Preheat your oven to 325°F and place the pie crust onto a baking sheet.

Bake the pie crust for 10-12 minutes until it’s lightly golden. Set aside to cool.

In a small bowl, combine the cornstarch and sugar.

In a medium saucepan over medium heat, add the cornstarch mixture, melted butter, and heavy cream. Stir continuously until it reaches a boil and thickens.

Stir in the vanilla extract, mixing well.

Carefully pour the hot cream mixture into the prepared pie crust, smoothing the top with a spatula.

Drizzle melted butter over the filling and sprinkle with cinnamon sugar.

Bake for about 25 minutes or until set. Broil for approximately 1 minute for a beautiful top.

Allow the pie to cool to room temperature, then refrigerate for at least 1 hour to set completely.

Serve cold or store covered in the refrigerator.