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It’s always 420. Yippee. I am thrilled to share my new and improved coconut lime pie, with a guava cream dollop. Outstanding. The crust is graham cracker, but the addition of toasted coconut ramps up the goodness. And the coconut is sweetened, so no additional sugar is needed. It’s a little sinful, but it’s 420 and we deserve some velvety condensed milk every once in a while.
The strain I used for the infusion is Key Lime Guava, from the talented folks at Pruf Cultivar. This hybrid, with tropical notes and phenomenal flavor, couldn’t be more apropos. It’s a little gassy, very fruity, and the effect is pure bliss.
Happy 420.
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Ingredients
- 2 cups
graham cracker crumbs
- 0.75 cup
toasted sweetened coconut, plus 1/4 cup for garnish
- 8 tablespoons
butter, melted
- 1 tablespoon
cannabis infused butter, melted, or equivalent infusion method
- 2 cans
- 1 cup
- 0.75 cup
coconut Greek yogurt, plus an additional 3/4 cup coconut Greek yogurt for the sauce
- 4
egg yolks
- 2
tablespoons cannabis infused butter, melted, or equivalent infusion method
- 3
tablespoons guava preserves
- 2 cups
graham cracker crumbs
- 0.75 cup
toasted sweetened coconut, plus 1/4 cup for garnish
- 8 tablespoons
butter, melted
- 1 tablespoon
cannabis infused butter, melted, or equivalent infusion method
- 2 cans
- 1 cup
- 0.75 cup
coconut Greek yogurt, plus an additional 3/4 cup coconut Greek yogurt for the sauce
- 4
egg yolks
- 2
tablespoons cannabis infused butter, melted, or equivalent infusion method
- 3
tablespoons guava preserves
Books by Laurie Wolf
Instructions
- Heat oven to 325
- In a medium bowl, combine the crumbs, 1/2 cup coconut and butters. Mix well.
- Add the crumb mixture to a 9-inch deep dish pie plate. Press the crumbs on the bottom and sides of the plate, pressing to adhere. Using a cup measure allows you to press the crumbs evenly into the pie pan. Save some of the crumbs to sprinkle on the top of the pie.
- Bake for 15 minutes.
- In a large bowl, whisk together the condensed milk, lime juice, yogurt, egg yolks and melted infused butter.
- Pour the filling into the pie pan. Sprinkle with the remaining crumbs. Return to the oven and bake for 45-50 minutes, until center jiggles a bit, but mostly firm to the touch.
- After removing from the oven, sprinkle with the remaining toasted coconut. Allow to sit at room temperature until cool, and then refrigerate.
- In a small bowl, combine the remaining yogurt with the preserves. Don’t mix completely, it’s so much prettier with a swirl.
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