Preheat the oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish and crimp the edges. To prevent bubbling, line the crust with parchment paper and fill with weights. Blind bake for 15 minutes, then remove the weights and bake for another 5 minutes.

In a medium saucepan, heat 2 cups whole milk and 1 cup heavy cream over medium heat. Add 1 tablespoon ground cinnamon and 1 tablespoon pure vanilla extract. Stir until steaming but not boiling. Consider steeping a cinnamon stick.

In a large mixing bowl, whisk together 4 large eggs, 3/4 cup granulated sugar, and a pinch of salt until pale and thickened.

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

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

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