Key lime pie is an almost magical combination of thick and dangerously decadent condensed milk with eggs and key lime juice. Although it is rich and sinful, it somehow seems light enough to have after a rather large meal. You can replace the sour cream with yogurt if you are so inclined. People say bad things about sour cream. It’s sad.
The weed is in the graham cracker crust of this dessert. I first came across this recipe in an old cooking school cookbook, and I have yet to find a better version. I like lots of filling, and this makes a thick and satisfying piece of pie. You can probably find key limes in a fancy store and pay a ton of money for them, squeeze them for an hour and have a great pie. You can also buy a bottle of key lime juice, do nothing but pour and have a great pie. Totally your call.
The cannabutter in the crust was made from Durban Poison. This sativa got rave reviews from various sites, and it is quite delightful. It was described as a clear-headed, potent high, and that’s a great explanation. I urge you to save a piece of pie to eat when you are under the influence. One of life’s great pleasures. Oh, I made garlic bread with the cannabutter from this weed, and served it with a bowl of pasta with an tomatoes, broccoli and canna-olive oil sauce. Yum.
Key Lime Pie
2 cups graham cracker crumbs
½ cup butter, half cannabutter, melted
½ cup sugar
2 cans condensed milk
3 whole eggs
½ cup sour cream
1 cup key lime juice
Freshly grated lime zest
Heat oven to 340.
1. In a large bowl combine the graham cracker crumbs, butters and sugar. Press into a prepared pan. Bake for five minutes.
2. In another large bowl whisk together the condensed milk, eggs, sour cream and the key lime juice. Beat till smooth. Fill pie pan and return to the oven for 5 more minutes. Allow the pie to cool, and chill for at least two hours. Sprinkle with grated lime zest before serving.