Preheat your oven to 375°F (190°C). Roll out your crust and fit it into a 9-inch pie dish. Blind bake for 15 minutes, then remove weights and bake for an additional 5 minutes until golden. Let cool.

In a medium saucepan, combine whole milk and heavy cream over medium heat. Stir in ground cinnamon and vanilla extract, warming until steaming but not boiling (about 5 minutes).

In a mixing bowl, crack in fresh eggs and add granulated sugar and a pinch of salt. Whisk until pale and slightly frothy (about 3 minutes).

Slowly pour the hot milk mixture into the egg and sugar mixture while whisking continuously to prevent scrambling. Strain through a fine-mesh sieve.

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

Remove from oven and cool at room temperature for about 30 minutes. Refrigerate for at least 2 hours before serving to allow flavors to meld.