Pecan pie
Corn syrup holds the sugar in solution so the filling sets clear and chewy instead of grainy. Cooling the sugar mixture before the eggs and butter go in is not optional — hot syrup scrambles egg on contact.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
4 tbsp infused butter
Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.
- 19-inch pie shell — blind baked and cooled
- 1 cuplight corn syrup
- 1 cupdark brown sugar — packed
- 3large eggs — room temperature
- 2 tspvanilla extract
- ½ tspfine salt
- 1½ cupspecan halves
Method
- 01
Heat the oven to 350 °F and toast the pecans on a dry sheet until they smell nutty. Toasting is the difference between pecans that taste of something and pecans that taste of the pie filling around them.
350 °F · 8 min
- 02
Warm the corn syrup and brown sugar in a saucepan over medium heat, stirring, until the sugar has fully dissolved and the mixture is smooth. Do not add any fat to the pan.
5 min
- 03
Take the pan off the heat and let it cool until you can hold a finger against the side of it comfortably. This wait does two jobs: it stops the syrup cooking the eggs, and it means the infused butter never goes into anything near boiling.
15 min
- 04
Stir the infused butter into the cooled syrup until it melts and disappears. The mixture should look glossy and uniform, with no slick of fat sitting on the surface.
- 05
Whisk in the eggs one at a time, then the vanilla and salt. Whisk gently — beating air in gives you a foamy layer that bakes into a pale crust on top.
- 06
Scatter the toasted pecans over the blind-baked shell and pour the filling over them. The filling is liquid, which is the one thing working in your favor: it levels itself across the whole pie, so the infusion is spread evenly before it ever sets.
- 07
Bake at 350 °F until the filling is puffed at the edges and the center barely jiggles as a single mass.
350 °F · 50 min
- 08
Cool on a rack for two hours, then chill for two more before cutting. The filling is still liquid under the surface until it is properly cold.
120 min
- 09
Cut eight equal wedges, marking the surface first. Since the dose is carried in a filling that sets uniformly, equal wedges are equal doses — and unequal ones are just as unequal.
Built on
Standard pecan pie: 1 cup corn syrup, 1 cup brown sugar, 3 eggs, 4 tbsp fat, 2 tsp vanilla and 1½ cups pecan halves in one 9-inch shell.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / slice
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More dessert
Brown butter chocolate chip cookies
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
24 cookies
Fudgy one-bowl brownies
A high-fat, low-flour brownie that bakes dense rather than cakey. The cocoa does most of the work of hiding the infusion.
16 squares
No-bake peanut butter cups
Two layers, a muffin pan and a freezer. No oven, no smell, and the dose lives in the filling where you can measure it exactly.
12 cups