Article by Tracy Curley, Twelve High Chicks
I love a good recipe especially, but this one for cannabis-infused pecan pie is a particular favourite because it was shared with me by a wonderful friend and mentor, Puff Mama.
I first met Puff Mama almost fifteen years ago when she would hold these fantastic cannabis-infused dinner parties with a few hundred of her closest friends and their guests. Unlike anything I had ever seen before, the feast that she had prepared including an infused turkey with canna-stuffing and “mashed pot-atoes”. It made cannabis-cooking look easy.
That night, based on that dinner, I bought a copy of a tiny homemade ‘zine full of Puff Mama’s recipes. And I have been baking and cooking with cannabis ever since. Years later when I began hosting baking videos online, Puff Mama was one of my first guests and this was the recipe we made together.
Budder Pecan Pie
Makes 6-8 servings
- ½ cup of cannabutter
- 3 large eggs
- 1 cup of white granulated sugar
- ¾ cane syrup or light corn syrup
- ¼ cup of honey
- 1 teaspoon of vanilla
- pinch of salt
- 1 cup whole or chopped (as preferred) pecans
- 1 prepared (frozen) crust in pie tin
- whipped cream or vanilla ice cream (optional)
- Sauce pan & utensils
- Blender/food processor/beater & mixing bowl
- Cooling rack