Gather all your ingredients and tools. Preheat your oven to 375°F (190°C).

Roll out your chosen pie crust and place it in a 9-inch pie dish. Line with parchment paper and fill it with baking weights or dried beans to prevent puffing. Bake for 15 minutes.

Carefully remove the weights and the parchment, then return the crust to the oven for another 5 minutes until it is lightly golden. Cool slightly on a wire rack.

In a medium saucepan, combine the whole milk and heavy cream. Add the ground cinnamon or a cinnamon stick for steeping. Heat until steaming but do not boil.

In a large mixing bowl, whisk together eggs and granulated sugar until smooth and pale, about 2-3 minutes.

Slowly pour the hot milk mixture into the egg mixture while constantly whisking to temper the eggs.

Strain the custard mixture through a fine-mesh sieve for a smoother texture.

Lower the oven temperature to 325°F (160°C). Pour the custard into your pre-baked pie crust, gently filling to avoid bubbles.

Bake for 35-40 minutes, until the edges are set but the center jiggles slightly.

Allow the pie to cool at room temperature, then refrigerate for at least 2 hours or overnight.