1. Roll out the pie crust into a 9-inch dish and crimp the edges. Line with parchment paper and fill with pie weights. Blind bake at 375°F (190°C) for 15 minutes, remove weights, then bake 5 more minutes until golden. Cool completely.

2. In a saucepan, gently warm the milk with vanilla extract or a split vanilla bean over medium-low heat until steaming. Do not boil.

3. In a large bowl, whisk eggs and granulated sugar until pale and smooth.

4. Gradually pour the warm milk into the egg mixture while whisking constantly to temper the eggs.

5. Strain the custard through a fine mesh sieve into a clean bowl.

6. Pour the strained custard into the cooled crust.

7. Bake at 325°F (163°C) for 35–40 minutes, until the edges are set and the center has a slight jiggle.

8. Cool on a wire rack completely, then chill in the refrigerator for at least 2 hours.

9. Before serving, dust with ground cinnamon and add whipped cream if desired.