The perfect marijuana pecan pie recipe for the holidays

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Get ready for the festive season with a traditional treat that has a twist

Pecan pie is undoubtedly the dessert that spices up the American holidays. It is one of the most typical sweets on the pastry menu of the southern US, whose main ingredient is pecans. Hundreds of sweet creations are being created in the confectionery scene. Many of them arrive and awaken the fervor among the sweet-toothed, but die of success in a short time. Adding cannabis to the recipe simply gives it a special touch.

You will need the following:

1 Cheri’s medicated Pie Crust or 1 refrigerated pie crust dough
1/4 C cannabis-infused butter
1/4 C butter
1/4 C all-purpose flour
2 1/8 C dark brown sugar
1/2 t salt
6 T whole milk or half and half
3 large eggs
2 t distilled white vinegar
2 t vanilla extract
1 3/4 C chopped pecans

Once everything is ready, start preparing the crusts. If you are making a medicated pie base from scratch, follow the directions in that recipe to roll out the dough and make 10 single-base pies in canning jar lids (3½ inches in diameter).

If you opt to use store-bought pie crust dough, you will not need to roll it out, but the instructions for cutting and filling Mason jar lids are the same. Preheat the oven to 375F.

Melt the cannabis butter and butter together and let cool. * Note that if you are using a medicated pie crust, you may not want to medicate the filling, in which case, use 1/2 cup of regular butter. Mix the flour, brown sugar, and salt in a medium bowl. Beat in the eggs and milk or half and half and mix until smooth.

Whisk in vinegar, vanilla extract, and melted butter until evenly blended. Stir in the walnuts. Fill the ten prepared pie bases with the Canning Jar lid and bake for approximately 25-30 minutes or until the bases are golden brown and the filling is just set and slightly puffed.

The filling will continue to set after the pies are removed from the oven. Allow the tarts to cool completely before removing them from the Mason Jar “tart pans” by carefully pushing up from the bottom to remove the ring, then use a knife to slide the tart out of the metal disk and onto a plate. While this may seem complex, it is actually quite easy to do in practice.