This Brown Sugar Maple Pecan Cookie Pie is a hybrid dessert that delivers the crisp edge of a cookie with the caramelized richness of a pecan pie. I first made it for a family holiday and kept getting asked for the recipe after every bite. If you enjoy warm maple flavors with toasted nuts, you might also like this slow-cooker maple brown sugar glazed carrots as a savory-sweet side.
Why Make This Recipe
- It combines two favorites — cookie texture and pecan pie filling — for a crowd-pleasing dessert that’s both familiar and elevated.
- The maple and brown sugar provide deep, toffee-like sweetness with less refined sugar bitterness than straight granulated sugar.
- It’s fast to assemble (mostly mixing and folding) and bakes in one dish, which saves cleanup on busy evenings.
- Pecan-forward desserts deliver heart-healthy monounsaturated fats and a satisfying crunch.
- I love this recipe because toasting the pecans fills the kitchen with a buttery aroma that signals something really good is coming.
Recipe Overview
Prep time: 20 minutes
Cook time: 28–35 minutes (plus cooling)
Total time: About 1 hour (includes cooling)
Servings: 8–10 slices
Difficulty: Easy–Medium — basic mixing and baking skills required
Method: Creaming and folding to make a cookie-like dough, pour-in maple-pecan filling, bake in a 9-inch pie dish.
My Experience Making This Recipe
I tested this pie several times, adjusting bake time and pecan-to-syrup ratio for a reliably gooey center and a crisp top. The biggest discovery was toasting the pecans separately — the difference in flavor and texture is dramatic. I also learned to underbake slightly so the middle stays moist after cooling.
How to Make Brown Sugar Maple Pecan Cookie Pie
Start by preheating the oven to 350°F (175°C) and toasting 1 to 1 1/4 cups chopped pecans for 8–10 minutes until fragrant. Cream together 1/2 cup (115 g) softened butter with 3/4 cup packed light brown sugar until fluffy, then beat in 1 large egg and 1 teaspoon vanilla. Fold in 1 cup all-purpose flour and a pinch of salt to create a thick cookie-dough-like batter, press half into a greased 9-inch pie pan to form a base, then sprinkle toasted pecans over it. Mix a pourable maple-pecan filling (about 1/2 cup pure maple syrup, 1/4 cup melted butter, 2 large eggs, and a tablespoon of flour) and pour it over the dough; top with the remaining dough as dollops or gently press for a patchwork top. Bake at 350°F (175°C) for 28–35 minutes until the top is golden and the filling is set but still slightly jiggles in the center. Cool at least 1 hour for best slicing.
If you like pecan-forward desserts, you may want to compare textures with these pecan pie brownies to pick your favorite presentation.
Expert Tips for Success
- Toast the pecans on a rimmed baking sheet at 350°F (175°C) for 8–10 minutes to deepen flavor; don’t skip this step. For even browning, give the pan a shake halfway through.
- Use light brown sugar (not dark) if you want a milder molasses note; dark brown gives a stronger toffee flavor. Measure brown sugar packed for consistent texture.
- If your crust/dough edges brown too quickly, tent with foil halfway through baking to prevent overbrowning while the center finishes.
- For an evenly set filling, bring all ingredients to room temperature before mixing — cold eggs or butter can cause uneven baking. Also, if you prefer a firmer filling, add 1 tablespoon cornstarch or flour to the maple-syrup mixture.
- For assembly ease, use an offset spatula and a 9-inch metal pie pan (metal promotes even browning); a silicone spatula works well for scraping the bowl.
(You can also consult this maple brown sugar glazed carrots) article for ideas on balancing maple sweetness across dishes.
How to Serve Brown Sugar Maple Pecan Cookie Pie
- Serve slightly warm with a scoop of vanilla ice cream and a drizzle of warmed maple syrup for contrast between hot and cold.
- For a party, cut into small wedges and garnish each with a single toasted pecan half and light dusting of powdered sugar.
- Pair slices with strong coffee or a nutty brown ale; the bitterness cuts the sweetness nicely.
- Offer whipped cream flavored with a teaspoon of maple syrup instead of plain cream for a theme-forward finish.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container or wrapped tightly in plastic wrap for up to 4 days. To freeze, wrap whole pie or individual slices tightly in plastic and then foil; store up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat slices in a 325°F (160°C) oven for 8–12 minutes to refresh the texture, or microwave single slices for 20–30 seconds on medium for quick serving (watch closely to avoid sogginess).
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend and reduce added liquid slightly if the dough feels sticky; baking times are similar.
- Dairy-free: Use coconut oil or vegan butter in place of butter and choose a plant-based egg replacer (1/4 cup applesauce or 1 flax egg = 1 egg) — expect a slightly different texture.
- Walnut or mixed nuts: Swap pecans for toasted walnuts or a blend of pecans and walnuts for a different flavor profile. For a candy-cane twist, add 1/2 teaspoon cinnamon to the dough.
- Maple-forward bar: Press all dough into the pan to create a bar; increase maple in the filling to 2/3 cup and top with coarse sea salt for a salt-sweet finish. For more pie and bar inspiration see this maple pecan pie variation.
Nutritional Highlights
- Pecans provide monounsaturated fats and vitamin E, contributing beneficial fats compared with many butter-only desserts.
- Real maple syrup contains small amounts of minerals and antioxidants, though it’s still a concentrated sugar — enjoy in moderation.
- Allergen note: contains tree nuts (pecans), eggs, dairy, and gluten (unless adapted). Serve smaller portions (1/10 of pie) if offering to groups with varied dietary needs.
Troubleshooting Common Issues
- Soggy bottom: Blind-bake the base for 8–10 minutes at 350°F (175°C) before assembling, or place the pie on the lower rack to promote crust browning.
- Filling too runny after cooling: Return to the oven for 5–10 minutes; if that fails, whisk a tablespoon of cornstarch with a little water and gently heat the sliced portion to thicken.
- Top browns too fast while center is underdone: Tent loosely with foil and continue baking at the same temperature until the center jiggles slightly but is not liquid.
Frequently Asked Questions
Q: Can I make this pie ahead of time?
A: Yes — bake it fully, cool completely, then wrap and refrigerate up to 4 days. Bring to room temperature for 30–60 minutes before serving, or rewarm briefly in a low oven (325°F/160°C) for 8–12 minutes.
Q: How do I get a gooey center without overbaking the edges?
A: Aim for the center to have a slight, slow jiggle when you remove it from the oven. The residual heat during the 1-hour cooling will finish setting the center without drying the edges.
Q: Can I use store-bought pie crust or cookie dough?
A: Yes — store-bought pie crust speeds prep and works well if blind-baked for a few minutes. Premade cookie dough can be used for the top/bottom layers but check baking time, as dough formulations vary.
Q: What if my pecans are too hard or taste raw?
A: Always toast pecans before using. Spread them in a single layer on a sheet and toast at 350°F (175°C) for 8–10 minutes, stirring once. This brings out oils and sweetness and softens them just enough for a pleasant bite.
Conclusion
If you want a tested, flavor-forward example to compare techniques or presentation, check out this external take on a similar concept at Brown Sugar Maple Pecan Cookie Pie – Half Baked Harvest.
Brown Sugar Maple Pecan Cookie Pie
- Total Time: 60 minutes
- Yield: 8-10 slices 1x
- Diet: Vegetarian
Description
A delicious hybrid dessert that combines the crisp edge of a cookie with the rich, caramelized filling of a pecan pie.
Ingredients
- 1 to 1 1/4 cups chopped pecans
- 1/2 cup (115 g) softened butter
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- Pinch of salt
- 1/2 cup pure maple syrup
- 1/4 cup melted butter
- 2 large eggs
- 1 tablespoon flour
Instructions
- Preheat the oven to 350°F (175°C) and toast pecans for 8–10 minutes until fragrant.
- Cream together softened butter and brown sugar until fluffy, then beat in egg and vanilla.
- Fold in flour and salt to create a thick batter, then press half into a greased 9-inch pie pan.
- Sprinkle toasted pecans over the batter.
- Mix maple syrup, melted butter, eggs, and flour in a bowl and pour over the dough.
- Top with remaining dough in dollops or by pressing it for a patchwork top.
- Bake for 28–35 minutes until the top is golden and the filling is set but jiggles slightly.
- Cool for at least 1 hour before slicing.
Notes
Serve slightly warm with vanilla ice cream and maple syrup for a delightful contrast. For a festive touch, garnish with toasted pecans and powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg