Preheat your oven to 375°F (190°C). Roll out the pie crust to fit a 9-inch pie dish and line it with parchment paper, filling with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden. Cool slightly.

In a medium saucepan, combine whole milk, heavy cream, ground cinnamon, and vanilla extract. Heat over medium until steaming but not boiling. Steep a cinnamon stick for extra flavor if desired.

In a mixing bowl, whisk together fresh, room-temperature eggs, granulated sugar, and a pinch of salt until pale and smooth (about 2-3 minutes).

Gradually pour the hot milk mixture into the egg mixture while whisking continuously. Strain through a fine sieve for a smooth custard.

Lower oven temperature to 325°F (160°C) and pour the custard filling into the pre-baked crust. Bake for 35-40 minutes until edges are set and center jiggles slightly.

Let the pie cool at room temperature for about an hour, then refrigerate for at least 2 hours before serving.