Preheat the oven to 425°. Roll out the premade pie crust (many refrigerated brands require a 10-15 minute thawing on the counter). Transfer the dough to a 9-inch pie pan. Fold the crust edges under and flute to design.

Do not prick the crust, you do not want this custard to leak through the crust. Line the uncooked crust with foil. Fill with pie weights. If you do not have pie weights you can use dried beans or uncooked rice.

Bake until the edges are light golden brown, 8 minutes. Remove foil and weights; bake so the bottom now is also golden brown, 5 minutes longer. Remove from the oven and set aside to cool.

Reduce oven setting to 375°. While the pie crust cools, make the sugar cream custard filling.

In a medium-sized saucepan, add sugar & cornstarch. Whisk in the half & half (or 1 cup heavy cream & 1 cup whole milk) until smooth. Over medium-high heat, bring to a boil while whisking occasionally, to ensure it doesn't burn or clump. This should take about 6-8 minutes.

As soon as it starts to boil, reduce heat to low; cook and stir for 2 minutes. It should now have thickened and has a low simmer.

Remove from heat. Finally, add in the cubed butter and vanilla. Stir to melt and combine. Gently pour the filling into the prepared crust; sprinkle with cinnamon.

Bake for 15 minutes. If the edges start to darken too fast, add a skinny foil layer around the perimeter to cover the crust. Once the sugar cream custard filling is set with a bit of a giggle, it is ready. Remove from the oven.

Cool on a wire rack until the pie pan has cooled at it is safe to touch. Once it has cooled it needs to chill to set.

Transfer the pie to the refrigerator. It needs at least 4 hours to refrigerate.

Slice into 8 pieces and enjoy a taste of Indiana, the Hoosier State.

Store leftover pie in the refrigerator covered with plastic wrap. See above for how long to store and how to freeze sugar cream pie.