Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish. Line with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment, baking for an additional 5 minutes or until golden. Cool on a wire rack.

In a medium saucepan, combine whole milk, heavy cream, ground cinnamon, and pure vanilla extract. Heat over medium heat, stirring gently, until steaming but not boiling—about 5 minutes.

In a mixing bowl, crack fresh eggs and add granulated sugar and a pinch of salt. Whisk until pale and slightly thickened, about 2-3 minutes.

Slowly pour the hot milk and cream mixture into the egg and sugar mixture, whisking continuously. Strain the custard through a fine mesh strainer into a clean bowl.

Pour the custard into the pre-baked pie crust. Reduce the oven temperature to 325°F (160°C) and bake for 35-40 minutes, until the edges are set and the center jiggles.

Allow the pie to cool at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours before serving.