Part 12 - Pie

Triple Chocolate S'Mores Pie

Ingredients
1 1/2 teaspoons vanilla extract
1 1/2 cups sweetened condensed milk
1 cup dark chocolate chips
1 cup white chocolate chips
1 cup milk chocolate chips
1/3 cup melted cannabutter
1/4 cup sugar
1 1/4 cups graham cracker crumbs
1 1/2 cups miniature marshmallows

Directions
Preheat oven to 375º F. Spray inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted cannabutter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Blind bake (to bake without any filling) for 6 to 8 minutes, set aside to cool.

For the filling, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Stir until chips are melted then pour into bottom of cooled crust. Set in refrigerator while preparing the second layer. Repeat the above process using the white chocolate chips, and again with the dark chocolate chips. Make sure to let set in refrigerator between each layer.

Preheat the broiler. Open a bag of miniature marshmallows. Remove pie from refrigerator and cover evenly with miniature marshmallows. Place under broiler for 1 to 2 minutes until marshmallows begin to brown. Refrigerate at least 1 hour before serving.

Keef Lime Pie

Ingredients
1/4 cup water
1 package unflavored gelatin
1 cup sugar
1/2 teaspoon salt
4 large eggs
1/2 cup lime juice
3 teaspoons lime zest
1 cup whipping cream
1/2 cup pistachio nuts
1/4 cup cannabutter
1 cup whole wheat pastry flour
1 large egg yolk
1 pinch salt
1/4 cup raw sugar

Directions
Combine water and gelatin. Allow to soften for 5 minutes. Mix in salt, egg yolks, juice of lime, and half the sugar. Stir constantly over medium heat, just until boiling. Remove pan from heat, stir in 2 teaspoons of lime zest. Pour the mixture into a bowl and chill until slightly jelled. Gradually add the remaining sugar to the cream, and whip until stiff peaks form. Fold into the chilled, somewhat jelled mixture. Fill the pastry crust and chill the pie until the filling has set. Spread more sweetened whipped cream over the pie, place slices of fresh lime around the edge, and sprinkle the center with the pistachios and remaining lime zest.

Pastry crust: Blend the cannabutter with the flour until you have a grainy mixture. Blend the egg, yolks, salt, and sugar together, and beat into the flour-butter mixture. Cover and refrigerate for 2 hours. Work the dough into your pie pan with lightly buttered fingers. Poke holes in the bottom and sides with a fork, to let steam out during cooking. Bake in a 400º F oven for 20 minutes.

Cannabis Pizza

Ingredients
1 oven-ready pizza
1 ounce cannabis
1 cup mozzarella cheese

Directions
Using a coffee grinder, grind the cannabis to a fine powder. Sprinkle cannabis evenly over pizza and cover with cheese. Follow the directions on the package of the pizza, but turn the temperature down by 25º F and cook a couple minutes more than recommended.

Pot Pie Crust

Ingredients
6 tablespoons cannabutter, chilled
2 tablespoons lard, chilled
1 cup all-purpose flour
1/2 teaspoons table salt
1/4 cup ice water

Directions
Place cannabutter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.

In the bolw of a food processor, combine flour and salt by pulsing 3 to 4 times. Add the cannabutter and pulse 5 to 6 times until the texure looks mealy. Add the lard and pulse another 3 to 4 times. Remove the lid of the food processor and splash some ice water on the surface of the mixture. Replace the lid and pulse 5 more times. Add some more water and pulse again until the mixture holds together when squeezed. Place the mixture in a large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

Preheat the oven to 425º F. Place 2 metal pie pans in the refrigerator to chill.

Remove the dough from the refrigerator. Cut along 2 sides of the plastic bag, open the bag to expose the dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open the plastic again and sprinkle the top of dough with flour. Remove pie pans from refrigerator and set first pan on top of the dough. Turn everything upside down and peel plastic from bottom of dough. Place the second pan upside down on top of the dough and flip again. Remove the first pan from atop dough. Trim the edges, if necessary, leaving an edge. Poke holes in the dough and place in the refrigerator for 15 minutes.

Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

Pot Pumpkin Pie

Ingredients
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 eeg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter, chilled
1 cup chopped walnuts

Directions
Before you begin, there's two ways to go about this recipe. If you have cannabutter, then by all means substitute that instead of regular butter, but you're probably going to need more than 2 tablespoons. If you don't have cannabutter, or you want a more potent pie, then do the following the night before you start making the pie.

In a saucepan over low heat, add the sweetened condensed milk and as much marijuana as you want. I would use between 7 and 14 grams, but you can put as much as you want. Make sure you grind the marijuana to a fine powder before you add it. Cover and cook for 30 to 60 minutes, stirring often. Let cool to room temperature. Store in refrigerator overnight.

Preheat oven to 425º F. Strain the marijuana from the condensed milk, making sure to squeeze all the liquid from the bud. In a large bowl, mix together pumpkin puree, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin pie. Pour filling into pie shell.

Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping. In a small bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.