Cannabis-Infused Banana Dulce De Leche Cream Pie

You’re in for a special treat today my friends. This recipe is an ode to my favorite pie at Cassell’s Diner here in Los Angeles: a drool-worthy banana dulce de leche cream pie with a graham cracker crust (and weed, duh).

Made with love on a base of crunchy graham crackers, this rich pie features ripe bananas, swathed in caramel-esque dulce de leche, and topped with fluffy whipped cream. Need we say more?

For a full video on how to prepare this cake, click here.

Let’s Get Into It.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 6 tablespoons cannabutter/unsalted butter, melted (ratio is up to your desired THC dosage)

• 1/3 cup sugar

• 1/2 teaspoon cinnamon

• Pinch of salt

For the Filling:

• 1 can sweetened condensed milk

• 4 ripe bananas (not too ripe, juuuuuuust right)

For the Topping:

• 1 cup cold heavy whipping cream

• 1/2 teaspoon vanilla

• 2 tablespoons sugar

Instructions

1. First you will need to make your dulce de leche: Bring a pot of water to just shy of boiling. Take your can of sweetened condensed milk and remove the wrapper. Lay it in the water horizontally so it is completely submerged in the for 3-4 hours, monitoring the water as you go. Once your dulce de leche is ready, remove the can from the water. Set aside until you are ready to use it.

2. Next make your crust: Grind up 1 1/2 cups, or roughly 9 full sheets, of graham cracker crumbs in a food processor. Mix the graham crumbs with the melted butter, sugar, cinnamon, and salt. Gently press the mixture into a pie pan with the flat bottom of a measuring cup until even and smooth with roughly 1-2 inch sides all around the pan. Place in the oven at 375°F for 7-8 minutes. set aside or allow to cool for a few minutes in the fridge.

3. While the crust is baking, get your filling together. Peel and slice your bananas about 1/4-1/2 inch thick. Place in a bowl with about half of the dulce de leche. Gently mix, trying not to break the bananas. Add more dulce de leche until you’ve reached your desired level of richness. I usually use about 2/3 of the can, but every pie is different!

4. Grab your pie crust and carefully spread the filling over the crust. Be sure to not be too rough as you don’t want to destroy your graham cracker masterpiece!

5. Lastly make your whipped topping: whip your cold heavy whipping cream with the vanilla and sugar until stiff peaks form.

6. Spread the whipped topping evenly over your pie, leaving only the edge of the crust exposed. Allow to cool in the fridge for at least an hour before enjoying. Et voila!