Pomegranate Coconut Cream Pie
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
½ cup cornstarch
Pinch of salt
14-ounce can coconut milk
1 cup infused coconut milk, recipe follows*
Splash of 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 2 tablespoons sugar, 1 teaspoon salt and butter 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 remaining sugar until pale yellow. Add the cornstarch and salt and whisk well to form a paste. In a saucepan, heat the coconut milk and infused 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 Louise Leonard
To make coconut milk, fill a large coffee press with 2 cups coconut milk and 7 grams decarbed cannabis. Insert plunger just to the surface of the milk. Place in a deep pot of simmering water so it covers the depth of the milk and simmer for 90 minutes over low heat. Cool, press and keep refrigerated until ready to use. Makes scant 2 cups, about 48 mg THC based on a 20 percent strain.
*This is a corrected version of the recipe that appeared in the fall 2018 issue of Kitchen Toke.