Mary Louise Parker, star of Weeds, in the August 2009 issue of Esquire.
What is "high pie"? Pie made with marijuana. Also called a bud pie. Or magic pie. (Unfortunately, the name "pot pie" is already taken. But use pot butter to make a crust for a pot pie, and you can have pot pot pie.) [For those who don't find this simple recipe mind-bending enough, try it with alcoholic pie.] Ingesting THC (tetrahydrocannabinol - the psychoactive substance in marijuana) is typically much more hallucinogenic and overwhelming than smoking it. The initial effects are much milder, and due to that lack of immediate effects, it's easy to ingest way more than necessary before you even feel anything. So it's wise to measure out desired portions before eating. A little sugar can facilitate the affects of the THC (which is why pastries are an excellent carrier), but too much sugar can interfere with your digestion of fats, and therefore hindering the absorption of THC. But you'd have to eat a LOT of sugar to notice any significant negative impact.
Any pie can be made into a high pie. Since THC is not water-soluble, the easiest way to make a high pie is to make the crust using marijuana butter (pot butter). Here's how:
POT BUTTER 
Melt butter in a pan (you need to melt at least twice what you'll use in the recipe because the volume will reduce quite a bit). For a clearer end product, skim the froth off the top as it cooks.
Mix in some marijuana. The amount you use is in your discretion, depending on how strong you want the end-product to be. A general rule of thumb is about 1/8 ounce per stick of butter.
Simmer the marijuana in the butter for a few minutes (10-20 minutes is typical, but it could be more or less depending on the strain and quality of the marijuana), until the butter turns green.
Strain the butter through a fine-meshed strainer. Squeeze hard to wring out as much butter as possible, but be careful not to let any of the grass through.
Use this butter as your recipe directs. If your crust recipe calls for melted butter, use it as-is. Otherwise, chill the green butter until it re-solidifies.