How Sweet It Is!

Nothing better than a fresh fruit dessert in summertime, except for Heather Giacone’s Passion Fruit Pie Cups made with cannabis butter. The Executive Pastry Chef at the Food Liason in Carpinteria, grew up in upstate New York. She followed her dream of living in Southern California and received her certificate in Culinary Arts from Santa Barbara City College. Heather has worked at many places coast to coast, including Eleven Madison Park in New York City, and earned the Executive Pastry Chef title at San Ysidro Ranch in Montecito. Currently, she heads the pastry program at The Food Liaison and has gained a loyal following from near and far. Heather is passionate about bringing people joy with her delicious desserts. Make your summer extra special with Passion Fruit Pie Cups. Bon Appetit.

C S

— Leigh-Anne Anderson

Heather Giacone Courtesy Photo

Recipe - Passion Fruit Pie Cups

Ingredients

Crust: 1-1⁄2 cups graham cracker crumbs (about 10 full sheets graham crackers) 5 Tbsp cannabis butter, melted (recipe here) 1⁄3 cup granulated sugar 1⁄4 tsp salt

Filling: 1 can condensed milk 1⁄2 c passion fruit juice 2 egg yolks 1⁄2 tsp salt Whipped Cream 2 cups heavy cream 1⁄3 cup powdered sugar 2 tsp vanilla extract

Make the Crust

Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. Line a 12-cup muffin tin with muffin wrappers. Divide the graham cracker crust into 12 equal parts approximately 2.5 tbsp each. Press firmly into wrappers. Bake for 5 minutes at 350F and let cool.

Make the Filling

Whisk the sweetened condensed milk, lime juice, and egg yolks together – or use an electric mixer. Scoop batter equally into the muffin cups. Bake at 300F for approximately 10 minutes, or until set. Cool completely. Once completely cooled, remove cups from muffin pan.

Make the Whipped Cream

Whisk cream, powdered sugar, and vanilla until stiff peaks form. Pipe or dollop whipped cream onto each cup. Garnish with edible flowers.

Note: You may substitute the cannabis butter with regular unsalted butter; then add 120mg sourced cannabis oil to the filling.