Marijuana Key Lime Pie

marijuana key lime pie hbtv hemp beach tvMarijuana Key Lime Pie Recipe
Whether you’re planning on making this in to a holiday dessert or you just feel like making a delicious dessert, key lime pie is always a good choice. Except this recipe calls for that extra ingredient that we all love; cannabis! I promise that you’ll love this medicated pie and as always, the recipe is fairly simple!

Filling Ingredients:

3 teaspoons Lime Zest
1 cup Sugar
1 package Gelatin, Unflavored
Lime Slices
1/2 cup Pistachio Nuts, Shelled, Unsalted
4 Eggs, Separated
1/2 teaspoon Salt
Sweetened Whipping Cream
1/4 cup Water
1 cup Whipping Cream
1/2 cup Lime Juice

Crust Ingredients:

1 cup Pastry Flour, Whole Wheat
1/4 cup Cannabutter, Softened
1/4 cup Raw Sugar
1 large Egg Yolk
Pinch of Salt

Start by combining the water and the gelatin. Allow the mix to soften for five minutes and then mix in the egg yolks, lime juice, salt, and half of the sugar. Put on the stove over medium heat and stir continuously. Once the mix is about to start boiling, remove the pan from the heat and add in the 2 tsp of lime zest. Pour the mixture in to a bowl and chill it in the fridge until it takes on a jelly like texture. Slowly add the remaining sugar to the mix and whip it until stiff peaks form on the surface. Fold the mixture in to the crust (directions below) and put the pie in the fridge until the pie has set. Spread some extra sweetened whipped cream over the pie and place the slices of fresh lime around the edge. In the center of the pie, sprinkle some pistachios and the remaining lime zest.

For the crust, blend the butter and the flour until the mixture turns grainy. Then blend in the salt, sugar, and egg yolks together. Once they’ve mixed, beat in the flour/butter mixture. Cover the bowl and put in the refrigerator for two hours. Work the dough in the pie pan with slightly buttery fingers. Poke multiple holes in the bottom and sides with a fork so that the steam has somewhere to escape. Bake the crust in 400 degree heat for about 20 minutes, until solid.

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