COCONUT “COQUITO” PIE

By Chef Josh

PROVISIONS

Pie Crust Ingredient: 1.5 cups AP flour ¼ tsp salt 8 tbsp cold butter (shortening gives you more flakes, CannaButter makes it medicated) 3-4 tbsp ice cold water Filing Ingredients: 1.5 cups Coquito 1 cup heavy cream ¼ tsp salt ¾ cup sugar 2 tsp Vanilla 2 tsp Cannabis Extract ¼ tsp Nutmeg ¼ tsp Cinnamon

How to make the crust:

PreHeat the oven to 375f | Whisk together all the dry ingredients | Work in the butter “cutting” it into the dry ingredients with a fork or knife | Stop when it is fairly crumbly | Slowly add the ice water one tablespoon at a time while mixing | Keep mixing and adding water until the dough becomes cohesive | Don’t over mix, you want to be able to see little specs of the butter | Flatten the dough into a disc and wrap it tightly in plastic. Refrigerate for at least 30 minutes.

Roll out the dough and cut it into a 13in circle (for a 9in pie) | Grease the pie tin and place the dough into the tin pressing it in | Blind bake the pie by lining it with parchment paper and using pie weights or dry beans, bake the crust for 15 minutes | Remove the parchment and weights and bake again for another 10 minutes, until golden | Turn oven temp to 300f

How to make the filing:

Combine coquito, cream and salt in a medium saucepan. Heat gently until small bubbles form and the milk starts to steam. In a bowl, whisk together eggs and sugar | Temper the mixture by adding small amounts of the hot cream at a time to the eggs and sugar, being careful not to cook the eggs | After adding all the hot cream to the eggs, pour it through a sieve to remove any unwanted egg pieces | Mix in the extracts | Pour the filing into the cooled crust | Sprinkle on nutmeg and cinnamon

Baking instructions:

Make sure oven is 300f | Cover edges of crust with aluminum foil so the crust doesn’t burn | Place pie in oven on middle rack Bake for 35-40 minutes until filing sets around edges | The middle should still be jiggly Let pie cool | Once completely cool top with whipped cream