1-Preheat the oven to 425°F (220°C). Roll the pie crust dough into an 11-inch circle and place it in a pie pan. Prick the bottom and sides with a fork, line with parchment paper, add pie weights, and bake for 15 minutes.

2-Reduce the oven temperature to 350°F (180°C), remove the weights, and bake for another 5 minutes. Let the crust cool completely before adding the filling.

3-In a medium saucepan, whisk together the sugar and cornstarch. Add the heavy cream and butter, then cook over medium heat while whisking constantly until the mixture boils.

4-Boil for exactly one minute, continuing to whisk, then remove from heat. Stir in the vanilla extract and a pinch of salt.

5-Pour the custard filling into the cooled crust and smooth the surface. Next, pour the melted butter over the custard, mix the cinnamon and sugar, and sprinkle it evenly on top.

6-Bake in the center of the oven for 20-25 minutes. Switch to broil for 1 minute to caramelize the sugar topping, watching closely to avoid burning. Let the pie cool to room temperature, then refrigerate for several hours before serving.