Preheat your oven to 375°F (190°C). Roll out your pie crust to fit a 9-inch pie dish, about ¼ inch thick. Press it gently into the dish and blind bake with parchment and weights for 15 minutes, then remove and bake for an additional 5 minutes. Allow to cool slightly.

Combine whole milk and heavy cream with ground cinnamon and pure vanilla extract in a saucepan. Heat over medium until steaming, without boiling. If using a cinnamon stick, steep for 10 minutes then remove.

In a mixing bowl, whisk together fresh eggs, granulated sugar, and a pinch of salt for 2-3 minutes until pale and slightly thickened.

Slowly pour warm cream mixture into the egg mixture while whisking continuously to temper the eggs. Strain through a fine-mesh sieve into a bowl.

Lower oven to 325°F (160°C). Pour custard into pie crust and bake for 35-40 minutes until edges are set but center jiggles.

Cool at room temperature for 30 minutes, then cover and refrigerate for at least 2 hours before serving.