1/4 cup Water
1 package Gelatin, Unflavored
1 cup Sugar
1/2 teaspoon Salt
4 Eggs, Separated
1/2 cup Lime Juice
3 teaspoons Lime Zest
1 cup Whipping Cream
1/2 cup Pistachio Nuts, Shelled, Unsalted
Sweetened Whipping Cream
1/4 cup Cannabutter, Softened
1 cup Pastry Flour, Whole Wheat
1 large Egg Yolk
Pinch of Salt
1/4 cup Raw Sugar
1Combine water and gelatin. Allow to soften for 5 minutes. Mix in salt, egg yolks, juice of lime, and half the sugar. Stir constantly over medium heat, just until boiling.
2Remove pan from heat, stir in 2 teaspoons of lime zest. Pour the mixture into a bowl and chill until slightly jelled. Gradually add the remaining sugar to the cream, and whip until stiff peaks form. Fold into the chilled, somewhat jelled mixture. Fill the pastry crust (directions follow) and chill the pie until the filling has set.
3Spread more sweetened whipped cream over the pie, place the slices of fresh lime around the edge, and sprinkle the center with the pistachios and remaining lime zest. Pastry crust:
4Blend the butter with the flour until you have a grainy mixture. Blend the egg, yolks, salt, and sugar together, and beat into the flour-butter mixture.
5Cover and refrigerate for 2 hours. Work the dough into your pie pan with lightly buttered fingers. Poke holes in the bottom and sides with a fork, to let steam out during cooking. Bake in a 400-degree oven for 20 minutes.
6This recipe makes one 10-inch crust, with about one dose per teaspoon per slice. To cut potency, use half Cannabutter and half regular butter.