Thanksgiving is almost here and you’ll need a delicious edible dessert to go along with your dinner so today we’re making Blueberries and Cannabis Cream Pie.
This blueberries and cannabis cream pie combines a crunchy and golden brown graham cracker crust, with mousse-cheesecake filing and homemade blueberry topping. YUM!
This filling isn’t as heavy as some other cream pies, but it’s light and airy like a no-bake cheesecake.
Plus, depending on where you live and what time of the year it is, if you don’t have access to fresh blueberries you can absolutely use frozen ones.
Tell Me About This Cannabis-Infused Pie
Texture and Taste: there are three layers to this delicious blueberry pie. From the graham cracker crust, mousse-like filling, and fresh blueberry topping with cream on top – it’s love at every bite.
Flavour: if you love blueberries in a light, whipped-tasting pie then this is for you! Plus, you’ll wow the Thanksgiving crowd too. You’ll get a fresh, delicious tangy taste combined with blueberry sweetness. How can you go wrong?
Baking It: it’s easy to bake, just bake the crust for about 15 minutes, cool for a little, spread in the filling, and then the blueberry topping. Bam!
Timing: Prep time is going to be about 45 minutes, and you’ll want to set the filling in the fridge for 8 hours or so. (a must!) Make sure you make this the day before Thanksgiving, or super bright and early on the morning of.
What Ingredients Will I Need For This Recipe?
You’ll need 10 ingredients to make this cannabis blueberry pie, and it’s important to make the layers in the right order so when you get to the recipe, you’ll need to follow it step-by-step.
Blueberry Topping: you’ll be using the stove to cook the blueberry topping first so that it has enough time to cool down before placing it into the pie. You can make this topping even 1-2 or even 3 days ahead to save time. Yes, you can use frozen blueberries if fresh ones aren’t in season.
Graham Cracker Crust: From when I was little, a always loved the crust most. Especially graham cracker crust. It’s simple and divine. Graham cracker crumbs, sugar, and melted cannabutter. Done!
Whipped No-Bake Cheesecake: you’ll need to use heavy cream, cream cheese, confectioners sugar, vanilla extract and lemon juice.
Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Cook for 3 minutes stirring occasionally to help them thaw or break down some juices. Stir in the cornstarch mixture. Cook for 2 more minutes as the topping thickens and simmers, stirring occasionally. Remove from heat and set aside at room temperature
Preheat oven to 350°F (177°C)Mix the graham cracker crumbs and sugar together. Stir in the melted cannabutter until mixture is combined, thick, and sandy. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Make sure it is very tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes. Remove from the oven and allow to cool for 15 minutes. Meanwhile, make the filling.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, vanilla extract, and lemon juice and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese.
Spread filling into slightly cooled crust. Use a spatula to smooth down the top. Spoon cooled blueberry filling evenly on top.Cover with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for up to 3 months. Thaw in the refrigerator before serving.
Garnish with loads of canna-whipped cream or regular whipped cream!