Air Fryer Sugar Cream Pie Recipe
This Air Fryer Sugar Cream Pie is a small-batch take on a classic American dessert, with a buttery crust and a rich, creamy filling. Bake it at 320°F (160°C), check the center temperature, and allow enough time for cooling and chilling so the filling sets properly. Finish with a light dusting of cinnamon or serve with a little whipped cream. It's a lovely option for anyone who wants a homemade, old-fashioned dessert without baking a full-size pie.
Ingredients
- 1 unbaked 6-inch pie crust
- ½ cup 100 g granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- ¾ cup 180 ml heavy cream
- 2 tablespoons 28 g unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon plus extra for dusting
- 1 small pinch of salt
Instructions
- Preheat: Preheat the air fryer to 320°F (160°C) for approximately 3 minutes if required by your appliance.
- Prepare the crust: Fit the unbaked 6-inch pie crust into an air-fryer-safe pie pan, trimming any excess pastry.
- Mix the dry ingredients: Whisk together the sugar, flour, cornstarch, cinnamon, and salt in a medium bowl.
- Add the cream: Slowly whisk in the heavy cream until the mixture is smooth.
- Add butter and vanilla: Stir in the melted butter and vanilla extract until evenly combined.
- Fill the crust: Pour the mixture into the prepared pie shell, leaving a little space below the top edge.
- Air fry: Cook at 320°F (160°C) for approximately 20–30 minutes. Begin checking at 20 minutes, as air fryer performance varies.
- Check doneness: Confirm that the center reaches approximately 170–175°F (77–79°C). The edges should be set, and the center should have only a slight wobble. If necessary, continue cooking in 3–5-minute increments.
- Cool: Remove the pie carefully and cool on a rack for 45–60 minutes.
- Chill: Refrigerate for at least 2–3 hours, until the filling is firm enough to slice.
- Serve: Dust lightly with cinnamon, slice with a sharp knife, and serve chilled.