Ganja Banoffee Pie Recipe

There are few things in life as pleasant as a delicious dessert, especially when combined with cannabutter. You get to eat a tasty treat, and you also get a beautiful body high to boot. Introducing: Ganja Banoffee Pie, a fresh take on the original. “Banoffee” is a blend of two words: banana and toffee. I’m a sucker for textures, and the spectacular combination of creamy banana and whipped cream, nestled on top of a buttery, decadent toffee filling and a cannabuttery, crunchy graham cracker crust . . . ooh, la la. This dessert doesn’t keep long, but that is okay. This tasty concoction doesn’t survive in my house for more than a day.

One of the garnishes I like to use on any food containing THC is a cannabis leaf (or several). It looks cool and gives a visual identifier, just in case. I started doing this after my mom, while house-sitting, ate six blueberry muffins made with cannabutter. She thought she was getting vertigo or the flu and went to bed. She slept for a solid 15 hours. Then, not realizing the source of her experience was dosed baked goods, she got up and ate another muffin. Lesson learned.

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The story behind the OG

You might think that this pie, with a graham cracker crust, was a product of the U.S., but — surprise — it’s not. The dessert was born in 1971 in East Sussex, Britain, at a restaurant called The Hungry Monk. The owner and his chef created this dessert after adjusting an American recipe for “Blum’s Coffee Toffee Pie.” Over forty years later, we’ve tweaked the recipe again to include cannabutter.

Cooking with cannabutter 101

You can customize this recipe to meet the level of high you want to achieve. It’s better to start conservatively. Substitute cannabutter for some of the butter called for in the recipe — in either the crust or the filling first. The next time you make it, adjust a bit, and substitute in more cannabutter once you know what the effect is. Just because you smoke cannabis daily doesn’t mean you can eat the same quantity and get the same effect. Edibles deliver a more potent high, and it takes time to feel the effect. The THC is absorbed through your bloodstream rather than the respiratory system. Overeating THC edibles can turn a good experience (eating delicious pie while getting a nice buzz) into a bad one (curled in the fetal position with a case of the spins).

Finding the right concentration of cannabutter in a recipe takes practice. Make the first batch of cannabis butter (the foolproof method is below) by mixing ¼ oz bud at around 15% THC with a pound of butter. Then see what the effect is. The next time you make this pie, you can incorporate more cannabutter for the total butter called for in the recipe. If you desire more of an effect, you can increase the quantity of the bud in the next batch of cannabutter. Just remember the more cannabutter (or, the higher concentration of cannabis in the butter), the more ‘herbaceous’ the taste.

Perfect cannabutter recipe

This cannabutter recipe can be a reliable foundation for any baked goods where butter is an ingredient. While it takes some time, the consistent results are worth it. Make the butter the day before you’ll need it. Follow the steps below. In a few hours, you’ll have the perfect infusion. The next day, proceed with making the Ganja Banoffee Pie (recipe below). Stoner Appetit!

Ingredients

• 1 lb of unsalted butter
• ¼ oz cannabis flower (testing at around 15% THC)

Recipe

1. Grind the cannabis flower into a slightly leafy texture, not into a pulverized powder.
2. Now decarboxylate the cannabis – place the ground material onto a baking sheet (I like to set mine on parchment paper). Bake at 230 degrees Fahrenheit for one hour.
3. When the decarb process is complete, melt the butter in a medium-sized saucepan.
4. Add 2 cups of water to the butter and mix. Let the butter and water simmer over medium heat.
5. Add the cannabis once the butter starts to melt.
6. Reduce heat to low. Mix the ingredients well.
7. Cook the mixture over low heat for 2-3 hours, stirring occasionally. Ensure the temperature stays within 200-250 degrees Fahrenheit. If the temp is hitting the high range, add more water to keep the butter from scorching.
8. When the butter appears thick and glossy, remove from heat.
9. Place a sieve lined with cheesecloth over a large glass bowl.
10. Pour the butter into the sieve. Wait for it to filter into the bowl. This could take up to 10 minutes, so be patient. You’re almost done.
11. Cover the bowl. Refrigerate overnight.
12. The next day, drain any remaining water. Use paper towels and pat the hardened butter to absorb any moisture.
13. Refrigerate the butter in an airtight container.

Helpful tip: when making the toffee filling, make sure to stir constantly when it’s bubbling. Otherwise, you’ll run the risk of ending up with a sticky, separated mess. The toffee will thicken while it cools on the graham cracker crust, too. Because you place banana slices on top of the hot toffee mixture, it melds into a creamy, almost custardy layer. When cool, top with homemade whipped cream for yet another tasty layer of goodness.