Ingredients:
- 1 ready-to-use pie crust
- 4 tbsp cornstarch
- 3/4 cup white sugar
- 4 tbsp salted butter, melted
- 2 1/4 cups heavy cream
- 1 tbsp pure vanilla extract
For the Topping:
- 4 tbsp salted butter, melted
- 1/2 cup cinnamon sugar mix
Directions:
- Begin by preheating your oven to 325°F (163°C). Place the pie crust on a baking sheet and bake it for 10-12 minutes just to get it started. Then, remove it from the oven and set it aside.
- In a small mixing bowl, whisk together the cornstarch and granulated sugar until well combined.
- Take a medium-sized saucepan and set it over medium heat. Combine the cornstarch and sugar mixture, 4 tablespoons of melted butter, and the heavy cream in the saucepan. Bring the mixture to a boil, making sure to stir it constantly to prevent lumps from forming. Cook until the mixture thickens noticeably.
- Remove the saucepan from the heat and stir in the vanilla extract to infuse the cream mixture with flavor.
- Carefully pour the hot cream mixture into the partially baked pie crust, using a spatula to smooth out the top.
- Drizzle the top of the cream filling with the remaining melted butter, then generously sprinkle the cinnamon sugar over the butter to create a deliciously sweet topping.
- Place the pie back in the oven and bake for an additional 25 minutes. For a beautifully caramelized top, broil the pie for about 1 minute at the end of the baking time.
- Allow the pie to cool to room temperature on a cooling rack. Once cooled, refrigerate the pie for at least 1 hour to let it set properly.
- Serve chilled. This pie can be stored in the refrigerator, covered, until ready to enjoy.
Indulge in your freshly made pie and savor every bite!