Preheat your oven to 375°F (190°C). Roll out your pie crust and gently line a pie dish, ensuring it's snug against the edges. Place parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment, baking for an additional 5 minutes until the crust is golden brown. Let it cool while you prepare the custard filling.

In a medium saucepan, combine 1½ cups of whole milk and 1 cup of heavy cream, adding 1½ teaspoons of ground cinnamon and 2 teaspoons of pure vanilla extract. Heat the mixture over medium heat, stirring frequently until it is steaming but not boiling, about 5-7 minutes.

In a large mixing bowl, crack 4 large eggs and add ¾ cup of granulated sugar along with a pinch of salt. Whisk together vigorously until the mixture is smooth and lighter in color, about 2-3 minutes.

Gradually pour the hot milk and cream mixture into the egg and sugar blend, whisking continuously to temper the eggs and prevent curdling. Strain the mixture through a fine-mesh sieve into a clean bowl.

Lower the oven temperature to 325°F (160°C). Carefully pour the custard filling into the pre-baked crust, distributing it evenly. Bake for 35-40 minutes, watching for the edges to set while the center remains slightly jiggly.

Once baked, remove the pie from the oven and let it cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours.