Air Fryer Sugar Cream Pie

Sugar Cream Pie relies on gentle heat to set its eggless flour-and-cream custard while achieving a lightly golden, caramelized top. Using an air fryer offers

Ingredients

For the Pie Shell

• 1 pie crust dough sheet (chilled, store-bought or homemade)
• 1 tbsp egg wash (1 egg beaten with 1 tbsp water, for brushing crust edges)

For the Cream Filling

• 1 cup granulated white sugar
• ½ cup light brown sugar (packed)
• ⅓ cup cornstarch (or ½ cup all-purpose flour)
• ½ tsp ground cinnamon (plus extra for dusting)
• ¼ tsp fine sea salt
• 2 cups heavy cream (or 1 cup heavy cream + 1 cup whole milk for a lighter texture)
• ½ cup unsalted butter (cut into ¼-inch cubes)
• 1½ tsp pure vanilla extract
• ⅛ tsp freshly grated nutmeg (for topping)

Cooking Intensities & Temperature Stages

• High Intensity (375°F / 190°C): Used during the initial blind-bake of the crust shell to set the structure and crisp the bottom quickly.
• Medium Intensity (330°F / 165°C): Cooks the thick custard filling in the air fryer, ensuring heat penetrates to the center while browning the surface.
• Low / Gentle Intensity (300°F / 150°C): Finishes the pie without scorching the sugar top, allowing the cornstarch matrix to firm up smoothly.

Instructions

Step 1: Prep and Par-Bake the Crust (High Intensity)

1. Roll out your pie dough to fit your 7-inch or 8-inch air-fryer-safe pie pan. Press gently along the bottom and side seams.
2. Trim excess dough and crimp or flute the edges decoratively. Prick the bottom surface multiple times with a fork (docking) to stop air bubbles.
3. Place a small piece of parchment paper over the dough and fill with pie weights or dried beans.
4. Set the air fryer to 375°F (190°C) and preheat for 2 minutes.
5. Place the pie pan inside the basket and bake for 8 to 10 minutes .
6. Remove the parchment and weights, brush the edges with egg wash, and air fry for an additional 2 to 3 minutes until the bottom is pale gold. Remove and cool on a rack.

Step 2: Prepare the Stovetop Custard Base

1. In a heavy-bottomed saucepan, whisk together the granulated sugar, light brown sugar, cornstarch, ground cinnamon, and sea salt until fully blended.
2. Pour in the heavy cream slowly while whisking continuously to ensure no cornstarch lumps remain.
3. Place the saucepan over medium heat. Whisk constantly, taking care to scrape the bottom corners of the pan.
4. Bring the mixture to a slow, bubbling boil. Once it thickens into a rich, pudding-like consistency (approx. 5 to 7 minutes), remove it from the heat.
5. Whisk in the cubed unsalted butter and vanilla extract until the butter is completely melted and incorporated into a glossy, smooth custard.

Step 3: Air Fry the Assembled Pie (Medium to Low Intensity)

1. Carefully pour the hot cream custard into your par-baked pie shell, smoothing the top surface evenly with a spatula.
2. Sprinkle freshly grated nutmeg and a light pinch of ground cinnamon evenly across the surface.
3. Place the assembled pie into the air fryer basket.
4. Bake at 330°F (165°C) for 12 minutes .
5. Lower the air fryer temperature to 300°F (150°C) and continue cooking for 8 to 10 minutes . The pie edges should be set, while the center retains a slight wobble when gently shaken.

Step 4: Cooling, Setting, and Serving

1. Carefully remove the pie pan from the air fryer basket using oven mitts or heat-safe silicone tongs.
2. Place the pie on a wire cooling rack at room temperature for 1 hour . The filling will continue to set as it cools.
3. Transfer the pie to the refrigerator and chill uncovered for at least 2 to 3 hours (overnight is ideal) to allow the custard to slice cleanly.
4. Slice with a warm, sharp knife and serve chilled or slightly cold.

Nutrition

Calories: 385 kcal — · Protein: 3.2 g 6% · Fat: 24 g 31% · Carbohydrates: 40 g 15% Dietary · Saturated Fat: 14 g 70% · Fiber: 0.8 g 3% · Sugar: 26 g — · Sodium: 185 mg 8%