Roll pie crust dough into an 11-inch circle. Place in a pie pan, pressing out any air pockets. Prick the bottom and sides of the pie crust with a fork. Line with parchment paper and fill the crust with pie weights or dried beans. Bake according to your pie crust recipe directions for a single-crust baked pie shell, then cool completely.
In a medium saucepan, whisk sugar and cornstarch together.
Add cream and butter to the pan and cook over medium heat, whisking continually. Bring the mixture to a boil and then cook one minute longer.
Remove from heat and whisk in the vanilla extract. Pour the cream mixture into the cooled pie crust and smooth using a spoon or spatula.
Pour the melted butter over the top of the pie. Combine 2 tablespoons of sugar with 1 teaspoon of grond cinnamon and sprinkle evenly over the top of the butter.
Place the pie on the top rack of your oven and broil for 1-2 minutes, until the sugar crystallizes and browns. Watch carefully so you don't burn your pie!
Remove from oven and cool to room temperature Store pie in the refrigerator.
Storage: Cover the pie tightly with plastic wrap and store in the refrigerator for up to 7 days.Tips:
Whisk the custard continuously, using care to scrape the bottom of the pan regularly, so that the mixture does not burn.
Place a pie shield over the crust before broiling. This step will keep your crust from burning.
Use a pie plate that is safe for broiling. I have never had a problem with a standard glass pie plate, but it is possible that the high heat could cause the glass to shatter.