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Psychedelicatessen: Banannabis Cream Pie

Photo by Lochfoot

Created by HIGH TIMES Cannabis Cup champion pastry chef Amber, a winner of three awards in the Edibles category for Greenway, this pie is amazingly delicious. Make it yourself at home, and experience the bliss of “Pie Times!” If you’re really feeling fancy, use Chiquita Banana or Strawberry Banana cannabis or hash to infuse this amazing pie with THC and terps.

Ingredients:

3 cups half-and-half
8 bananas, divided
1 gram of hash oil
1 vanilla bean
1 cinnamon stick
1/2 cup sugar
1/2 tsp. salt
2 1/2 tbsp. cornstarch
1 tbsp. flour
3 egg yolks, lightly beaten
3 tbsp. cannabutter
1/4 cup butter
1/4 cup honey
juice of 1 lemon
1 pie crust
whipped cream to garnish

Directions:

First, infuse the half-and-half with banana essence, spices and hash oil. In a 350ºF oven, roast 3 bananas in their skins until they turn black, about 20 minutes. Allow bananas to cool for 30 minutes. Peel and put into a pot with a tight fitting lid along with half-and-half, hash oil cinnamon stick and vanilla bean. Cover and heat on lowest setting for 15 minutes. Turn heat off and leave to steep for 1 hour. Strain half-and-half and discard the bananas, bean and cinnamon stick. Refrigerate for 1 to 3 hours until cool.

To make custard:
Whisk sugar, salt, cornstarch and flour together in a pot without heat until blended. Whisk cooled half-and-half into sugar mix slowly until blended. Turn heat onto medium, and whisk constantly until thickened (time will vary, stay vigilant!). Turn off heat. Working very quickly, combine 1/2 cup of the hot mixture with the lightly whisked egg yolks. (Do not stop stirring here, or your eggs will scramble!)

Add another 1/2 cup of the hot mixture to the egg mix, and whisk tempered eggs into the remaining hot mixture for 3 minutes. Whisk cannabutter into custard, one tablespoon at a time until combined and velvety. Cover with plastic wrap directly on custard skin and allow to rest at room temperature for an hour.

Bake pie crust and cool.

To make caramelized banana slices:
Melt 1/4 cup butter and combine with honey and lemon juice. Slice 5 bananas into 1/4″ medallions and coat in the caramel mixture. Place slices of banana on a sheet pan lined with parchment paper in a single layer. Broil on high until lightly browned, then remove from oven and let cool.

To assemble pie:
Line entire pie crust with caramelized bananas. Fill crust with cannabis custard. Top pie with remaining bananas. Chill in refrigerator for at least 3 hours to set until firm.

Garnish with whipped cream and enjoy!

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