Pre-bake the crust by rolling out your pie crust and fitting it into a 9-inch pie dish. Use weights to blind-bake at 375°F for 20 minutes.

In a saucepan, combine whole milk and heavy cream, then add ground cinnamon and vanilla extract. Heat over medium heat.

Whisk together eggs, sugar, and salt in a mixing bowl until pale.

Slowly pour warm cream mixture into egg mixture while whisking continuously.

Strain custard mixture through a sieve into the pre-baked crust.

Lower oven to 325°F and bake the pie for 35 to 40 minutes until edges are set.

Cool the pie at room temperature before refrigerating for at least 2 hours.