Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it snugly into a 9-inch pie dish. Line the crust with parchment paper and fill with weights. Bake for 15 minutes, then remove weights and parchment, and bake for another 5 minutes until golden brown. Allow to cool.

In a medium saucepan, combine whole milk and heavy cream over medium heat. Add ground cinnamon and vanilla extract. Warm until steaming (5-7 minutes). If using cinnamon sticks, steep for 10 minutes and then remove.

In a large bowl, whisk together room-temperature eggs, granulated sugar, and salt until pale and smooth (2-3 minutes).

Carefully pour the warm milk mixture into the egg mixture in a slow stream while whisking. Strain the custard mixture through a fine mesh sieve into another bowl.

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

Remove from oven and cool at room temperature for 20-30 minutes. Refrigerate for at least 2 hours before serving.