Preheat the oven to 375ºF.
Roll the pie crust slightly so it is just large than the pie pan. Press the crust into a 9” pie pan and pinch the edges to make a crimped design all the way around.
1 9" frozen pie crust, thawed
Line the pie crust with a piece of foil and fill it with pie weights. Par bake the crust for 10 minutes.
Remove the crust from the oven and remove the pie weights. Set the crust aside to cool.
Add the white sugar, salt, half and half, and heavy cream to a medium sized pot. Bring the mix to a boil, stirring occasionally.
3/4 cup sugar, 1/4 teaspoon salt, 2 cups half and half, 1/2 cup heavy cream
In a separate small bowl, whisk together the brown sugar and cornstarch.
1/4 cup brown sugar, 1/4 cup cornstarch
Slowly pour the hot cream mix into the brown sugar mix, whisking constantly.
Pour the mix back into the pot and whisk in the butter. Return the pot to the stovetop and cook over medium low heat. Whisk constantly so the cream filling doesn’t burn on the bottom of the pot.
1/2 cup butter
Once the mixture has thickened, remove the pot from the heat and whisk in the vanilla extract.
2 teaspoons vanilla extract
Pour the filling into the par baked pie crust and shake the pan a little bit to make sure it is flat.
Mix the sugar and cinnamon together to make the pie topping. Sprinkle the mix over the top of the pie.
1 Tablespoon sugar, 1/4 teaspoon ground cinnamon
Bake the pie for 25 minutes. Let the pie cool completely then place in the fridge for at least an hour. Slice and serve cold.