Roll out the pie dough and place it in a 9-inch pie pan. Crimp the edges as desired. Pre-bake the pie crust according to your recipe’s instructions, then set it aside to cool. (Your crust will bake again briefly later, so don't overdo it here.)*

In a medium saucepan, whisk together the granulated sugar, brown sugar, and cornstarch. Gradually whisk in the heavy cream and whole milk, ensuring there are no lumps.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble, about 7-10 minutes. Once thickened to a pudding-like consistency, remove from heat and stir in the butter and vanilla extract until smooth.

Pour the thickened filling into the pre-baked pie crust, smoothing the top. Optionally, sprinkle a light dusting of ground cinnamon or nutmeg on top for added flavor.

Bake for 12-15 minutes. The filling will not be fully set. Keep an eye on the pie during baking to prevent the crust from over-browning.

Let the pie cool to room temperature and then refrigerate at least 4 hours to let the filling set before slicing.