Is there anything more delicious than Magical Marijuana Chocolate Pie? We think not! And that’s exactly what we are making today.
The blend of cannabis and chocolate always goes together like two peas in a pod and this recipe is going to blow your mind.
It sounds silly though – chocolate and pie? My oh my. YES! It works, and you’ll taste it soon enough!
What Ingredients Do I Need?
Just like some of your favourite weed strains, this one is a hybrid too.
You’re looking at a part brownie and part chocolate chess pie. What is that you ask?
If you haven’t heard of it before, it’s basically a custard pie with eggs, sugar, cannabis butter, flour, buttermilk, vinegar and flavourings like vanilla, lemon and for today? Chocolate!
And even though it’s fully cooked, the inside tastes just like brownie batter. OMG.
Here are the ingredients you’ll need:
Chocolate: to get the best chocolate flavour, use both real chocolate and cocoa powder for the filling.
Cannabis butter: you’ll need to melt this with the chocolate first, before adding it to the other filling ingredients.
Sugar, Salt, Vanilla: All for flavour baby!
Cocoa Powder: Chess pie is thickened with flour and sometimes cornmeal. Unsweetened cocoa powder adds even more flavour.
Espresso Powder: the pie will taste just fine without it, but even better with it! Wink wink!
Heavy cream: here’s where you can decide: a lot of chess pies call for evaporated milk, but heavy cream also gives you some wiggle room to make whipped cream to go on top after, so you choose.
Eggs: they add structure and texture. Plus, you’ll need them to create a quick egg wash so you have a shiny and golden brown pie crust.
How Do I Make Cannabutter?
If you’ve never made cannabutter before, today’s your lucky day. I always suggest doubling or tripling a batch so you can freeze it and use it any old time you like.
Here’s how to make it properly:
A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.
Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Cool down
Now you can use the Cannabis Butter (Cannabutter)
Video
Notes
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
1lgegg – using egg whites onlybeaten lightly to avoid scrambling
The Filling
1/4cupunsalted cannabutter
2ozsemi sweet chocolatefinely chopped
1cupgranulated sugar
1/4tspsalt
3tbspunsweetened, unprocessed cocoa powder
1tspespresso powder
1/4cupheavy cream
1tsppure vanilla extracPURE!
2lgeggs + 1 large egg yolk
Instructions
Make pie dough the night before or early in the morning, because it needs to chill in the refrigerator for at least 2 hours before rolling out for best results.
On a floured work surface, roll out one of the disks of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.Crimp the edges with a fork or use your fingers to flute the edges. Brush edges with egg wash/egg white.
Chill the dough in the refrigerator or freezer for at least 30 minutes– this helps prevent the crust from shrinking.
Preheat oven to 375°F (190°C).
Partially blind bake the crust: Bake the cold pie crust for 15 minutes. Remove pie from the oven. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake for 8 minutes to help set the bottom. Remove from the oven and set aside. Cover and store in the refrigerator until ready to use.
Reduce oven to 325°F (163°C)For the filling: Cut the cannabutter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Set aside and let cool for 2-3 minutes.Meanwhile, in a large bowl, whisk the sugar, cocoa powder, espresso powder, and salt together until combined. Whisk in the heavy cream, vanilla, 2 eggs, and 1 egg yolk. Finally, whisk in the cooled butter/chocolate.
Pour the filling into pre-baked pie crust (crust can still be warm). Bake for 50-55 minutes or until the center is no longer jiggly. It can still be a little sticky in the very center on top, just as long as it no longer jiggles when you lightly tap the pan.
Place on a wire rack to cool for 2 hours. Granish with whipped cream and enjoy!
And if you love how-to-videos, our YouTube channel has everything you need.
Share our post and comment below! We’d love to hear from you.
As always, happy canna-cooking!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish
