Preheat oven to 375°F (190°C). Roll out the crust and place it in a 9-inch pie dish. Line with parchment and fill with baking weights or dried beans. Bake for 15 minutes.

Remove weights and parchment, then bake another 5 minutes until the crust is lightly golden. Cool slightly.

In a saucepan, heat the milk and cream with cinnamon and vanilla until steaming. Do not boil. If using a cinnamon stick or vanilla bean, steep for 10 minutes and remove them before moving on.

In a mixing bowl, whisk the eggs, sugar, and a pinch of salt until smooth and pale.

Slowly pour the hot milk mixture into the eggs while whisking constantly to temper the eggs. Strain the mix through a fine-mesh sieve into a clean bowl.

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

Cool the pie on a rack at room temperature for about an hour. Then refrigerate for at least 2 hours before slicing.