An easy stoners’ Easter pie dessert
This sweet and luxurious Easter pie has everything you could ask for in a recipe to celebrate spring. It’s got a heavy dose of cannabutter to give you a lift, the zest of fresh oranges and an incredible crunch that comes from pine nuts. Though it might sound like an odd combination at first, there is something about the way that the flavors and aromas come together to create the ultimate unique Easter dessert.
What is Easter pie?
Easter pie is a pastry dish that can be filled with either meat or a sweetened filling. Today, we’re going to show you how to make the latter, which results in one of the prettiest pies you’ll ever make, and it’s easier than it looks. With multiple delicately placed layers, it might seem like a chef's masterpiece, it truly is made with some of the simplest ingredients, and anyone can do it.
Easter pie recipe
Whether you’re looking for the perfect addition to this year’s Easter menu, or you’re just craving something that’s different with a touch of springtime thrown in, this one is it. With the fresh, spicy, and sweet combination, it’s sure to awake all of the senses while coming equipped with a potent enough dose of cannabutter to provide an invigorating feeling of relaxation that can help you to recoup from the unfamiliar days spent in the great outdoors as the milder weather takes hold.
Preparation time: 30 minutes
Cooking time: 45 minutes
- 6 sheets of fresh phyllo
- 3 eggs
- 15 ounces whole milk ricotta cheese
- 1.5 ounces cannabutter (softened)
- 1.5 ounces unsalted butter (softened)
- ¾ cup icing sugar
- ½ cup short-grain rice (cooked)
- 1/3 cup roasted pine nuts
- 1 tablespoon orange zest
- 2 teaspoons vanilla
- Wooden spoon
- Glass pie dish
- Sauce brush
Add the ¾ cup of icing sugar to a blender along with the eggs, ricotta, orange zest, and vanilla, and pulse the mixture on high until smooth.
Preheat the oven to 375°F, and lightly grease a glass pie dish taking care to cover all of the sides.
Carefully lay one of the phyllo sheets down to cover the bottom and sides of the pie dish. The edges should hang evenly around all sides.
Use a sauce brush to cover the layer of phyllo with cannabutter.
Place the second layer of phyllo on top of the first.
Use a sauce brush to apply a thin layer of unsalted butter.
Repeat steps 3 through 6 until all of the phyllo layers are in place.
Spoon the ricotta cheese mixture into the pastry dish, spreading it evenly around to ensure a consistent thickness.
Grab the hanging edges of the phyllo sheets and carefully fold in the corners one at a time until all have been shifted to cover the exposed top of the easter pie.
Use a sauce brush to apply the remaining butter(s) to the top of the pie and then put it in the oven to bake for 35-45 minutes, or until the crust is a nice golden brown colour.
Remove the pie from the oven and leave it on a cooling rack to set.
Easter pie will take some time to set, so it’s best if left for at least 20 minutes before diving in for a hearty helping of this delicious treat.