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Featured Recipe

mississippi-mud-pie
Layers of chocolate and cream, mixed with chocolate pudding and brownie batter and infused with cannabis milk and cannabutter too!
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Prep Time: 1 hour
Chill Time: 4 hours
Course: Dessert
Keyword: cannabis dessert, Cannabis Milk, chocolate pie
Servings: 0 people
Author: ahmed
Cost: 25 +/-

Equipment

  • 9 x 9 Springform pan
  • Saucepan
  • Whisk
  • Spatula
  • measuring cups and spoons

Ingredients

Crust

  • 30 chocolate wafers crushed
  • 8 tbsp unsalted cannabutter or regular butter you choose

Brownie Layer

  • 8 oz dark chocolate coarsely chopped
  • 16 tbsp cannabutter or regular butter
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 4 lg eggs
  • 1 cup all-purpose flour

Chocolate Pudding Layer

  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder Dutch is best
  • 1/3 cup all purpose flour
  • 1/2 tsp slat
  • 2 lg eggs
  • 2 cups cannabis milk
  • 2 tbsp cannabis butter or regular butter
  • 1 1/2 tsp vanilla extract

FINISH WITH:

  • 1 cup heavy cream

Instructions

  • Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.
  • In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.
  • Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.
  • In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
  • Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.
  • Meanwhile, make the pudding layer: In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.
  • When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.
Tried this recipe?Mention @cannadish or tag #cannadish!
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