Pomegranate Coconut Cream Pie with Macadamia-Ginger Snap Crust
- 1 cup ginger snaps
- 1 cup macadamia nuts, toasted
- 2 tablespoons sugar
- 1 teaspoon salt
- 5 tablespoons butter, melted
- 4 large egg yolks
- ½ cup sugar
- ⅓ cup cornstarch
- Pinch salt
- 1 14-ounce can 1 cup infused coconut milk
- Splash rum
- 1 pint heavy cream
- 1 to 2 tablespoons powdered sugar
- 1 cup sweetened shredded coconut, toasted
- ½ cup pomegranate seeds
Preheat the oven to 400° F. In a food processor, pulse the ginger snaps into finely ground crumbs and transfer to a bowl; set aside. Add the macadamia nuts to the food processor and grind finely. Add the ground nuts to the ginger snaps and stir in the sugar, salt and cannabutter until well incorporated.
Press the crumb mixture into a 9-inch pie pan and bake for 10 to 15 minutes or until the crust has lightly browned; cool.
In a medium bowl, whisk together the yolks and sugar until pale yellow. Add the cornstarch and salt and whisk well to form a paste.
In a saucepan, heat the milk and coconut milk until it just starts to foam. Remove from the heat and slowly add to the egg mixture, whisking constantly to prevent curdling.
Pour the mixture back into the saucepan and cook over medium heat until just boiling, whisking constantly.
After the custard boils, cook it for another minute until thick. Remove from the heat and stir in the rum. Pass the custard through a mesh strainer if needed.
Pour the custard into the crust and refrigerate for 4 hours or overnight.
When ready to serve the pie, whip the cream with the powdered sugar until soft peaks form. Top the pie with the whipped cream and finish with the toasted coconut and pomegranate seeds. Makes 6 servings, each about 4 mg THC.
Recipe courtesy of assistant food stylist Louise Leonard