If your pie crust is not pre-baked, roll out your dough and press it into a 9-inch pie pan. Blind bake the crust at 325°F for 10-12 minutes until it is lightly golden, then set aside to cool.

In a medium saucepan, whisk together the cornstarch and sugar. Add 4 tablespoons of melted butter and the heavy cream.

Cook over medium heat, stirring constantly, until the mixture thickens into a creamy consistency, about 10-15 minutes. Stir in the vanilla extract.

Pour the warm filling into the prepared pie crust. Drizzle the remaining 2 tablespoons of melted butter over the top and sprinkle with cinnamon sugar.

Bake at 325°F for about 25 minutes to help set the filling. Then, broil for about 30-90 seconds until the sugar crystallizes and browns.

Let the pie cool to room temperature, then refrigerate for at least one hour before serving.