Preheat your oven to 375°F (190°C). Roll out your pie crust into a 9-inch pie pan and trim excess. Line with parchment paper and fill with weights. Bake for 15 minutes, then remove weights and parchment, baking for another 5 minutes until golden brown.

In a medium saucepan, combine whole milk, heavy cream, cinnamon, and vanilla extract. Heat gently until steaming, avoiding boiling. Let a whole cinnamon stick steep for 10 minutes, then remove it.

In a large bowl, whisk the eggs, granulated sugar, and pinch of salt until pale and slightly thickened, being careful to avoid incorporating air.

Gradually add the hot milk mixture to the egg mixture while whisking to prevent curdling. Optionally strain the mixture into another bowl for a smooth filling.

Pour the custard into the pre-baked crust and bake at 325°F (160°C) for 35-40 minutes until edges set but center jiggles slightly.

Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.