream for a delicious plant-based version.
- Nut-Free: Replace pecans with sunflower seeds or pumpkin seeds for a crunchy alternative that keeps the tasty essence.
- Gluten-Free: Use a gluten-free pie crust to ensure everyone can enjoy this delightful dessert without a worry!
- Spiced Up: Add a teaspoon of cinnamon or nutmeg for a warm, spiced aroma that elevates the flavor profile beautifully.
- Choco-Lover’s Delight: Incorporate dark chocolate chunks or a swirl of chocolate sauce on top for an irresistible chocolaty twist.
- Maple Love: Replace the maple syrup with honey for a different sweetness that complements the pecans uniquely.
- Bourbon-Free: For a more family-friendly version, omit the bourbon and replace it with a splash of vanilla extract for extra flavor.
- Fruity Twist: Toss in a handful of dried cranberries or cherries to the filling for a surprising burst of tartness amidst the sweetness!
With these fun variations, you’re sure to create a pie that speaks to your heart and taste buds!
How to Store and Freeze Brown Sugar Maple Pecan Cookie Pie
Fridge: Keep leftover Brown Sugar Maple Pecan Cookie Pie in an airtight container in the refrigerator for up to 3 days to maintain its freshness and flavor.
Freezer: Wrap individual slices tightly in plastic wrap and then in aluminum foil, storing them in the freezer for up to 2 months.
Reheating: To reheat, thaw overnight in the fridge, then warm slices in the oven at 350°F for about 10-15 minutes. Enjoy warm with a scoop of ice cream!
Room Temperature: If serving the pie on the same day, it can sit at room temperature for up to 4 hours before needing refrigeration.
What to Serve with Brown Sugar Maple Pecan Cookie Pie?
There’s something truly magical about crafting a full meal that complements the warmth and richness of this delightful dessert.
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Vanilla Ice Cream: A scoop of creamy ice cream adds a refreshing contrast to the sweet, nutty pie, enhancing every bite.
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Whipped Cream: Light and fluffy, freshly whipped cream offers a luxurious touch that blends beautifully with the pie’s spices and textures.
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Coffee: A steaming cup of coffee offsets the sweetness of the pie, making it the perfect end to a comforting meal.
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Pumpkin Spice Latte: Infuse your dessert experience with fall flavors—this warm beverage mirrors the cozy spices in the pie, creating a seasonal bliss.
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Salted Caramel Sauce: Drizzling this onto your slice elevates the dessert’s sweetness, while the saltiness enhances the pecans’ natural flavor.
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Berry Medley: Fresh berries add a burst of tartness, providing a refreshing palate cleanse and colorful contrast to the decadent pie.
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Chocolate Milkshake: This indulgent pairing works wonders if you’re aiming for a sweet treat, delightful for kids and adults alike.
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Pecan Pralines: If you want to double down on the nutty flavor, serving candied pecans brings an extra crunch and caramel goodness to the table.
Brown Sugar Maple Pecan Cookie Pie Recipe FAQs
How do I choose the best pecans for my pie?
Absolutely! Look for raw pecans with a nice, nutty aroma, free from any dark spots or blemishes. Fresh pecans should feel firm and crunch when you bite them, ensuring your pie is packed with flavor.
What’s the best way to store leftover Brown Sugar Maple Pecan Cookie Pie?
To keep your pie fresh, store it in an airtight container in the refrigerator for up to 3 days. This helps maintain its delicious flavor, and you’ll be able to enjoy it again without losing that rich taste!
Can I freeze my Brown Sugar Maple Pecan Cookie Pie, and how should I do it?
Yes indeed! To freeze, wrap the pie tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Individual slices can also be wrapped similarly and stored for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently in the oven at 350°F for about 10-15 minutes.
Why does my pie have a runny center?
Very often, a runny center can occur if the pie isn’t baked long enough. If you notice this happens, simply return it to the oven for an additional 5-10 minutes. Keep an eye on it, and remember, it’s best to let it cool for 20-30 minutes to allow it to set properly before slicing.
Are there any dietary considerations I should be aware of with this recipe?
Absolutely! If you’re cooking for someone with nut allergies, this pie may not be suitable because of the pecans. For a gluten-free option, use a gluten-free pie crust. Also, if you’re concerned about bourbon due to dietary preferences or sensitivities, you can simply leave it out without losing too much flavor, as the maple syrup will still offer plenty of sweetness.
How long can my pie sit out at room temperature?
Your Brown Sugar Maple Pecan Cookie Pie can be left at room temperature for up to 4 hours before it needs to be refrigerated. This means you can serve it at gatherings without worry during dessert time!
Decadent Brown Sugar Maple Pecan Cookie Pie Delight
Ingredients
Equipment
Method
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- In a pot, combine pecans, maple syrup, and bourbon. Simmer for 5 minutes, strain pecans and save syrup.
- Toss pecans with brown sugar, spread on the baking sheet, bake for 10 minutes, cool, and chop.
- Fit pie crust into a plate, brush edges with beaten egg, and sprinkle with optional sugar. Freeze for 10 minutes.
- Brown the butter in a saucepan over medium heat until golden. Remove from heat.
- In a bowl, whisk brown sugar, eggs, and yolk. Stir in reserved maple syrup, heavy cream, and browned butter. Fold in pecans and chocolate chips.
- Pour the filling into the crust and bake for 55-60 minutes until the top is puffed but the center jiggles slightly. Cool for 20-30 minutes before serving.