Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish, ensuring there are no air pockets. Line with parchment paper and fill with pie weights. Blind-bake for 15 minutes, then remove weights and parchment. Bake for an additional 5 minutes until golden brown. Set aside to cool slightly.

In a medium saucepan, combine whole milk and heavy cream. Stir in the ground cinnamon and pure vanilla extract, heating over medium heat until it begins to steam, but do not let it boil. Remove from heat once steaming.

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

Carefully add the hot milk mixture to the egg mixture in a slow, steady stream while continuing to whisk. Strain through a fine mesh sieve into a clean bowl.

Gently pour the custard into your pre-baked pie crust. Lower the oven temperature to 325°F (160°C) and bake for 35-40 minutes, until the edges are set but the center jiggles slightly.

Remove the pie from the oven and let it cool at room temperature for about 30 minutes. Refrigerate for at least 2 hours.