Coconut CannaCream Pie

Updated: May 4, 2020

This is a favorite dessert of mine. Infused or not I love a cream pie, coconut or chocolate, yum! This one takes a lot of time and whisking, but it's so worth it.




2 cups Graham Crackers

3 TBSP Sugar

1/8 TSP Salt

1/4 cup unsweetened Coconut

1/4 cup Cannabutter

1/4 cup unsalted Butter


3 cups Half & Half

1/2 cup Cannacream ( )

3/4 cup unsweetened Coconut

3/4 cup sweetened Coconut

2 eggs

1/2 cup flour

1/4 TSP Salt

Whip Cannacream

3/4 cup of Whipping Cream

1/4 cup of Cannacream

1/8 TSP Cream of Tartar

2 TBSP Powdered Sugar

1 TBSP Vanilla



Making the Crust

  1. Turn oven on to 325 °F .

  2. Melt the 1/4 cup of butter, mix in the 1/4 cup of Cannabutter until both are melted.

  3. Put the graham crackers, salt, sugar and coconut in a bowl and mix. Mix in the melted butter.

  4. Put graham cracker mixture into a pie plate. Pack down firmly.

  5. Put crust in oven and bake for 5 min, crust should be golden brown.

  6. Remove from oven and let cool.

Making the Filling

  1. In a medium size sauce pan (large enough to be able to whisk the filling) combine the half & half, eggs, sugar, flour, vanilla and salt. Whisk together until completely blend.

  2. Place on the stove top. Turn on low heat. Whisk until it begins to boil. Whisk for 2 more minutes, then remove from heat. Mix in 1 cup of toasted coconut. Then add the cannacream, mixing it in completely.

  3. Fill pie crust with coconut cream mixture. Allow to set for 4 hours in the fridge.

When the pie is ready to be served top with whip cannacream.

Whip Cannaream

  1. Put cream, cannacream, cream of tartar, vanilla and sugar in a cold bowl. Whisk on high until soft peaks form.

  2. Top the pie with the whipped cannacream and the rest of the toasted coconut.

  3. Enjoy

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Wake & Bake with this gorgeous mug!