• Pre-heat your oven to 425 degrees.
• Unroll your pie crust into a 9 inch pie plate. Prick the pie crust all over with a fork to prevent the crust from bubbling up when you pre-bake it.
• Bake the pie crust in the pre-heated oven for 12-13 minutes or until the edges just start to look golden. Remove from the oven and set aside.
• Melt the 4 tablespoons of butter in a sauce pan over medium heat.
• Add in the sugar and cornstarch and whisk together with the butter.
• Pour in the half and half and continue whisking. The mixture needs to be whisked the entire time or it will scorch on the bottom.
• The liquid will start to thicken and begin to boil. Let the mixture boil for 1 whole minute while you continue to stir then remove the pot from the heat.
• Add in the vanilla extract and whisk until completely incorporated then pour the filling into the baked pie crust.

Topping

• Set your oven to broil.
• Melt 2 tablespoons of butter in the microwave and drizzle over the top of the pie. It doesn't need to be perfect as it will spread out in the oven.
• Mix together the sugar, cinnamon, and salt and sprinkle it over the melted butter.
• Place the pie in the oven and broil for just about 2 minutes. Keep a close eye on it so your crust doesn't burn! (I like to leave the oven door propped open so I can watch carefully.
• Let the topping bubble for about 30 seconds then remove the pie from the oven.
• Allow to cool to room temperature on the counter then refrigerate for at least 3 hours before serving.
• Serve the pie chilled with a side of creamy Tillamook Old Fashioned Vanilla Ice Cream for the perfect pairing!