Prepare the pie crust:

Preheat your oven to 375°F (190°C). If using store-bought crust, gently press it into a 9-inch pie plate and crimp the edges. Prick the bottom lightly with a fork. Bake the crust for about 10 minutes, just until it starts to set, but not browned. Remove from the oven and let cool while you prepare the filling.

Make the filling base:

In a medium saucepan, whisk together the sugar, cornstarch, and salt until no lumps remain. Slowly whisk in the heavy cream and milk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken, about 8–10 minutes. It should resemble a rich pudding at this stage.

Add flavor and butter:

Remove the pan from the heat and stir in the vanilla extract. Then, whisk in the butter cubes one at a time until they melt completely and the filling becomes silky and glossy.

Fill and bake the pie:

Pour the warm filling into the partially baked crust, smoothing the top with a spatula. Sprinkle a light dusting of cinnamon evenly over the top for that signature Wick’s look. Place the pie back in the oven and bake for 30–35 minutes, or until the filling looks set but still jiggles slightly in the center.

Cool and serve:

Remove the pie from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 2–3 hours before slicing so the filling firms up. Serve chilled or at room temperature with a dollop of whipped cream, if desired.