Raiden Shogun: Sugar Pie

Hello, every birdie. Today we are going to make a recipe that I have made a bunch of times, but each time it is so different. Because I can experiment with the crust and have the inside taste good. But before we talk about the recipe, we have to talk about the character that inspired it. The Electro Archon (which is a god in the game) Raiden Shogun (rye-den sho-gun).

The Raiden Shogun goes by multiple different names. Some of her other names that she goes by are Makito, Ei, and others. To avoid spoilers for those who want to play this game, that is all I am going to say about it here.

Ei was one of the most accessible characters in this challenge for a funny reason. She says that her favorite food is any type of dessert because she can replace her teeth. This is funny because she is thousands of years old. Makes you wonder, how many times she and other Archons have replaced their teeth.

Okay, now that you understand the character, let’s make the Sugar Pie.

The crust for this pie was very very different. We were given these Bon-bon-like cookies. And they were good by themselves, but they were extremely messy. So my parents asked me if I could find a way to use them in a recipe.

I thought about it and came up with this sugar pie recipe. I basically used the principles of a graham cracker crust for this pie crust.

I crushed the cookies and melted a little bit of butter so that they could form in the pan.

For the pie itself you are going to need:

Milk
Sugar
Cornstarch
Vanilla
Salt
Butter
Cinnamon

The recipe and the measurements will be in the description down below. Feel free to check it out.

Preheat your oven to 400F. Put together your pie crust, whatever type you prefer. Bake it for about 10 minutes or until the cookies are not crumbly anymore. Don’t panic if it still looks mushy because of the butter. It will harden as you get it out. Don’t be like me and think you need to leave it in for a little bit longer. It will be hard to get out of the pan. And in the future, you will get a huge workout.

After your pie crust is out and cooling you can start on the filling.

Before putting a saucepan on the heat you are going to add your milk, sugar, cornstarch, vanilla, and salt, and you are going to whisk to combine. Until the cornstarch is dissolved. Trust me, you don’t want to heat this part up unless you want caramel.

Once it is all combined you are going to move to your saucepan and cook over medium to low heat for about 10 minutes, or until the mixture starts to bubble and thickens.

You want to whisk continuously throughout this process so that you don’t burn your filling. Nobody likes burnt vanilla pudding.

Add the butter to the filling until it has melted and allow the mixture to boil for another 1 minute or 2.

Add the filling to the pie crust.

Reduce your oven temp to 350F.

Place the baking sheet that has the pie pan in the oven for about 10 minutes or until the edge of the pie is gently bubbling.

Once it is done in the oven, carefully let it cool on a wire rack for about 1 hour. Then refrigerate it and let it completely cool.

There are so many ways that you make doctor this recipe and make it your own. Me, I knew that the crust was going to be sweet so I made sure to try and balance the sweetness. And I think it turned out really well.

Thankfully my baking audience is very understanding of me. They know that I want their honest opinions. And they will tell me if something is not good. They told me that this pie was really good and well-balanced. Not too sweet and not too bitter.