1 (9-inch) unbaked pie crust [RECIPE]
2 large eggs
1/3 cup granulated sugar
1/2 teaspoon salt
2 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Preheat oven to 425°F (220°C).
Scald milk over low fire until small bubbles form around the edge of the pan; the temperature should read 180°F to 190°F (85°C).
Beat eggs slightly in a large bowl. Mix in sugar and salt. Slowly stir in hot, scalded milk. Add vanilla extract. Strain the mixture into pie crust. Sprinkle the top with cinnamon.
Bake on the lower shelf of oven for 25 to 30 minutes, or until toothpick inserted in the center of the pie comes out clean. Alternatively, wiggle custard pie, if it's firm except for a small center part, remove from oven. The center will firm up as it cools.
Cool at least 15 minutes before cutting. Serve with whipped cream if desired.