Buttermilk Filling:

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4large eggs, at room temperature

⅓cup/67 grams granulated sugar

⅔cup/210 grams maple syrup

8tablespoons/113 grams unsalted butter, melted and cooled

⅓cup/78 grams buttermilk 

1tablespoon bourbon or vanilla extract

1teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt

¼cup/40 grams fine cornmeal

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Espresso Whipped Cream:

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1cup/240 grams heavy cream

2tablespoons powdered sugar

2teaspoons instant espresso 

¼teaspoon kosher salt (such as Diamond Crystal) or ⅛ teaspoon fine salt

Candied orange strips, cut into thin slivers, for garnishing (optional)

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1. Make the filing: In a large bowl, whisk together the eggs and granulated sugar until smooth. Add the syrup, butter, buttermilk, bourbon and salt and whisk until incorporated. Whisk in the cornmeal and immediately pour the mixture into the cooled crust.

2. Bake on the bottom rack at 350 degrees for 35 to 40 minutes, until the top is light golden brown and the edges are set but the center is still slightly jiggly. Cool completely at room temperature. You can store the untopped pie tightly wrapped at room temperature for up to a day.

3. Make the cream: Using a hand mixer and large bowl or stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar, instant espresso and salt until medium-stiff to stiff peaks form, 3 to 4 minutes. Spread the cream over the top of the cooled pie, decoratively spiral if desired, and top with candied orange peel. Or instead of spreading the cream on top, you can serve it alongside the pie. Serve immediately. The topped pie will keep refrigerated for up to 4 days.