1-Getting Started: Preheat and Prepare the Crust: First, preheat the oven to 425°F (220°C). Roll the pie crust into an 11-inch circle, place it in a pie pan, prick the bottom with a fork, then line it with parchment paper and pie weights. Bake for 15 minutes to get a golden base.

2-Getting Started: Preheat and Prepare the Crust: Next, lower the oven temperature to 350°F (175°C). Remove the pie weights and parchment, and bake the crust for an additional 5 minutes. Let the crust cool completely before moving on, as this step ensures a crisp foundation for your filling.

3-Cooking the Filling: In a saucepan off heat, whisk together the cornstarch and sugar. Add the heavy cream and butter, then cook over medium heat while whisking constantly until the mixture boils. Continue cooking for one more minute to thicken it properly.

4-Cooking the Filling: Remove the saucepan from heat and stir in the vanilla extract and salt. This creates a smooth, creamy filling that’s the heart of the pie, with tips like using a pie shield to protect the crust edges during later steps.

5-Assembling and Baking: Pour the filling into the cooled pie crust and smooth the surface for an even look. Brush the melted butter over the filling, then sprinkle evenly with the cinnamon sugar mixture made from 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon.

6-Assembling and Baking: Bake at 350°F (175°C) for 20-25 minutes, then broil on high for 1 minute to caramelize the topping just watch carefully to avoid burning. Cool the pie to room temperature, then refrigerate for several hours before serving for firmer slices and better texture.