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 ( https://www.wrapped-up.ca/post/cannacream )
3/4 cup unsweetened Coconut
3/4 cup sweetened Coconut
1/2 cup flour
1/4 TSP Salt
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
Turn oven on to 325 °F .
Melt the 1/4 cup of butter, mix in the 1/4 cup of Cannabutter until both are melted.
Put the graham crackers, salt, sugar and coconut in a bowl and mix. Mix in the melted butter.
Put graham cracker mixture into a pie plate. Pack down firmly.
Put crust in oven and bake for 5 min, crust should be golden brown.
Remove from oven and let cool.
Making the Filling
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.
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.
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.
Put cream, cannacream, cream of tartar, vanilla and sugar in a cold bowl. Whisk on high until soft peaks form.
Top the pie with the whipped cannacream and the rest of the toasted coconut.
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Wake & Bake with this gorgeous mug!