Mix the sugar with the flour until completely blended. Add the salt and whipping cream.
Blend the half-and-half with the yolks and stir into the sugar mixture, then add the vanilla.
Just blend the mixture; do not beat it.
Pour into an unbaked pie shell, distribute the cold, chopped butter evenly on top of the pie filling and sprinkle cinnamon on the top.
Bake the pie until the filling is completely set when the pie is jiggled. Bake “until it bubbles through for 10 minutes.” In a convection oven that takes and hour and 15 minutes. In the home oven start checking the pie after an hour.