Culinary Cannabis

My husband died not like cake so this variation on a holiday classic is a favorite of him.

Ingredients:

• 1 pre-made pie crust
• ¼ cup cannabis-infused butter
• ½ cup unsalted butter
• 1 cup brown sugar
• ¾ cup dark corn syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 ½ cups pecan halves
• ½ cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Place the pre-made pie crust into a 9-inch pie dish and set it aside.
3. In a medium saucepan, melt the cannabis-infused butter and unsalted butter together over low heat.
4. Add the brown sugar and corn syrup to the melted butter, stirring until well combined. Remove the pan from the heat.
5. In a separate bowl, whisk the eggs together. Slowly pour the eggs into the butter and sugar mixture, continuously whisking to prevent scrambling the eggs.
6. Add the vanilla extract and salt to the mixture, stirring well.
7. Sprinkle the pecan halves and chocolate chips evenly onto the bottom of the pie crust.
8. Pour the butter and sugar mixture over the pecans and chocolate, ensuring it covers the entire pie evenly.
9. Carefully place the pie in the preheated oven and bake for approximately 55-60 minutes, or until the filling is set and slightly jiggly in the center.
10. Once baked, remove the pie from the oven and allow it to cool completely before serving. As it cools, the filling will set further.
11. Serve the cannabis-infused chocolate pecan pie at room temperature, optionally topped with whipped cream or vanilla ice cream.

Note: When infused correctly, cannabis can have varying strengths. It is essential to know the potency of your infusion and portion accordingly. Remember to clearly label any cannabis-infused foods and keep them out of reach of children or pets.

As always with infused food start with a small serving till you learn your tolerance level.

Keep cannabis infused food out of the reach of children and pets.

Culinarily Yours in Cannabis,

Mary Ann