I love making desserts that feel cozy and a little nostalgic, and this Brown Sugar Maple Pecan Cookie Pie hits that note every time. The mash-up of buttery cookie dough, sticky maple-brown-sugar filling, and toasty pecans creates a dessert that’s equal parts pie and cookie — comforting, shareable, and impressive without being fussy. If you enjoy maple-forward treats you might also like my take on maple brown sugar glazed carrots, which lean on the same warm flavor profile.

Why Make This Recipe

Deep, cozy flavor: brown sugar and real maple syrup create a rich caramel-like sweetness that pairs beautifully with toasted pecans.
Crowd-pleaser: it slices like a pie but eats like a giant cookie — perfect for potlucks and holiday tables.
Simple pantry ingredients: uses staples (butter, brown sugar, flour, eggs, pecans, maple syrup) that are likely already on hand.
Make-ahead friendly: you can bake it a day ahead and it holds its texture well.
Personal insight: I love this for holiday baking because it’s festive without needing delicate piping or tempering techniques, and it pairs well with coffee or a scoop of vanilla ice cream. You might also enjoy a classic maple pecan pie if you want a more traditional pie texture.

Recipe Overview

Prep time: 20 minutes (plus 10 minutes to toast nuts)
Cook time: 30–35 minutes (par-bake crust 10 minutes, finish 20–25 minutes)
Total time: ~1 hour including cooling
Servings: 8 slices (9-inch pie plate)
Difficulty: Medium — straightforward baking with attention to doneness and cooling
Method: Make a cookie-dough crust, blind-bake briefly at 350°F, pour maple-pecan filling, then bake until set.

My Experience Making This Recipe

I tested this pie several times and adjusted sugar ratios to avoid an overly runny filling while keeping a soft cookie-like crust. Toasting the pecans and chilling the crust briefly before the final bake made the biggest difference in texture and flavor depth. I also discovered that letting it cool fully for at least 1 hour gives the cleanest slices.

How to Make Brown Sugar Maple Pecan Cookie Pie

Start by making a sturdy cookie dough: cream 1/2 cup (115 g) unsalted butter with 3/4 cup (150 g) packed light brown sugar until fluffy, add 1 large egg and 1 tsp vanilla, then fold in 1 1/4 cups (155 g) all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Press dough evenly into a greased 9-inch pie plate and chill 10 minutes. Par-bake the crust at 350°F (175°C) for 10 minutes to set the base.

For the filling, melt 1/2 cup (115 g) unsalted butter with 3/4 cup (150 g) packed brown sugar, then whisk in 1/2 cup (120 ml) pure maple syrup and 2 large eggs, one at a time, until smooth. Stir in 1/2 cup (120 ml) heavy cream and 1 tsp vanilla, then fold in 1 cup (100 g) toasted chopped pecans. Pour over the par-baked crust and bake 20–25 minutes at 350°F until the filling is set with a slight jiggle in the center. Cool at least 1 hour before slicing; serve warm or at room temperature.

Equipment notes: use a 9-inch pie plate or springform, an oven thermometer for accuracy, and a stand or handheld mixer for the cookie dough.

Expert Tips for Success

Toast pecans first: toast chopped pecans in a 350°F oven for 6–8 minutes to deepen flavor. Watch carefully; nuts burn quickly.
Par-bake the crust: blind-baking for 8–10 minutes prevents a soggy bottom once the wet filling goes in. Use parchment and pie weights or dried beans if you want a perfectly flat base.
Check doneness by jiggle: the center should have a slight wobble at 350°F; it will continue to set as it cools. Overbaking makes the texture dry and brittle.
Use real maple syrup: imitation syrups change flavor and can affect texture; grade A dark or amber works wonderfully here. For a twist on texture, try combining with dark chocolate chips as in my favorite pecan pie brownies.
Chill briefly before slicing: cool on a rack for 1 hour, then chill 30 minutes for clean, neat slices.

How to Serve Brown Sugar Maple Pecan Cookie Pie

Classic: serve warm with a scoop of vanilla ice cream and a drizzle of extra maple syrup.
Coffee break: pair with strong coffee or espresso for balance — the pie is sweet and benefits from bitterness.
Dessert board: slice small wedges and serve alongside spiced nuts, aged cheddar, and fresh pears for holiday grazing.
Presentation tip: sprinkle a few toasted pecan halves and a light dusting of flaky sea salt on top just before serving to highlight flavors.

Storage and Reheating Guide

Store cooled slices in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze whole or sliced portions wrapped tightly in plastic and then foil for up to 2 months. Reheat refrigerated slices in a 325°F (160°C) oven for 8–10 minutes or microwave a single slice 20–30 seconds; if frozen, thaw overnight in the fridge then reheat as above. To preserve crisp edges, reheat on a baking sheet rather than a covered dish.

Recipe Variations

Gluten-free: swap 1:1 gluten-free flour blend for the all-purpose flour and chill the dough longer to reduce spreading.
Dairy-free: use 1/2 cup coconut oil or vegan butter in place of butter and full-fat canned coconut milk for the cream; flavor will skew slightly coconutty.
Less-sweet option: reduce brown sugar in the filling to 1/2 cup and increase maple syrup to 2/3 cup to keep moisture but cut refined sugar.
Decadent twist: fold 1/2 cup dark chocolate chips into the filling for a maple-pecan-chocolate hybrid similar to my pecan pie cake with maple caramel concept.

Nutritional Highlights

Key benefits: pecans provide heart-healthy monounsaturated fats and vitamin E, while maple syrup supplies antioxidants relative to refined sugar.
Portion guidance: one 1/8 slice is rich and satisfying — treat it as an occasional dessert due to concentrated sugars and fats.
Allergens: contains tree nuts (pecans), eggs, dairy, and gluten (unless adapted). Clearly label for guests with allergies.

Troubleshooting Common Issues

Filling too runny after baking: likely underbaked — return to oven at 350°F for 5–10 minutes and watch for set edges and slight center jiggle. If still loose after cooling, chill to help firm it up.
Crust is soggy or undercooked: ensure you par-bake the crust 8–10 minutes before adding filling and use an oven thermometer to confirm accurate temperature.
Top burns while center is raw: lower oven rack and reduce temperature by 25°F; tent with foil if the top browns too fast.

Frequently Asked Questions

Q: Can I make this pie ahead for a party?
A: Yes — bake it a day ahead and store loosely covered at room temperature for up to 24 hours, or refrigerate for up to 4 days. Cold slices firm up nicely and can be served at room temp or gently reheated.

Q: Can I freeze leftovers and how do I thaw them?
A: Freeze wrapped slices up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours, then reheat in a 325°F oven for 8–12 minutes if you want it warm.

Q: How do I prevent the crust from cracking when I press cookie dough into the pan?
A: Chill the pressed dough 10–15 minutes before par-baking to relax gluten and stabilize fats, then handle gently with a flexible spatula. Patching small cracks with extra dough and pressing smooth before baking works well.

Q: Can I make mini versions in a tart pan or muffin tin?
A: Yes — use a 4-inch tart pan or lined muffin tin; reduce baking time to 12–18 minutes after filling. Keep an eye on them since smaller pans set faster and edges brown more quickly.

Conclusion

For an inspired original and more ideas, check out this version of Brown Sugar Maple Pecan Cookie Pie. – Half Baked Harvest for additional tips and presentation photos.

Ingredients

Instructions

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