Preheat your oven to 375°F (190°C). Fit your pie crust into a 9-inch pie dish and line with parchment paper. Add weights and bake for 15 minutes, then remove weights, and bake for another 5 minutes until golden brown.

In a medium saucepan, combine whole milk, heavy cream, ground cinnamon, and vanilla extract. Heat until steaming, then remove from heat and take out cinnamon sticks.

In a large mixing bowl, whisk together the large eggs, granulated sugar, and a pinch of salt until pale. Slowly temper by adding warm milk mixture while whisking.

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

Allow the pie to cool on a wire rack to room temperature, then refrigerate for at least 2 hours.