Written by Ad OpsOverview and Naming
Monkey Pie is a mostly indica cannabis cultivar created by the boutique breeder Bred by 42. The name signals a union of two flavor-forward lineages, with Monkey suggesting a fuel-laced, cookies-adjacent backbone and Pie pointing to the dessert-sweet cherry and dough notes made famous by Cherry Pie descendants. Growers and consumers encounter it as a dense, resinous flower aimed at evening relaxation and dessert-style flavor experiences. In modern markets, it competes in the high-terp, high-THC category where potency, aroma complexity, and bag appeal are decisive.
As a mostly indica, Monkey Pie typically exhibits compact internodes, broad-leaf morphology in veg, and stout, golf-ball to egg-shaped colas in flower. The cultivar has gained attention among home growers for its manageable height and among connoisseurs for its layered nose that blends fruit, dough, and gas. While not as ubiquitous as flagship Cookies lines, it is steadily accumulating a reputation in circles that prize nuanced terpene expression. For many, Monkey Pie delivers a familiar comfort: a soothing body load tethered to a bright pastry-cherry top note.
Bred by 42 situates Monkey Pie among modern dessert strains that emphasize terpene intensity without sacrificing structure. In practice, this means a flower that can survive a hard trimming session and still look photogenic under retail lights. The strain’s consistency across phenotypes leans toward indica calm and culinary aromatics, making it a practical choice for post-work relief. Its lane is clear: a flavorful nightcap with serious resin weight.
History and Breeder Background
Monkey Pie emerges from the early 2020s wave of dessert-forward hybrids that prioritize terpene saturation as much as raw THC percentage. Bred by 42, the independent breeder credited with this cultivar, is associated with small-batch selection and indica-leaning crosses designed for dense structure and high resin output. While the breeder keeps a low profile compared to legacy West Coast houses, Monkey Pie’s rise owes much to word-of-mouth among growers who value both yield and flavor. In particular, the strain has found a foothold with cultivators chasing gas-and-fruit contrasts.
The mostly-indica designation reflects deliberate selection for compact plants, fast finishing, and a relaxing, body-centric effect profile. These traits align with current market trends that reward 8-9 week finish times and uniform bud size that trims well. In dispensaries, indica-leaning dessert hybrids continue to command premium shelf space, with industry reports frequently citing indica-dominant offerings as over half of top-selling SKUs in many adult-use regions. Monkey Pie fits squarely within that demand, yet adds a cherry-forward signature that differentiates it from solely fuel-driven competitors.
Consumer traction for Monkey Pie has been propelled by a recognizable flavor story: a pastry base capped by cherry tones and a whisper of skunky-fuel. That profile invites comparisons to iconic dessert strains but retains an identity that feels distinct once ground and lit. For medical users, the strain’s heavy resin and beta-caryophyllene potential have also piqued interest in analgesic and anxiolytic applications. In short, Monkey Pie is a timely cultivar that speaks to the palate of the modern market while remaining practical for growers.
Genetic Lineage and Phenotypes
Bred by 42 has not publicly released a definitive parentage for Monkey Pie, but the naming convention and common sensory reports point to a likely union of Monkey and Pie families. Grower accounts most often suggest a cross that pulls from Grease Monkey or closely related stock on one side and Cherry Pie or a Cherry Pie-descended line on the other. This inference is supported by the recurring blend of gas, dough, and tart cherry aromas in cured flower. Structural cues such as dense indica clusters and modest stretch also align with these families.
Phenotypes generally split into two recognizable expressions under controlled conditions. The Cherry-forward pheno pushes brighter red-fruit and pastry notes, lighter green calyxes, and more anthocyanin expression under cool nights. The fuel-forward pheno accentuates rubbery-skunk and pepper with thicker calyx stacking and slightly higher terpene mass, often registering a touch louder in the grinder. Both phenos remain indica-leaning with compact nodes and a finish window often centered around 56–63 days.
In side-by-side gardens, the Pie-leaning pheno may exhibit a slightly airier structure that is friendlier to airflow, reducing botrytis risk in dense canopies. The Monkey-leaning pheno tends to swell late with very tight bracts, demanding extra defoliation and careful humidity control. Total terpene content in well-grown samples commonly falls in the 1.5–2.5% range by weight, though elite cuts can surpass 3% in optimized rooms. THC typically ranges between 20–26% in mature flowers, with select tops testing higher under dialed environmental and nutritional regimes.
Appearance and Bag Appeal
Monkey Pie buds present as dense, medium-sized nuggets that feel weighty in the hand. Colors skew forest green to olive with frequent violet or wine-purple accents when nights dip below 65°F in late flower. Pistils are typically vivid tangerine to copper, and trichome coverage is heavy, producing a frosted sheen even on sugar leaves. The overall silhouette is compact, with few fox tails when environmental conditions are stable.
Calyx stacking is tight, creating firm nuggets that snap rather than crumble when properly cured. The sugar leaves trim back cleanly, yielding a high ratio of calyx to leaf and excellent jar appeal. Well-cured samples show glassy, bulbous capitate-stalked trichomes that readily cloud to amber by harvest, a visual cue for timing. Under magnification, the resin heads are plentiful and intact, supporting solventless extraction yields that can be competitive.
Consumers consistently remark on the photogenic quality of Monkey Pie when presented in a clear jar under retail lighting. The contrast of orange pistils against green and purple calyxes reads as classic dessert cannabis. In practice, this appearance correlates with the dense structure that growers enjoy for efficient trimming and packaging. The tradeoff is the need for more aggressive airflow and canopy management to deter moisture buildup in late flower.
Aroma: From Jar to Grind
Monkey Pie’s top aroma impression balances cherry pastry sweetness with a noticeable undercurrent of fuel and earth. On the first jar pop, expect confectioner’s sugar, vanilla dough, and tart cherry skin as primary notes. Secondary accents include peppery spice and a skunky rubber nuance that becomes louder after breaking up the bud. The overall effect is culinary and rich, with a clean high-tone fruit overlay.
Grinding intensifies the volatile terpenes and rebalances the bouquet. Limonene and myrcene bloom rapidly, yielding candied citrus and warm herbal tones alongside the cherry. Beta-caryophyllene contributes a peppery snap, while humulene and linalool round the edges with woody and floral hints. The result is a layered aroma that remains distinct from one-dimensional gas or strictly fruit-forward cultivars.
In cured flower with a 10–14 day dry and water activity near 0.60–0.62, the aroma tends to present fuller pastry notes. Improperly dried samples at low humidity can lose that confectionary warmth and skew toward harsher pepper and rubber. Proper storage at 55–62% relative humidity preserves volatile compounds and keeps the cherry-pie identity intact. Overall, Monkey Pie rewards careful post-harvest handling with an unusually complete dessert nose.
Flavor and Mouthfeel
The first draw typically delivers cherry and vanilla-dough flavors on the tongue, followed by a wisp of diesel and black pepper on the exhale. Limonene and linalool help brighten the mid-palate, while caryophyllene adds a gently biting finish that lingers. Mouthfeel is creamy and dense when moisture content is correctly maintained, producing a satisfying weight without harshness. Over-dried samples can thin out quickly and emphasize the peppery tail.
Across inhalation methods, glass provides the cleanest separation of pastry and fruit notes with less terpene burn-off. Low-temperature vaporization at 180–190°C preserves high-volatility terpenes and highlights the dessert character. At higher temperatures near 205°C, more fuel, clove, and resinous wood emerge, reflecting caryophyllene and humulene expression. Joints showcase balance but can skew spicier as the cherry tones fade mid-burn.
Compared to other dessert hybrids, Monkey Pie’s flavor is notable for avoiding a cloying sweetness. The diesel and pepper counterpoints keep the palate engaged across multiple hits without becoming syrupy. For many, the result is a crowd-pleasing profile that pairs comfortably with evening desserts or tea. The finish often lingers 1–2 minutes, with a final echo of cherry skin and vanilla.
Cannabinoid Profile and Potency Data
Monkey Pie sits in the modern potency bracket typical of indica-leaning dessert hybrids. Reported THC values commonly range from 20% to 26% by dry weight, with select top colas under optimized lighting and nutrition pushing 27–29%. CBD is generally minimal at 0.1–0.8%, while minor cannabinoids like CBG often appear in the 0.3–1.2% range. Trace amounts of CBC and THCV may be detectable but usually remain below 0.3% combined.
Translating percentages to mg per gram yields practical dosage approximations. A 22% THC sample contains about 220 mg THC per gram of dried flower, while a 26% sample contains roughly 260 mg THC per gram. If CBG tests at 0.8%, that adds about 8 mg per gram, potentially contributing a mild alertness or focus edge reported by some users. Total terpene content in quality batches typically lands between 15–25 mg per gram, a level associated with perceivable aroma intensity.
Pharmacokinetically, inhaled THC reaches peak plasma concentration within 5–10 minutes, with psychoactive effects lasting 2–3 hours in most adult users. Oral ingestion peaks later, often 1–3 hours post-dose, with effects extending 4–8 hours depending on metabolism and dose size. Due to its higher THC baseline and soothing terpene mix, Monkey Pie is better suited for intermediate to experienced consumers. New users should start low, spacing inhalations by several minutes to gauge onset and intensity.
Terpene Profile and Chemistry
Monkey Pie’s terpene profile typically emphasizes limonene, myrcene, and beta-caryophyllene as primary constituents. In well-grown flower, limonene may register around 0.3–0.7% by weight, myrcene around 0.4–1.0%, and caryophyllene around 0.3–0.6%. Secondary contributors like humulene (0.1–0.3%), linalool (0.05–0.2%), and ocimene (0.05–0.15%) round out the bouquet. Total terpene mass of 1.5–2.5% is common, with exceptional grows exceeding 3%.
Each terpene adds a functional and sensory dimension. Limonene supports the bright citrus-cherry lift and is often associated with elevated mood and perceived stress reduction. Myrcene contributes to herbal warmth and may potentiate relaxation and body heaviness, particularly in indica-leaning cultivars. Beta-caryophyllene, a dietary cannabinoid targeting CB2 receptors, is linked to anti-inflammatory and analgesic effects that can soften aches.
Humulene and linalool complete the dessert-like profile while modulating the overall effect. Humulene presents woody, resinous tones and is sometimes associated with appetite modulation. Linalool brings floral sweetness and has been explored for anxiolytic potential in preclinical studies. Together, these terpenes help explain the paradoxical experience of a calm body with a clear, pleasant headspace.
Experiential Effects and Onset
Monkey Pie is best described as a relaxing, body-first experience with a friendly, lightly euphoric head. Most users report a loosening in the shoulders and back within minutes of inhalation, followed by a warm calm that settles behind the eyes. The mood lift is real but not frantic, leaving ample room for conversation, film, or music. At higher doses, the strain becomes progressively more sedative and couch-locking.
Onset via inhalation is typically felt in 2–5 minutes, with peak effects around 10–20 minutes. The duration for most is 2–3 hours, with a gradual comedown that avoids sharp edges. Edible preparations extend both onset and duration, often producing 6+ hours of relief, especially when infused in butter or oil that preserves terpene content. Users sensitive to myrcene-heavy cultivars should expect a heavier body load near the end of the peak.
Functionally, many reach for Monkey Pie in the late afternoon or evening when tasks are winding down. The sensory profile pairs well with calm, low-stimulus activities like cooking, stretching, or slow walks. Some report improved sleep latency at moderate doses when consumed 60–90 minutes before bed. Those seeking productivity may find better results at microdose inhalation, where its mood lift remains without the full body melt.
Potential Medical Applications
As a mostly indica cultivar with meaningful limonene, myrcene, and beta-caryophyllene content, Monkey Pie aligns with use cases that require relaxation, analgesia, and mood support. Beta-caryophyllene’s affinity for CB2 receptors is often cited in discussions of inflammation and neuropathic discomfort, while myrcene is frequently associated with muscle relaxation and improved sleep quality. Limonene’s brightening effect may counter balance low mood or stress, offering a gentler daytime option at small doses. Collectively, these properties suit conditions that flare with tension and pain.
Patients commonly target evening symptom control, including sleep initiation difficulties, post-exercise soreness, and chronic low back pain. The cultivar’s moderate-to-high THC can aid appetite stimulation where needed, such as during appetite suppression from medications or stress. For anxiety-prone individuals, microdosing strategies—one to two small inhalations spaced by 10 minutes—often deliver calm without over-sedation. Those seeking deeper relief may titrate slowly toward higher doses as tolerance and comfort allow.
As with all THC-forward strains, considerations include the potential for short-term memory impairment, dry mouth, and, in sensitive users, transient anxiety at high doses. Slow titration and stable set and setting reduce these risks. For daytime relief, vaporization at lower temperatures can maintain clarity while providing analgesic support. Medical users should consult clinicians knowledgeable in cannabinoid therapeutics, especially when combining cannabis with other medications.
Cultivation Guide: From Seed to Harvest
Monkey Pie expresses compact, indica-leaning growth that is friendly to tents and rooms with moderate ceiling height. Expect 25–75% stretch after flip depending on phenotype and environmental intensity. Internode spacing remains tight, making topping or main-lining strategies effective for even canopy development. SCROG nets are recommended to open the interior and support weighty colas late in flower.
Germination follows standard best practices: soak seeds 12–18 hours in distilled water at 68–72°F, then transfer to a lightly moistened starter medium. Maintain a root-zone temperature of 72–75°F and gentle light at 100–200 PPFD for seedlings. Transplant once the first true leaves are well established and roots circle lightly at the pot edge. Clones root readily in 7–12 days with a mild IBA rooting gel and 70–80% humidity.
Vegetative growth is robust with medium vigor and broad leaves that respond well to defoliation in weeks 3–5. For veg, aim for 76–82°F day temperature, 60–70% RH, and a VPD around 0.9–1.1 kPa. Feed a balanced veg diet targeting 120–160 ppm nitrogen with EC around 1.3–1.6 in coco or hydro, and keep soil pH near 6.3–6.7 or hydro pH near 5.7–6.0. Light intensity of 300–500 PPFD across an 18-hour photoperiod provides steady growth without excessive internode elongation.
Flowering typically completes in 56–63 days from flip, with some fuel-leaning phenos finishing slightly earlier. Day temperatures of 74–80°F and nights of 68–72°F maintain color and terpene retention while avoiding stress. Lower RH from 50–55% in early flower to 45–50% mid-flower and 40–45% late flower helps prevent botrytis in dense clusters. Keep VPD around 1.2–1.4 kPa to balance transpiration and resin production.
Cultivation: Environment, Nutrition, and Training
Monkey Pie handles moderate-to-high light well if environmental variables are tuned. In flower, target 700–900 PPFD at canopy with ambient CO2; with supplemental CO2 at 900–1200 ppm, raise PPFD to 1000–1200. Monitor leaf temperature differential and keep leaf surface near 76–80°F under LEDs to avoid photoinhibition. Maintain consistent airflow above and below the canopy with oscillating fans.
The cultivar prefers a potassium-forward bloom regimen while avoiding nitrogen excess after week 3 of flower. EC often lands in the 1.6–2.2 range during peak bloom in coco and hydro, with runoff monitored for salt accumulation. Cal-mag support is important under LED lighting, particularly at 0.2–0.4 EC for calcium and magnesium depending on water source. Maintain hydro pH within 5.8–6.0 and soil pH in the mid-6s to optimize nutrient availability.
Training practices should focus on early structure and sustained airflow. Top once or twice in veg and spread branches with low-stress training to fill the footprint. A single or double-layer SCROG net will support swelling colas and prevent branch flop late in flower. Defoliate modestly at day 21 and again around day 42 post-flip to expose bud sites and deter moisture pockets.
Integrated pest management is essential due to the dense flowers. Employ weekly scouting and preventative measures such as sticky cards, beneficial mites, and periodic foliar sprays in veg only. Cease foliar applications by the second week of flower to protect trichomes and avoid residue. Keep floors clean and maintain slight positive pressure where possible to reduce pathogen ingress.
Cultivation: Flowering, Ripening, and Harvest Timing
Week-by-week observation helps tune harvest windows for terpene retention and potency. By week 3–4 of flower, sites are set and early resin is visible; this is a good checkpoint to finalize defoliation and adjust airflow. Week 5–6 sees rapid calyx swelling and peak nutrient demand, especially for potassium and secondary elements like sulfur for terpene synthesis. From week 7 onward, feed is gradually tapered to avoid harshness and allow chlorophyll breakdown.
Monitor trichomes with a 60–100x loupe for harvest cues. Many growers target a window where 10–20% of trichome heads show amber, with the remainder cloudy, to balance potency and a calm effect. Pie-leaning phenos may impress earlier with a complete flavor, while Monkey-leaning phenos reward a few extra days for resin density. Spiking night temperatures slightly cooler, to 64–66°F during the final week, can coax color without shocking the plant.
Flushing strategies vary by medium. In coco and hydro, a 7–10 day taper with low-EC solution helps reduce residual salts and improve smoke quality. In living soil, simply water at field capacity and let the soil food web manage the finish. Avoid extreme starvation that can trigger unwanted stress responses and terpene loss.
For heavy colas, consider partial harvesting by removing the top third of the canopy first. This allows lower sites an extra 3–5 days to mature under improved light penetration. Staggered harvests often boost total A-grade output and smooth drying room logistics. Label and separate phenotypes to track which finish times yield the best effect and flavor.
Post-Harvest: Drying, Curing, and Storage
Proper post-harvest handling makes or breaks Monkey Pie’s dessert character. Aim for a slow dry of 10–14 days at 60–64°F and 55–60% RH with gentle, continuous airflow. Whole-plant or large-branch hanging preserves terpenes and reduces case hardening compared to small, wet-trimmed nugs. Darkness protects cannabinoids and terpenes from light degradation during this phase.
Target a final moisture content that stabilizes around 11–12% or a water activity in the 0.55–0.62 range. At this point, container curing can begin using glass jars or food-grade bins loosely packed and burped as needed. Curing for 2–6 weeks at 58–62% RH allows chlorophyll byproducts to off-gas and the pastry-cherry nose to peak. Overly rapid drying or curing below 55% RH risks muting sweetness and emphasizing pepper.
For long-term storage, keep product in airtight containers at 55–62% RH and 55–60°F. Each 10°F increase in storage temperature measurably accelerates terpene volatilization and THC oxidation to CBN, reducing perceived potency and brightness. Opaque packaging and periodic headspace management support shelf stability. Under ideal conditions, aroma remains true for months, with only gradual softening of high notes.
Yield Expectations and Commercial Considerations
Monkey Pie generally produces medium-high yields when run in a dialed environment. Indoor growers can expect 450–600 g per square meter under 700–900 PPFD and a 56–63 day finish, with skilled operators exceeding these numbers. Per square foot, that translates to roughly 45–75 g in optimized scenarios, depending on phenotype and training. Outdoor plants in warm, dry climates can surpass 1.5–2.5 kg per plant with ample root volume and season length.
Commercially, the strain’s dense flower structure trims efficiently, improving labor-to-output ratios. The visual frost and color potential support premium pricing when aroma presents cleanly. Solventless extractors will find competitive yields thanks to abundant bulbous trichome heads, particularly from the fuel-forward phenotype. For fresh frozen, harvesting at the cloudy-dominant stage maximizes terpene capture for live products.
From a market standpoint, Monkey Pie fits the ongoing consumer preference for dessert-forward indicas. Shelf performance tends to be strongest when terpene totals exceed 2.0% and THC lands above 22%, as many retail buyers use these thresholds as quick heuristics. Transparent labeling that highlights Bred by 42 as the breeder and notes the mostly-indica heritage helps set accurate expectations. Batch-level notes on phenotype expression can further differentiate SKUs and build customer trust.
