Ingredients

1 pie crust, store bought or homemade
1/4 cup cocoa powder
3/4 cup granulated sugar
1/4 cup all-purpose flour
4 tablespoons butter, unsalted and melted
1 teaspoon pure vanilla extract
3 large eggs
5 ounces evaporated milk
1/2 teaspoon salt

Serve with: whipped cream and chocolate shavings

Directions

Roll out your pie crust, and then place it into an air fryer-safe pie or tart pan. Set the pie crust into the air fryer and set the temperature to 320 degrees F, air fryer setting, cook for 5 to 8 minutes, until the pie crust is golden brown.

Place the butter in a microwave-safe bowl, melt it, and set it aside. Whisk together the sifted cocoa powder, white sugar, and flour in a medium-sized bowl.

Next, add the egg, the unsalted butter, evaporated milk, and vanilla, and stir together until all of the ingredients are thoroughly incorporated.

Pour the chocolate mixture into the pie crust. Only fill the crust about 2/3rds full. Be careful not to overfill.

Place in the air fryer for 15 to 20 minutes at 300 degrees F, air fryer setting.

Check the cake with a cake tester or toothpick. Check to see if the pie is set in the middle. It is done if the tester comes out clean and the pie is not jiggly in the middle. If there is still a lot of the mixture on the tester and there is still a lot of jiggle to the pie, continue baking at 5-minute increments until it’s done.

Remove and let it cool. Once it’s cooled, slice, serve and top with vanilla ice cream and grate chocolate on top.