BY PAUL SCHRODT

Sure, the holidays are primarily about fat-dripping hunks of meat (see; turkey, prime rib, leg of lamb) and stuffing, but really, aren’t we all just waiting for the pie? The dessert is an American staple that’s uniquely suited to cannabis infusion. Since you’re bound to be digging into a slice at the end of the night, match the comfort of these sweets with CBD-heavy cannabis products that help ease you into even sweeter dreams.

These delicious recipes are elevated takes on familiar pies that nonetheless require minimum fuss. A bit of premium cannabis chocolate, a fresh grating of ginger, and glug oof that reliable friend bourbon all help make these pies the kind that friends and family will be talking about for years to come. 

BOURBON CHOCOLATE PECAN PIE

Pecan pie is a luxurious Southern pastry tradition, but even a hallowed sweet confection can be improved upon. How, exactly? Whiskey and chocolate cozy up beautifully with the robust, hearty nuttiness of pecans. Choose a cannabis chocolate you love on its own (we’re into Kiva’s CBD-laced variety), as well as a bourbon you’d like to drink sans pie (a humble recommendation: Wild Turkey’s phenomenal, spicy, barrel-proof Rare Breed). Then you can pour from the rest of the bottle when family conversation gets weird.

Ingredients

1/2 stick unsalted butter

20mg serving of cannabis dark chocolate bar (like this Kiva option, available at MedMen locations)

3 eggs

1 cup sugar

3/4 cup dark corn syrup (such as the Karo brand)

1/2 teaspoon vanilla extract

4 tablespoons bourbon

Pinch of salt

1 3/4 cups pecan halves

Premade unbaked pie crust

2 tablespoons finely ground pecans

Instructions

Preheat oven to 350°F. Melt the butter and chocolate in a saucepan over medium-low heat, then let cool. 

Beat eggs in a bowl and thoroughly mix in sugar, syrup, vanilla extract, bourbon, salt, and melted chocolate-butter mixture.

Stud the rolled-out pie crust on a pie dish with the ground pecan pieces. Add pecan halves in a layer. 

Slowly pour in the filling mixture, being careful not to overfill the pie. 

Bake for 45 minutes, or until pie looks golden-brown and set. Serve with freshly whipped cream.

PUMPKIN GINGER PIE 

Pumpkin pie is standard on the holiday dining table, but it can sometimes taste overly familiar. Wake up the dessert’s autumnal ingredients with a good dose of fresh ginger, which brings out the slightly more savory notes of the pureed pumpkin while still making for an ultra-easy recipe. Throw in a CBD-rich tincture for full-body relaxation. You can also garnish the finished pie with freshly whipped cream (go for soft peaks) and a smattering of extra grated ginger.

Ingredients

1 15-ounce can pumpkin puree

1 14-ounce can sweetened condensed milk

2 eggs

1 tablespoon fresh ginger, grated

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

20mg cannabis tincture (like 1:3 CBD:THC Papa & Barkley oil, available at MedMen locations)

Pinch of salt

Premade unbaked pie crust

Instructions:

Preheat oven to 400°F. Thoroughly mix pumpkin, milk, eggs, ginger, the rest of the spices, cannabis tincture, and salt. 

Pour into crust and heat for 15 minutes. 

Reduce temperature to 350°F and continue baking for 40 minutes or until pie filling is set.

Order online or pick up in store — cannabis for holiday cooking at MedMen.