Photography by Bruce Wolf
How to make cannabis-infused coconut custard pie
With toasted coconut and glorious cannabutter, Laurie Wolf’s recipe for cannabis-infused coconut custard pie is sure to be a crowd-pleaser. Laurie + MaryJane is a family-owned and operated business, serving the state of Oregon since 2015. We are proud to produce the very best in small-batch, cannabis-infused edibles. Our award-winning products are handcrafted and rigorously tested to ensure delicious and consistently dosed baked goods for the Oregon community. The company’s founder, Laurie Wolf, named “the Martha Stewart of Marijuana Edibles” by The New Yorker, is an advocate in the edible community, four-time cannabis cookbook author, and contributor to several popular cannabis publications.
This is a super simple tart and you can be sure that you will love the crunch of the toasted coconut with every high-inducing bite. If you use a store-bought crust, add two tablespoons melted and cooled canna-butter when mixing the ingredients. My business partner and daughter-in-law, Mary, likes this pie with a dollop of whipped cream, which is never a bad thing. For more amazing recipes, visit LaurieandMaryJane.com
Serves 8-10
1 infused piecrust
4 large eggs
1½ cups full-fat coconut milk
½ cup condensed milk
½ cup sugar
2 teaspoons vanilla extract
1 cup shredded coconut, lightly toasted
Pinch of salt.
Heat oven to 340°F
Place the crust in a buttered pie pan.
In a medium bowl combine the eggs, coconut milk, condensed milk, sugar, vanilla, toasted coconut and salt. Mix well.
Pour the mixture into the pie shell. Bake until set, about 40-45 minutes.
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