1. Prepare the pie crust by mixing flour and salt, cutting in cold butter until crumbly, and adding ice water gradually until dough forms. Chill for 30 minutes.

2. Roll out and press into a 9-inch pie dish. Prick the bottom with a fork, blind bake at 375°F (190°C) for 15 minutes with pie weights, then remove weights and bake 5–7 more minutes until lightly golden. Let cool.

3. Warm the milk in a saucepan over medium heat until steaming.

4. In a separate bowl, whisk eggs, sugar, cornstarch, salt, and vanilla until smooth.

5. Slowly pour warm milk into the egg mixture while whisking constantly.

6. Return to the saucepan and cook over low heat, stirring constantly, until thickened (8–10 minutes).

7. Remove from heat and stir in butter and ground cinnamon.

8. Strain the custard through a fine mesh sieve to remove any lumps.

9. Pour into the cooled pie crust and smooth the surface.

10. Bake at 325°F (160°C) for 30–35 minutes until the edges are set and the center slightly jiggles.

11. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

12. Top with whipped cream and a dusting of cinnamon just before serving.