It doesn’t actually matter what day it is in February—the entire month is dedicated to decadent chocolate treats (whether it’s Valentine’s Day or not!) It’s my husband Bruce’s favorite pie, and it’s been my go-to for Valentine’s Day for years. I am confident in saying that this recipe is quite possibly the best chess pie ever, which is delicious, and easily infused in a variety of different ways. If you have a high tolerance, you can substitute some cannabutter for some of the butter in the crust. (If you go that route, bake the crust at 340 degrees Fahrenheit, you won’t be sorry). If you prefer to use store-bought crust to speed up the process—don’t worry, no one will judge you. Chocolate lovers will rejoice at this approximately nine-slice pie that will satisfy your daily quota for chocolate.
Chocolate Chess Pie
Serving size 9 slices, 5mg THC per slice
Ingredients
Crust
Baking spray
1 1/4 cups all-purpose
1 tablespoon granulated sugar
1/2 teaspoon salt
8 tablespoons chopped, cold butter
2-4 tablespoons ice water
2 cups pie weights
Filling
13 tablespoons unsalted butter
3 tablespoons cannabis-infused butter**
4 ounces good quality semi-sweet chocolate
2 tablespoons cocoa powder
2 cups granulated sugar
4 large eggs, lightly beaten
4 teaspoons vanilla
pinch of salt
Topping
1 cup heavy cream, very cold
3 tablespoons white sugar
1 tablespoon vanilla
1 tablespoon cocoa powder
Instructions
- Spray a 9-inch deep dish pie dish with baking spray.
- In a food processor, combine the flour, sugar and salt. Pulse to combine. Add the butter, pulse again, adding 1 teaspoon of ice water at a time, until the dough clumps together. Gather the dough, form into a disc, wrap in parchment and chill for at least one hour.
- Remove the dough and place on a well-floured surface. Roll the dough into a 11-12 inch circle. Place the dough in the prepared pie pan, leaving a 1-inch overhang. Fold the excess crust under itself. Press together and using the tines of a fork press the crust together. Chill for 15 minutes.
- Heat the oven to 400 degrees Fahrenheit.
- Remove the crust and place a piece of parchment over the pie. Fill with pie weights (dried legumes or rice will work, too). Bake the crust for 15 minutes. Remove the parchment and pie weights. Place the crust back in the oven for 5-7 minutes, until golden brown.
- In a microwave safe bowl, combine the butters, chocolate and cocoa powder. Microwave at 30 second intervals on medium power. Set aside to cool.
- In a medium bowl combine the sugar, eggs, vanilla and salt. Add to the cooled chocolate mixture.
- Reduce the oven temp to 340 degrees Fahrenheit. Pour the mixture into the cooled pie shell and bake for 35-40 minutes, until the center is just a tiny bit jiggly.
9. To make the topping, beat the cream, sugar and cocoa until medium peaks form. Decorate accordingly.
