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blueberry-cannabis-cream-pie
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Blueberries and Cannabis Cream Pie

tangy and sweet, light and whipped blueberry and cannabis cream pie.
Prep Time45 minutes
Course: Dessert
Keyword: (Cannabutter), Pie

Equipment

  • 9 inch pie dish
  • fork
  • Measuring cups
  • Measuring spoons
  • Hand mixer or stand mixer
  • Saucepan
  • Spatula

Ingredients

Blueberry Topping

  • 2 tsp cornstarch
  • 2 tsp lemon juice
  • 2 1/4 cups blueberries fresh or frozen you choose
  • 2 tbsp granulated sugar

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 3 tbsp granulated sugar
  • 5 tbsp cannabutter melted, and unsalted

The Filling

  • 1 cup heavy cream
  • 1 block cream cheese softened to room temperature
  • 3/4 cup confectioners sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Instructions

  • 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!