A delicious Sugar Cream Pie that you make yourself

Components:

1. Pie dough (homemade or from the store) for a single crust
   One cup of sugar
2. 1/4 cup cornstarch
3. two glasses of milk
4. half a cup of butter
5. One tsp vanilla essence
6. 1/4 tsp ground cinnamon

Guidelines:

• Start the air fryer at 375°F, or 190°C.
• On a surface dusted with flour, roll out the pie dough to a thickness of 1/8 inch. After transferring the dough to a pie plate, trim the borders so that they extend approximately 1/2 inch above the plate’s rim. Roughly chop the crust’s edges. To cool, place the pie crust in the refrigerator for thirty minutes.
• Press a second layer of aluminum foil lightly into the bottom and sides of the cold pie crust. To keep the foil-lined crust from inflating up during baking, stuff it full of pie weights, dried beans, or uncooked rice.
• After putting the pie crust in the air fryer basket, air fry it for 10 to 12 minutes at 375°F (190°C), or until the sides are starting to become a light golden color. Take out the weights and foil.
• Mix the cornstarch and sugar in a saucepan. Stir in the milk gradually until smooth. Over medium heat, bring the liquid to a boil while stirring continuously. Simmer and stir until bubbling and thickened, about 2 minutes.
• After taking the pot off of the burner, thoroughly mix in the butter and vanilla essence.
• Fill the air fryer basket with the partially baked pie crust and then pour the thickened sugar mixture inside. Overtop, scatter the ground cinnamon.
• Put the pie back in the air fryer and cook it for a further 12 to 15 minutes at 375°F (190°C), or until it is set and golden brown.
• Take the pie out of the air fryer and place it on a wire rack to cool. Before serving, chill the pie when it has cooled.