Brandy Pecan Pie

Preheat oven to 325°F. Combine turbinado sugar and butter in a heatproof bowl. Combine maple syrup and honey in a small, heavy-bottomed saucepan over medium, and cook, swirling pan occasionally, until mixture registers 225°F on a candy thermometer, 4 to 5 minutes. Immediately pour maple syrup mixture over turbinado sugar and butter; stir until butter has completely melted. Whisk in cornmeal. Set aside to cool 10 minutes.

In a separate medium bowl, whisk together eggs, brandy, vanilla, and salt. Gradually pour cooled butter mixture into egg mixture, whisking constantly. Set aside.

Place blind-baked crust on a parchment paper–lined baking sheet. Stir together flour and turbinado sugar in a small bowl. Sprinkle bottom of crust evenly with flour mixture; spread toasted pecans evenly on top. Brush crimped edges lightly with beaten egg. Carefully pour filling over pecans. Press down any pecans that aren't submerged. Transfer baking sheet with pie to preheated oven; bake until puffed around edges and slightly jiggly in center, 40 to 50 minutes.

Remove pie from oven; transfer to a wire rack to let cool completely, 4 to 6 hours. Serve with whipped cream, if desired.