We recently had dinner at our friend Carole’s house, and for dessert she served a very good pecan pie — not overly sweet, terrific crust. All I could think about was taking my favorite recipe and making it so, so much better, by medicating it, of course.
The flavors are strong with this one, and making the weed taste go away was as easy as … well, pie.
The holidays are around the corner. Ganja food gifts will be on my list, both to give and hopefully to get. Keep checking back on The Cannabist’s recipe section — I will share my favorites. ‘Tis the season — almost.
I medicated the pie with cannabutter I made from the well-loved strain Purple Kush. I also stuffed whole, seeded peppers with chorizo and vegetables I had sautéed in this potent butter. I roasted them low and slow, topped with goat cheese. (Check out this stuffed peppers recipe, btw.) A pure indica, this cannabutter made for a totally chill time. Aches and pains drifted away, and I slept like a baby. I wet the bed. JK. Old joke. Enjoy!
Prepared pie crust for a single-crust pie
¾ stick unsalted butter, 1-2 ounces of it cannabutter, melted
1 cup packed light brown sugar
¾ cup light corn syrup
2 teaspoons pure vanilla extract
3 large eggs
2 cups pecan halves
Heat oven to 340.
1. Place the dough into a 9-inch pie plate. Crimp the edge and decorate with the tines of a fork. Using the same fork, poke holes in the bottom of the crust. Chill for 30 minutes.
2. In a medium bowl, whisk together the butter, brown sugar, corn syrup, vanilla and salt. Beat in the eggs and add the pecan halves. Sometimes I take the time to have the pecans all facing the same direction. (Those times I think I need to get a life!)
3. Bake until the filling is set, 50 minutes to 1 hour. Cool completely. Serve with whipped cream or ice cream.