Preparation

• Preheat oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish. Line with parchment paper, add baking weights, and bake for 15 minutes.
• Remove weights and parchment, then bake an additional 5 minutes until the shell is lightly golden. Allow to cool slightly.
• In a saucepan, gently heat whole milk and heavy cream with ground cinnamon and vanilla over medium heat until steaming, without boiling. If using a cinnamon stick or vanilla bean, remove after steeping for 10 minutes.
• In a large mixing bowl, whisk the eggs, granulated sugar, and pinch of salt together until smooth and slightly pale in color.
• Gradually pour the warm milk mixture into the egg mixture, whisking constantly to avoid curdling. Strain through a fine-mesh sieve for a smooth texture.
• Reduce oven temperature to 325°F. Pour the prepared custard into the pre-baked pastry shell. Bake for 35 to 40 minutes, until edges are set but center remains slightly wobbly.
• Allow the pie to cool at room temperature, then refrigerate for a minimum of 2 hours before slicing and serving.