Cannabis-infused Recipe: Chocolate Coconut Pecan Pie

June 10, 2017   |   By "Aunt Sandy" Moriarty

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Chocolate Coconut Pecan Pie

Yield: 8 to 12 pieces

Equipment: mixing bowl, kitchen spoon


¼ cup melted Aunt Sandy's 10x Cannabutter.

¾ cup sugar

2 ¼ teaspoons vanilla extract

3 eggs slightly beaten

3 tablespoons all-purpose flour

6 ounces sweetened dark chocolate bar, finely chopped

½ сир chopped pecаns

½ cup shredded unsweetened coconut

9-іnch prepared piecrust

Optional: whipped creаm topping


  • Heat Oven to 350°.
  • In a mixing bowl combine melted cannabutter, sugar and vanilla extract. Stir well.
  • Add the eggs and the flour. Mix well.
  • Stir the chocolate, pecans and coconut into the mixture.
  • Pour the mixture into piecrust and bake for 30 minutes. Pie will rise during baking.
  • Let the pie cool. It may contract a bit.
  • Delicious topped with whipped cream.

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About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

All posts by "Aunt Sandy" Moriarty