Pecan pie is one of those rich and decadent desserts that we tend to reserve for only the most special occasions, but when you’re stuck in the kitchen with some extra time to spare, it’s an excellent comfort food that almost everyone will love. This pecan pie recipe includes cannabutter, which allows you to infuse the delicious treat with ease, and without changing the flavors that you know and love.
If there was a pie you’d want to splurge on then Purple Kush Pecan Butter Pie is just what you ordered. This traditional pie has become just a bit tastier with the ganja added to it to make the holiday season just so much more interesting. It’s great as a dessert that is not overly sweet but just terrific with its crunchy crust. The best part is that you know the weed is in there but you don’t get a taste or flavor of it. It’s really all pie! Yes if your friends like weed then this makes a good gift for them.
Size Options When Making Marijuana Pecan Pie
Whenever possible, I like to make medicated food in small servings, like these Mini Marijuana Pecan Pies that are baked in ordinary 2-piece canning jar lids. Why? Because it makes portion control and dosage monitoring so much easier.
However, you could, alternately, use this recipe to make a single large pecan pie. And while this recipe uses large wide-mouth canning jar lids to make 10 individual pies 3 1/2-inches in diameter, you could choose to use the smaller 2 3/4-inch canning jar lids to make about 14 tiny pies.
Freezing Marijuana Pecan Pie
Here’s another great thing about these pies. You can roll the dough and fill them, then wrap well in foil and freeze, unbaked. Anytime you want a fresh from the oven medicated Pecan Pie, pop one out of the freezer and put it in the hot oven to bake following the instructions below, but allowing an extra 5-10 minutes baking time.
Options for Medicating the Marijuana Pecan Pies
You have 3 options when it comes to medicating the Marijuana Pecan Pies:
- Medicate the pie crust. Don’t get intimidated at the thought of making your own pie crust. If you have a food processor, it’s easy. I show you how to make pie crust with video instructions at this link, where you’ll also find my medicated Marijuana Pie Crust recipe. If you opt to medicate the crust, you can still use the filling recipe below, just substitute regular butter for the cannabis-infused butter and proceed as directed.
- Use a store-bought crust and medicate the filling. The recipe on this page is for Pecan Pie Filling. I use Marijuana Butter to make it. The instructions at this link will show you how to make cannabis infused butter, if you don’t already know.
- Medicate both crust and filling. If you are someone who needs a high dose of cannabis, pies like this one have so much butter in them, you can make it ultra strong. Obviously, this option is not for everyone, but I hear from enough patients dealing with chronic pain and other issues who require strong doses, and pie recipes usually provide ample ways to amp the dosage for those who need it.
Dosing When Medicating the Pie Filling
If you plan on medicating just the Pecan Pie filling to make your Marijuana Pecan Pies, this recipe will have about 30 mgs THC per pie (figured upon 10 servings using the larger Mason Jar lids), IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup butter. Again, my free dosing class can help you adjust this, or any other marijuana recipe, to meet your needs, which is one of the most important benefits of making your own!
Pecan pie recipe
This wildly popular Southern pie is bound to be a hit with all of your guests, but it also holds up well in storage so you can slowly enjoy it over the course of a few days or freeze each slice separately for an easy microwavable treat when you need it most. Whether it’s fresh out of the oven or cold and chewy in the fridge, this pecan pie recipe is absolutely delicious.
Preparation time: 10 minutes
Cooking time: 1 hour
Servings: 8 pieces
- 1 pie shell (unbaked)
- 1 ½ cups granulated sugar
- 1 ¼ cups pecans (chopped)
- ¼ cup cannabutter
- ¼ cup dark corn syrup
- 3 eggs
- 1 tablespoon cold water
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- Pie pan
- Preheat the oven to 350°F.
- Add the sugar, water, cannabutter, cornstarch, and corn syrup to a saucepan.
- Whisk the ingredients together and set the burner to medium heat.
- Continue to combine the mixture until it begins to bubble from boiling.
- Remove the saucepan from the burner and set it aside for now.
- Now crack three eggs into a large mixing bowl and whisk them together until they become foamy.
- Slowly pour the sugary liquid into the bowl, and then combine it with the heated ingredients until smooth.
- Finally, add the salt, pecans, and vanilla, to the mixture now, but by this point, it might become thick enough that a spoon or electric beater could become necessary.
- Pour the ingredients into the unbaked pie shell and then bake the dessert in the oven for anywhere from 45-50 minutes, or until the crust reaches a deep golden brown.
- Remove the pie from the oven and let it rest on a cooling rack for at least 30 minutes before serving. Otherwise, the filling will be runny and will be difficult to enjoy with friends.
It is incredibly difficult to predict the approximate dosing when you’re using homemade cannabutter, but even the strongest batches should be spread out enough in each piece to offer a comfortable high that will last for hours on end. However, if this is your very first time with edibles, then you might want to hold back and try just half of a serving in one sitting.
After 2 hours, you can reassess the situation and go back for more if necessary, but there is no way to undo the effects of edibles once they’ve kicked in, so it’s best to play it safe by starting low and proceeding with the utmost caution moving forward. For those with more seasoned palettes, 1-2 pieces should be a fair limit, as this pie is intended to serve at least 6-8 individuals, and it has a hearty dose of cannabutter in each slice that will do just that.