Brown Sugar Maple Pecan Cookie Pie

A Thanksgiving favorite, this pie is baked until puffed on top, yet gooey in the center. The crust is buttery, flaky, and sprinkled with vanilla sugar. The pie has a crunchy, salty-sweet flavor of brown sugar and maple toasted pecans with swirls of melted chocolate.

By @halfbakedharvest

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 1.5 cups raw pecans
• 0.5 cup maple syrup
• 0.25 cup bourbon
• 2 tablespoons brown sugar
• 1 pinch flaky sea salt
• 1 piece pie crust round
• 1 piece egg
• 1 sprinkle vanilla sugar or coarse sugar
• 4 tablespoons salted butter
• 1 cup brown sugar
• 2 pieces large eggs
• 1 piece egg yolk
• 0.33 cup heavy cream
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips or chunks

Instructions

1. Preheat the oven to 375 degrees F. Spread the pecans out on a baking sheet. Toast them in the oven for 5-8 minutes, until fragrant.
2. In a bowl, combine the toasted pecans, maple syrup, bourbon (if using), brown sugar, and a pinch of flaky sea salt.
3. Roll out the pie crust and fit it into a 9-inch pie plate. Brush the crust with the beaten egg and sprinkle with vanilla sugar or coarse sugar, if using.
4. In a medium pot, melt the butter over medium heat. Once melted, remove from heat and add the brown sugar, stir until combined.
5. Stir in the eggs, one at a time, until combined. Stir in the egg yolk, heavy cream, and vanilla.
6. Stir in the chocolate chips or chunks.
7. Pour the filling over the pecan mixture and stir to combine. Then, pour the filling into the prepared pie crust.
8. Bake for 40-45 minutes, until the pie is set on top, but still a bit wobbly in the center. Let the pie cool before cutting.