Culinary Cannabis

Chocolate Pecan Pie story.docx

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Chocolate Pecan Pie (AKA Birthday Pie) Story

Hello Everyone,

Thanks for stopping by today to talk about my husband’s favorite pie. He almost always requests this pie for his birthday, which was just a few days ago. Since I was making the pie anyway, I decided to share with you. I thought his asking for pie instead of cake for his birthday was pretty weird when we first got married, a long, long time ago. I have come to accept this foible of his, thinking it was particular to him. I did some internet sleuthing though and discovered 48 percent of the US population prefer pie to cake. Who knew? Maybe my husband doesn’t have quite as much food weirdness as I thought!
Some of you may know this pie as Derby Pie, famously served at Churchill Downs for the Kentucky Derby. Probably more famous than the pie for Derby Day are Mint Juleps, unfortunately, I don’t think the two really go together. Or maybe I just like my bourbon extra sweet and non-minty.
I have used store bought crusts in this recipe, but if you enjoy making pie crusts, feel free to make them from scratch. This would also give you an extra infusion opportunity with the butter or lard and sugar in the crust itself. If you use a deep dish pie pan, you can probably get everything into one crust. The cooking time will increase to approximately 50 minutes. I find it easier to portion two pies rather than one, plus the shorter cooking time keep the kitchen cooler in the heat of summer.
If you’re not a fan of bourbon, feel free to substitute a dark rum in its place or just omit the bourbon entirely. I would encourage you not to omit the espresso powder (or regular instant coffee crystals); it will not make the pie taste like coffee, but it will enhance the overall chocolate-yness of the pie.

Chocolate Pecan Pie Recipec.docx

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Chocolate Pecan Pie Recipe (AKA Birthday Pie)
2 pie crusts (I use a box of Pillsbury refrigerated crusts)
3 T infused butter
4 oz unsweetened bakers chocolate, chopped
1 c light corn syrup
1 ¼ c infused sugar
3 eggs, slightly beaten
2 T bourbon
1 t vanilla extract
2 t instant espresso powder
Pinch of salt
2 c pecan halves or pieces
Whipped cream and caramel sauce for serving

Preheat oven to 400 degrees F. Unroll pie crusts into 2 (8 or 9 inch) pie pans. Refrigerate while you make the filling.

In a microwavable bowl, combine chopped chocolate and butter. Microwave on 50% power for 30 second bursts, stirring in between, for approximately 90 seconds, until just a few pieces remain un-melted. Stir again to finish the melting process.

In large bowl, combine corn syrup, sugar, vanilla extract, eggs, espresso powder, bourbon and salt. Whisk to combine. Add chocolate and butter mixture and whisk again.

Remove crusts from refrigerator. Sprinkle pecans evenly into each crust. Pour filling into each crust, dividing evenly. Place filled crusts on rimmed baking sheet(s) to catch any drips.

Bake in preheated oven for approximately 35 minutes, protecting crust with a crust guard or foil to prevent overbrowning the crust. The pie will have a slight giggle in the middle when it is completely cooked.

Allow pies to cool for two hours before slicing. Serve with whipped cream and caramel sauce if desired. This is a very rich pie. Serve small pieces; the two pies together will make approximately 16 servings.

As with all cannabis infused food start with a small portion till you learn your tolerance level. Keep out of reach of children and pets

Culinarily Yours in Cannabis ,

Mary Ann