By Laurie Wolf, The Cannabist Staff
Pecanna-butter Pie
8-10 servings
Prepared pie crust for a single-crust pie
¾ stick unsalted butter, 1-2 ounces of it cannabutter, melted
1 cup packed light brown sugar
¾ cup light corn syrup
2 teaspoons pure vanilla extract
Pinch salt
3 large eggs
2 cups pecan halves
Directions
Heat oven to 340.
1. Place the dough into a 9-inch pie plate. Crimp the edge and decorate with the tines of a fork. Using the same fork, poke holes in the bottom of the crust. Chill for 30 minutes.
2. In a medium bowl, whisk together the butter, brown sugar, corn syrup, vanilla and salt. Beat in the eggs and add the pecan halves. Sometimes I take the time to have the pecans all facing the same direction. (Those times I think I need to get a life!)
3. Bake until the filling is set, 50 minutes to 1 hour. Cool completely. Serve with whipped cream or ice cream.
By Laurie Wolf – thecanabist
