Milk Pie

Heat the whole milk in a saucepan over medium heat until it steams, stirring occasionally to prevent scorching.

Combine the cornstarch, salt, and sugar in a bowl, whisking together until evenly distributed and free of lumps.

Slowly pour the hot milk into the cornstarch mixture while whisking constantly to prevent lumps from forming.

Return the mixture to the saucepan and cook over medium heat, stirring frequently, until it thickens and reaches a gentle boil.

Temper the beaten egg by slowly pouring a small amount of the hot milk mixture into it while whisking constantly, then add the tempered egg back to the saucepan.

Cook for an additional 2 minutes, stirring gently, until the custard is creamy and coats the back of a spoon.

Remove from heat and stir in the vanilla extract and almond extract until fully incorporated.

Pour the custard filling into the prepared pie shell, smoothing the surface with the back of a spoon.

Allow the pie to cool to room temperature, then sprinkle the cinnamon sugar evenly over the top for garnish.

Refrigerate the pie for at least 2 hours, or until completely chilled and set, before serving.