Christmas Sugar Cream Pie

Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional, for a festive touch)
Topping:
- 1 tablespoon unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Pie Crust:
- Roll out the pie crust and fit it into a 9-inch pie pan.
- Crimp the edges if desired, and set aside.
Make the Filling:
- In a medium saucepan, whisk together the sugar and cornstarch.
- Gradually add in the milk and heavy cream, whisking until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble (about 5-7 minutes).
- Once thickened, remove from heat and stir in the butter pieces and vanilla extract until the butter is fully melted and incorporated.
- If you want a more festive touch, you can also stir in the 1/4 teaspoon of ground cinnamon.
Bake the Pie:
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
- If the crust edges brown too quickly, cover them with aluminum foil.
Prepare the Topping:
- While the pie is baking, mix the melted butter, sugar, and cinnamon for the topping.
- Once the pie is done baking, remove it from the oven and immediately brush the topping mixture over the hot pie.
Cool and Serve:
- Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to fully set.
- Serve chilled, garnished with a dusting of powdered sugar or a dollop of whipped cream if desired.

This Christmas Sugar Cream Pie is a rich, creamy dessert with a festive touch, perfect for the holiday season!