BY CHRISTINA WONG
Photo by Christina Wong
Ah, Thanksgiving. Friends and family gather around the table to give thanks with roasted turkey, mashed potatoes, green bean casserole, cranberry sauce, sweet potatoes, and the main event -- PIE. But oh wait, we’re in the middle of a pandemic and holiday gatherings look different this year. Whatever your Turkey Day plans are, a little cannabis can help take the edge off.
If you’re looking for an alternative to the traditional pumpkin and apple pie this Thanksgiving, this cannabis infused chocolate meringue pie recipe from Baking With Chickens will definitely be a winner. Decadent and filled with chocolate pudding plus topped with toasted, marshmallow-y meringue, you'll want to make this time and time again.
Before you get started, there are a few ways to approach infusing your pie:
Infuse the filling
Infuse the crust
Infuse the cream/topping
All of the above
To get accurate dosing, I like using tinctures or infused oils because it has the exact mg of THC per serving on the batch label. It’s harder to get accurate dosing when making your own cannabutter unless you know from experience. Infused sugar, honey, or chocolates are also a great way to measure exact dosing.
If you’re making your own cannabutter, strains that pair well with chocolate have peppery, citrus, or herbal terpenes. Try a Sour Diesel, Blackberry Kush, or GG4. Because this pie recipe does not bake or heat the oil/butter, it will maintain the terpene profile and flavors of the flower.
For this recipe, I’ll use infused oil or tincture such as Papa & Barkley 1:3 Releaf Tincture, Potli’s Extra Virgin Olive Oil, or Care By Design CBD Rich Drops 1:1 to calculate the exact dose per slice. Each infused oil and tincture brand and bottle has different potency and mg count. Read the batch label to determine the milligrams per serving/dropper.
The starting dose of 5mg per serving is a good place to start. You can always eat more pie, or increase potency if you have a higher tolerance. If you desire more potency, increase the amount of oil and substitute/subtract the equivalent volume of butter from the recipe.
*Formula to Calculate Dosing Using Infused Oil Tincture
1. [# of servings] x [mg of THC per serving, I recommend starting at 5mg] = [total mg infused oil needed]
2. [total mg oil needed] / [total mg count per full dropper] = [# of droppers of infused oil]
3. Convert ml of oil to tablespoon/teaspoon. Substitute equal amount of butter.
For example, 6 slices x 5mg per slice of pie = 30mg total for the entire pie. 30mg / 29.48mg (amount of THC on the batch label) = 1 full 1mL dropper. The liquid in a 1mL dropper is equivalent to ~ 1/4 tsp. I would use 1 full dropper of infused oil in the recipe, and remove approximately 1/4 tsp. of butter. Adjust accordingly for the amount of THC in your infused oil.
Infused Chocolate Meringue Pie
Imagine the best chocolate pot de creme you’ve ever had, topped with a cloud of toasted marshmallow fluff... in a PIE… infused with cannabis.
Time to prepare: 40 minutes
Makes one 9-inch pie, serves 6
Dosing: 5 mg cannabis per slice
9-inch pre-baked pie shell
If you'd rather make a pie crust from scratch, try my Salty Cardamom Pie Crust recipe. The spice pairs well with chocolate, and extra saltiness balances the sweetness of the chocolate filling and meringue.
For the chocolate custard filling:
3 egg yolks
1 cup sugar
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1/3 cup cornstarch
3 cups whole milk (or full fat coconut milk for non-dairy option)
3 tbsp. butter, cold*
30 mg of CBD/cannabis infused oil tincture* (5mg per slice. Depending on how much infused oil you use, substitute and subtract that volume from the amount of butter)
1 1/2 tsp. vanilla
For the meringue:
3 egg whites (room temperature)
1/2 cup sugar
1/4 tsp. salt
1/8 tsp. cream of tartar
In a medium bowl, whisk the 3 egg yolks together. Set aside.
In a medium saucepan, combine sugar, cocoa, salt, and cornstarch. Whisk in one cup of milk.
Heat on medium-high, gradually whisk in the remaining 2 cups of milk, whisking constantly until well blended. Bring to a low boil. Cook for one minute, stirring constantly. Remove from heat.
Add a small amount of the hot mixture to the egg yolks, whisk together to temper the egg yolks, then add the egg mixture back to the saucepan mixture.
Continue cooking and whisking constantly until custard thickens from a foamy liquid into custard. You’ll see and feel the foamy liquid subside and transform into a thick custard that will coat the back of a spoon. When it begins to bubble like hot lava, set a timer and continue whisking for 90 seconds.
Remove from the heat and whisk in cold butter, infused oil, and vanilla until fully incorporated. Pour the chocolate custard into the pre-baked, cooled pie shell.
Set pie aside to cool at room temperature, and make the swiss meringue.
Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer or a large heatproof bowl.
Set over a large saucepan filled with simmering water (bowl shouldn’t touch the water). Heat, whisking constantly, until sugar is dissolved, about 4 minutes. This will melt the sugar into the egg whites to give you a soft, silky smooth meringue that has the texture of marshmallow fluff.
Remove from heat and fit bowl onto mixer fitted with whisk attachment (or use an electric mixer) and beat on medium-high speed until meringue stiff peaks form, about 4 minutes.
Spread meringue on top of the pie, or transfer to a piping bag fitted with a large piping tip -- for the design of your choosing.
Spread meringue over pie and torch it to golden brown with a culinary torch or under the broiler on high. (The effect and flavor is better when you use a culinary torch.)
Cool the pie in the fridge until the custard solidifies, at least 3-4 hours. Store covered in the fridge until ready to serve. Slice and enjoy!