Best holiday after 420? March 14, a.k.a. Pi Day. Once a cult holiday reserved for Rainman types who look for patterns in numbers and memorize Pi up to its 20th digit, the day has now gone mainstream and reached those who can only recite up to 3.14159 and just love pie.
The Americana Classic: Marijuana Apple Pie
From our friends at www.theweedblog.com
Magic ingredient: ½ cup cannabis-infused butter
How to use it: Stir it into a flour and sugar paste that will coat the apple slices.
“Melt the marijuana butter in a saucepan and stir in the flour to make a paste. Add the water, white sugar and brown sugar to the paste. Bring the mix to a boil. Reduce the temperature and let it simmer.”
The Winter Wonder: Cannabis Infused Pumpkin Pie
From our friends at Wake and Bake Cookbook
Magic ingredient: 3 tablespoons cannabis-infused coconut oil
How to use it: Combine with pumpkin puree, raw cashews, and maple syrup in a food processor or high speed blender until smooth.
“I could not sing the praises of this pie enough. It’s been my go to fall edible for two years running and it stores great in the freezer. It adheres to most special diets (no refined sugars, paleo splurge friendly, vegan, gluten free, soy free, etc…) and it’s incredibly tasty.”
The Munchie Daydream: Ultimate Cannabis Peanut Butter Pie
From our friends at California Weed Blog
Magic ingredient: 1 ½ cups cannabis-infused peanut butter
How to use it: Mix with other filling ingredients in a hand-held or standing mixer.
“Add a pinch of salt (optional) then beat the softened cream cheese, powdered sugar, vanilla extract and Cannabis infused peanut butter together again on medium-high until consistently combined. Occasionally scrape the caked mixture off the sides of the bowl walls so you get a uniform mix. Taste it, it can look crumbly but should feel silky smooth and creamy to the touch.”
The Dirty Tart: Cannabis-Infused Lemon Meringue Pie
From our friends at Culture Magazine
Magic ingredient: 3 tablespoons cannabis-infused butter
How to use it: Add the butter to a melty stove top mixture of cornstarch, sugar, salt, water, egg yolks, lemon juice, and lemon zest:
“To make the Lemon Filling, combine the cornstarch sugar and salt in a saucepan. Constantly stir the mixture as your bring it to a boil, slowly adding in warm water. Once it comes to a boil, reduce the heat and continue whisking and cooking for two minutes. In a separate bowl, beat your egg yolks with a fork, and add 1/4 cup of the stovetop mixture. Return this mixture to the stovetop and cook for a few minutes or until the mixture thickens. Add your cannabis-infused butter, lemon juice and lemon zest, and cook for 90 seconds. Pour your final product into the pie crust.”
The Nutty Buddy: Weed Pecan Pie
From our friends at Original Weed Recipes
Magic ingredient: 1-2 oz melted cannabis-infused butter
How to use it: Mix it into the sweet filling that will go under the pecans.
“In a separate bowl add brown sugar, corn syrup, vanilla, salt and the unsalted butter and the cannabis butter. Whisk together till smooth. Now add eggs and pecan halves and beat. If you like you could chop up the pecans though they look decorative halved. Place the mixture in the pie crust shell and bake in the heated oven.”
Whoa there, pie freak. Slow down. Remember to put down your fork and breathe for a second. Edibles are known to sneak up on you and then hit hard. When cooking with marijuana by infusing butter, coconut oil, or peanut butter, be careful and be sure to get your dose measurements right. Learn how at a Cooking with Cannabis Class in Denver, the cannabis culture capital of the United States.