Preheat your oven to 375°F (190°C). Roll out your chosen pie crust and fit it into a 9-inch pie dish. Place parchment paper over the crust and fill with pie weights or dried beans. Blind-bake for 15 minutes, then remove weights and parchment, and bake for 5 more minutes until golden brown.

In a saucepan over medium heat, combine whole milk, heavy cream, ground cinnamon, and vanilla extract. Warm the mixture until steaming, avoiding boiling. If using whole cinnamon sticks, steep them for extra flavor.

In a mixing bowl, crack the eggs and add granulated sugar and a pinch of salt. Whisk vigorously until well blended and smooth.

Slowly pour the hot milk and cream mixture into the egg and sugar mixture while continuously whisking to prevent cooking the eggs. Strain through a fine sieve into another bowl.

Reduce your oven temperature to 325°F (160°C). Pour the custard mixture into the pre-baked pie crust, filling nearly to the top. Bake for 35–40 minutes until the edges set and the center jiggles slightly.

Remove the pie from the oven and let it cool at room temperature for about 30 minutes. Then chill in the refrigerator for at least 2 hours before serving.