Air Fryer Sugar Cream Pie: A Decadent and Easy Dessert

Roll out the dough: On a lightly floured surface, roll the dough into a 1/8-inch thick circle. Place it into a 6-inch pie pan or dish that fits your air fryer basket. Trim the crust to about 1/2 inch beyond the rim and flute the edges.
Chill the crust: Refrigerate the prepared crust for 30 minutes to keep it from shrinking during baking.
Step 2: Par-Bake the Crust
Line with foil: Line the unpricked pie crust with double-thick foil to prevent the edges from over-browning.
Add weights: Fill the foil with pie weights, dried beans, or uncooked rice to keep the crust from puffing up.
Bake the crust: Place the pie pan in the air fryer basket. Bake at 350°F (175°C) for 8-10 minutes, or until the edges are golden brown.
Remove foil and weights: After removing the foil and weights, continue baking for another 2-4 minutes to ensure the bottom is golden.
Cool: Let the crust cool on a wire rack. Then, reduce the air fryer temperature to 325°F (165°C).
Step 3: Prepare the Filling
Combine dry ingredients: In a large saucepan, whisk together the sugar and cornstarch.
Add milk: Gradually pour in the milk, stirring constantly to avoid lumps.
Cook the filling: Bring the mixture to a boil over medium heat while stirring. Once boiling, reduce the heat and continue stirring for about 2 minutes until the mixture thickens and becomes bubbly.
Finish the filling: Remove the saucepan from the heat and stir in the butter and vanilla extract until smooth.
Step 4: Bake the Pie in the Air Fryer
Pour the filling: Carefully pour the hot filling into the pre-baked crust.
Sprinkle with cinnamon: Lightly dust the top with ground cinnamon for added flavor and a beautiful finish.
Bake the pie: Place the pie back into the air fryer and bake at 325°F (165°C) for 10-15 minutes, or until the top is set and lightly browned.
Step 5: Cool and Serve