Canna Key Lime Pie

Bright, tangy, and refreshingly sweet, this cannabis-infused key lime pie offers a unique twist on a classic dessert. The buttery graham cracker crust pairs perfectly with the creamy, citrus-forward filling, enhanced with a subtle dose of cannabis. This treat is perfect for summertime gatherings or anytime you crave a tropical dessert with a relaxing edge. Enjoy responsibly and share with fellow edible enthusiasts!

Servings: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 3 hours or overnight

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10-12 crackers)
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 2 tablespoons cannabis-infused butter, melted (see dosing note below)

For the Filling:

• 4 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup freshly squeezed key lime juice (or regular lime juice if unavailable)
• 1 tablespoon lime zest

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Lime slices or zest for garnish (optional)

Dosing Note

The potency of this pie will depend on the strength of your cannabis butter. Calculate the dosage carefully, keeping in mind the servings. Aim for 5-10 mg of THC per slice and adjust by replacing some of the infused butter with regular butter if a lower dose is desired.

Instructions

Step 1. Make the Crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, melted butter, and melted cannabis-infused butter. Stir until evenly coated and the texture resembles damp sand.
3. Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly. Use the back of a spoon or the bottom of a glass for a smooth surface.
4. Bake the crust for 8-10 minutes, until lightly golden. Remove from the oven and allow to cool while preparing the filling.

Step 2. Prepare the Filling

1. In a bowl, whisk the egg yolks until slightly thickened. Gradually add the sweetened condensed milk, mixing until smooth.
2. Stir in the key lime juice and lime zest, blending until fully incorporated. The mixture will thicken slightly as the lime juice reacts with the condensed milk.

Step 3. Fill and Bake the Pie

1. Pour the filling into the prepared crust, spreading it out evenly.
2. Bake the pie at 350°F (175°C) for 12-15 minutes, or until the filling is just set but still slightly jiggly in the center.
3. Allow the pie to cool to room temperature before placing it in the refrigerator to chill for at least 3 hours or overnight for best results.

Step 4. Make the Whipped Cream Topping

1. Using a mixer, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
2. Spread or pipe the whipped cream over the chilled pie, or serve it on the side.

Step 5. Serve and Enjoy

1. Garnish with lime slices or extra zest if desired. Slice the pie and serve chilled.

Tips for Success

• Fresh key lime juice gives the best flavor, but bottled juice is a good substitute if you're short on time.
• For a crispier crust, bake it for an extra minute or two, but don’t overbake as it can become too hard.
• Store the pie in the fridge for up to 3 days for optimal freshness.

This cannabis-infused key lime pie is the ultimate combination of tart, creamy, and buttery goodness. Start with a small slice to gauge the effects, and indulge responsibly!