Preheat your oven to 375°F (190°C). Roll out your chosen pie crust and fit it into a 9-inch pie dish. Line the crust with parchment paper and add weights or dried beans to prevent bubbling. Bake for 15 minutes, then carefully remove the weights and parchment. Bake for another 5 minutes until the crust is golden and fragrant.

In a saucepan over medium heat, combine whole milk and heavy cream with ground cinnamon and pure vanilla extract. Warm the mixture until it begins to steam, but do not let it boil—this should take about 5 minutes. If using a cinnamon stick or vanilla bean, let it steep for 10 minutes, then remove for a smoother custard consistency.

In a mixing bowl, whisk together fresh eggs, granulated sugar, and a pinch of salt. Beat the mixture until it becomes pale and creamy, which usually takes about 3-4 minutes.

Gradually pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent curdling. For an ultra-smooth custard, strain the mixture through a fine-mesh sieve into another bowl.

Lower your oven temperature to 325°F (160°C). Pour the silky custard into the pre-baked pie crust, filling it just below the rim. Bake the Christmas Eve Cinnamon-Vanilla Custard Pie for 35–40 minutes, or until the edges are set and the center jiggles slightly.

Once baked, remove the pie from the oven and let it cool at room temperature for about 15-20 minutes. After it has cooled, cover it and refrigerate for at least 2 hours.