Cannabis-Infused Pecan Pie

It’s impossible to go wrong with pecan pie. Especially one that is really loaded with nuts and cannabis—exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.


  1. 8-10 servings
  2. Prepared pie crust for a single-crust pie
  3. ¾ stick unsalted butter, 1-2 ounces of it cannabutter, melted
  4. 1 cup packed light brown sugar
  5. ¾ cup light corn syrup
  6. 2 teaspoons pure vanilla extract
  7. Pinch salt
  8. 3 large eggs
  9. 2 cups pecan halves


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.

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