Air Fryer Butterscotch Pie

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the butterscotch filling:

• 1 cup dark brown sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the topping:

• Whipped cream or meringue

Instructions:

Prepare the Crust:

1. Mix the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Stir until the mixture resembles wet sand.
2. Press the Crust: Press the mixture into the bottom of a 7-inch pie pan, creating an even layer. Make sure to press it firmly on the bottom and slightly up the sides.
3. Air Fry the Crust: Preheat your air fryer to 350°F (175°C). Place the pie pan in the air fryer and cook for 5-7 minutes until the crust is lightly golden. Remove and let it cool.

Prepare the Butterscotch Filling:

4. Make the Butterscotch: In a medium saucepan, combine brown sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
5. Cook the Filling: Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble (about 5-7 minutes).
6. Temper the Eggs: In a small bowl, whisk the egg yolks. Slowly add a small amount of the hot butterscotch mixture to the yolks while whisking to temper them. Then, pour the tempered yolks back into the saucepan.
7. Finish the Filling: Cook for an additional 2-3 minutes until the mixture is thick and creamy. Remove from heat and stir in the butter and vanilla extract.

Assemble and Cook:

8. Fill the Crust: Pour the butterscotch filling into the prepared crust, spreading it out evenly.
9. Air Fry the Pie: Place the pie back in the air fryer at 325°F (165°C) and cook for 10-12 minutes until the filling is set.
10. Cool and Serve: Allow the pie to cool completely, then refrigerate for at least 2 hours before serving. Top with whipped cream or meringue if desired.