This “Hallo-Weed” candy pie is the perfect treat for grown-ups who want a treat with a little trick up its sleeve. It’s also the perfect recipe to use up any leftover candy you might find yourself hoarding after the big day.

It’s a dangerously delicious concept: simply take a bunch of fun-size candy bars and make them a whole lot more fun by mounding them in a pie crust brushed with cannabutter. All you have to do is bake until melty and gooey to your liking, let cool briefly, and enjoy. Trick or treating may be for kids, but this pie will help ensure that you’re high on life this Halloween.


Makes 8 servings

• 1 unbaked pie crust (homemade or store bought)

• 2 Tbsp plus 2 tsp cannabutter, melted

• About 1 pound Halloween candy

1. Preheat the oven to 350

Have your unbaked pie crust at the ready.

2. Brush your crust

Using a pastry brush, gently brush the entire bottom and the inner sides of your pie crust with the melted cannabutter. Take care to apply it evenly along the surface or the party may not be equally as fun for everyone.

3. Unwrap a big ol’ bunch of Halloween candy

I was working from an assorted bag of fun-size chocolate treats, and I used about half of the two pound bag (so, about 1 pound of candy). You can use whatever mix of candies you like. Mound the candy into the pie shell. Make sure to evenly distribute the candy. Fill it fairly close to the top of the shell, because the candy will lose a little volume as it melts.

4. Bake until the candy is melty and the crust is toasty

About 35-40 minutes. If you feel as if the crust is browning more rapidly than the candy is melting, you can tent some foil over the edges of the crust.

5. Serve while still slightly warm

Do not let your pug have any, no matter how nicely he asks.

A note on dosage:

I “dosed” this recipe with 1 teaspoon of cannabutter per serving (3 teaspoons = 1 tablespoon). The strength of your finished product will depend on many factors, including the type of marijuana you used and how you made your cannabutter.

Jessie Moore is a contributing writer to The Fresh Toast. The Alaska Cannabist has partnered with The Fresh Toast, a lifestyle and entertainment platform featuring coverage of cannabis, culture, comedy, food, drink, edibles and more.


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