I was looking for something to make for Thanksgiving and something like this came across my feed. I bourboned (should be a word) it up.
This pie is not for the faint of heart. It is full on indulgent and decadent. Layers and layers of decadences. Every once in a while, that is okay, I think.
Let’s start with: butter, brown sugar, maple syrup, heavy cream and chocolate. Pretty good start, no? Not enough? How about bourbon, bourbon barrel aged maple syrup, bourbon smoked sugar and salt. Don’t forget it’s dark chocolate.
Wrap it up with the pre-made pie crust. I chose a crust made by my favorite ginger snap company, MI-DEL. I didn’t even know they made pie crusts.
Over the top? Probably. The consensus at the Thanksgiving dinner table was very positive but it’s not the type of thing you want two slices of. I originally planned on making a bourbon whipped cream. If this tells you anything, I think whipped cream would have helped dial back the richness of this pie. Over the top? Okay, yes! Pretty dang good? Yes!
Ingredients for Bourbon Brown Sugar Maple Cookie Pie
- 1 pre-made pie crust, not the deep ones
- 4 tbsp unsalted butter
- 1 tsp bourbon smoked sea salt + more for sprinkling
- 1 cup brown sugar
- 2 eggs + 1 egg yolk
- 1/3 cup bourbon barrel aged maple syrup
- 1 tbsp bourbon
- 1/3 cup heavy cream or half and half
- 2 tsp vanilla extract
- 1 1/2 cups dark chocolate chips
- Bourbon smoked sugar for sprinkling
How to make Bourbon Brown Sugar Maple Cookie Pie
- Add 4 tbsp butter to small sauce pan and heat over medium. Cook 2-3 minutes until it turns slightly brown. Allow to cool.
- Preheat the oven to 350F.
- Add salt, brown sugar, eggs and egg yolk to a mixing bowl. Whisk to combine. Add maple syrup, bourbon, vanilla and butter and whisk until smooth. Fold in chocolate chips.
- Pour the pie mixture into the pie pan. Bake for approximately 55 minutes. I added a sheet pan on the rack below, and the pie did bubble over a bit. Check that the edges are firm but the middle jiggles a bit. Bake a few more minutes if needed.
- Sprinkle with sea salt and sugar and allow to rest for 20 minutes.
- Enjoy!
one foodie 