Edibles Recipe: Cannabis-Infused Frozen Key Lime Pies

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When it comes to crafting both beautiful and delicious cannabis edibles, Stephanie Hua and Coreen Carroll have got it down. These culinary mavens offer a host of creative and fun recipes for infused bites. In this excerpt from their book “Edibles,” Hua and Carroll walk canna-chefs through the basics of creating a canna-butter base that can be added to a host of sweet and savory items. We’ve also included their recipe for infused tiny, tart key lime pies. Active Time: 40 minutes Inactive Time: 4 hours Makes 12 mini pies Sweet and tart, cool and refreshing, with a texture like soft ice cream, these mini frozen key lime pies are perfect for summer entertaining. We love that they can be made in advance, so you can focus on being the fabulous host you are. The single-serving size is convenient as well. You won’t have to split a dose . . . which means you won’t have to share your personal pie (you’re welcome). GRAHAM CRACKER CRUST ½ cup plus 1 Tbsp | 65 g graham cracker crumbs (from 4 to 5 whole graham crackers) ¼ cup | 50 g sugar 6 Tbsp | 85 g unsalted butter, melted 2 tsp | 9 g canna-butter, melted KEY LIME FILLING 7 medium limes 6 large egg yolks | 120 g, at room temperature ¼ cup | 50 g sugar One 14-oz | 400-g can sweetened condensed milk WHIPPED CREAM TOPPING 1 pt | 460 g heavy cream, cold 2 Tbsp powdered sugar 1 tsp vanilla extract SPECIAL EQUIPMENT 12-cup muffin pan Shot glass Pastry bag and star tip (optional) MAKE-AHEAD TIP The pies can be made up to three days in advance. Prepare them up to the whipped cream step, cover the muffin tin tightly with plastic wrap, and keep frozen until…

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Source : Edibles Recipe: Cannabis-Infused Frozen Key Lime Pies

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