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

In a medium saucepan, combine whole milk and heavy cream with ground cinnamon and vanilla extract. Heat until steaming, stirring occasionally. If using whole spices, let it steep for 10 minutes.

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

Gradually pour the hot milk into the egg mixture, whisking continuously. Strain through a fine-mesh sieve into another bowl.

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

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