Preheat your oven to 375°F (190°C). Roll out your favorite pie crust and fit it into a 9-inch pie dish. Line the crust with parchment paper and fill it with pie weights. Bake for 15 minutes, then remove the weights and bake for another 5 minutes. Allow it to cool slightly.

In a saucepan, combine whole milk and heavy cream over medium heat, adding ground cinnamon and vanilla extract. Heat until steaming but avoid boiling. If using a cinnamon stick, remove it after steeping.

In a mixing bowl, crack the eggs and add granulated sugar and a pinch of salt. Whisk together until pale and frothy.

Gradually pour the hot milk mixture into the egg-sugar blend while whisking constantly. Strain the custard through a fine-mesh sieve into a clean bowl if desired.

Reduce oven temperature to 325°F (160°C). Carefully pour the custard mixture into the pre-baked pie crust. Bake for 35 to 40 minutes until the edges are set but the center jiggles slightly.

Allow the pie to cool at room temperature for about an hour, then refrigerate for at least 2 hours.