Preheat the oven to 350 degrees F and place the pre-made pie crust in a 9 inch pie pan.

Crimp the edges of the pie crust and place it in the refrigerator while you prepare the filling.

Beat together the brown sugar and cream cheese in a large mixing bowl with a hand mixer, until the mixture is light and fluffy (3-4 minutes).

Add in the eggs, one at a time until all are combined.

On low speed, mix in the half and half, flour, cinnamon, vanilla extract and salt until the mixture is combined and smooth.

Pour the cinnamon filling into the pie crust.

Bake for 35-40 minutes until the edges are set.  The center will still be jiggly but it will continue to set as the pie cools.

Let the pie cool completely at room temperature.

Once cooled, cover the pie and chill for at least 2-4 hours.

When you are ready to serve, let the pie sit at room temperature for 1 hour.

Dust the top of the pie with the powdered sugar, slice and serve!