I’ve made this Piña Colada Cake exactly 10 times. Haha. Whenever I think I know what I’m doing, cakes love to come out of the oven all messed up and tasting mediocre; they laugh in my face and humble me right to the ground.
All that testing was worth it because we now have a delicious cake that will remind you exactly of a piña colada. It has a balance of flavors of equal parts pineapple, coconut and rum. It’s only slightly boozy-tasting.
When I was making this cake, it reminded me of Hawaii. And yeah, a lot of that has to do with how many frozen piña coladas I consumed before noon when I visited.
I’ve only been once—last year for the first time—and it truly is one of the most beautiful places I’ve been to. There’s a vibe in Hawaii, I can’t explain it. But I think whenever I go to lands where the indigenous culture is so alive and celebrated, it gives the place a magical vibe. I feel similarly when I visit New Mexico.
I’m usually a huge hater on summer. I usually enjoy complaining about the hot weather, bugs and bright sun but I have to say, this summer has changed me. I’ve SO enjoyed all of the beautiful fruits and veggies and the warm weather has been, dare I say, enjoyable! It doesn’t hurt that a vacation to Hawaii is in my near future where I will, for the last time, celebrate summer. The last few months have been a good lesson in changing my perspective!
Summer is far from over so we’re still riding the season’s wave with today’s post. I teamed up with Roth Cheese to share their new Chèvre! Their goat cheese is so perfectly tart and salty. When I went to go and make whipped goat cheese, I figured I’d need to add a few more things to make the flavor sing, but truly, it needed nothing. Not even a pinch of salt or a zest of lemon. Zilch. Nothing. It was truly perfect as is. To find some near you, click here!
I’m currently in a very dark cave called 90-Day Fiance. It’s an amazing show, GREAT content. And surprisingly very good for productivity. I always need some sort of television that doesn’t require insane amounts of attention to play in the background while I work. And 90 Day show is perfect for that!
A few weeks ago we were blessed by being invited to a summer dinner party and I was tasked with dessert. I went strolling through the farmer’s market that weekend and I was stopped dead in my tracks by the fragrant, sweet smell of summery yellow peaches. Yum. I decided to buy a handful.
I wanted something that was easily transportable and would be easy enough to whip up in an hour or so. This fit the bill perfectly.
I made a sweeter version of Carla Hall’s biscuits. I added about 1/4 cup of sugar to make them a bit sweeter (they still weren’t very sweet so don’t worry).
I sprinkled the tops with turbinado/raw sugar and a bit of flakey sea salt; they were delicious! Since I was transporting this whole thing, this is what i did:
I posted this recipe for this French Silk Pie on The Instagram last Thanksgiving and realized I never properly posted the recipe here; you know, in real printable, easily-readable form. I like things to live here, too, especially given how Instagram captions can’t be rich-pinned and easily searchable. So here we are.
This pie is perfect for literally every time of year. If it’s summer and you don’t want to warm up the oven, you only have to do it for the crust. A very short amount of time!
If it’s the holidays or Thanksgiving, this is also a perfect pie. Not a ton of oven space? This is nearly a no-bake pie.
French Silk Pie Facts
French silk pie is technically an icebox cake. It gets its name from it’s silky texture. Makes sense, right?
There is raw egg in this pie! The only big heads up you need to know about this pie is there is indeed raw egg in this dessert.
When using raw eggs of any kind I always recommend opting for organic eggs or the best quality and freshest you can get your hands on. You know, for safety.
I don’t always bake with organic eggs but for something like this, it’s definitely my move.
French Silk Pie is The Perfect Make Ahead Dessert
This recipe for French Silk Pie truly is a great make-ahead recipe; something we’re all looking for when gatherings like summer parties or Thanksgiving/Friendsgiving get-togethers are in the future.
I like to keep it in the fridge with a piece of plastic wrap or parchment pressed to its surface. It’ll get a bit messed up when you remove the plastic wrap but you can definitely smooth it out again with a butter knife or off-set spatula.
How to Make French Silk Pie
Start with the crust. What I love about this pie is that it uses a cookie crust, which is WAY easier than baking off traditional pie crust.
Melt the chocolate. In a double-boiler, add the chopped chocolate to a bowl nestled on top of a saucepan filled with a few inches of water.
Beat the other wet ingredients. Mix together the butter, sugar, vanilla extract and salt.
Add the melted chocolate.
Crack in the eggs. One at a time, add the eggs and keep beating the mixture until the mixture is super fluffy.
Transfer the filling to the pie dish. Pour in the chocolate mixture into the baked off pie crust. And then transfer to the fridge to chill.
Serve. Right before you’re ready to serve, make the whipped cream and add it to the top of the pie. I added the whipped cream to a piping bag to give a pretty effect. And then shaved on some chocolate using a vegetable peeler.
Classic French Silk Pie that is so very chocolatey and smooth. This pie is a perfect make-ahead pie for summer or Thanksgiving. Topped with fluffy whipped cream and shavings of chocolate.
2cupsgraham cracker crumbs
Pinch of kosher salt
1/2cupunsalted butter, melted
3ouncesmilk or dark chocolate
12tablespoonsunsalted butter, room temperature
3/4cupwhite granulated sugar
1teaspoonpure vanilla extract
1cup heavy cream
1ounces milk chocolate, for topping
To Make the Crust:
Preheat oven to 350 degrees F. Place the crumbs and salt in a medium bowl. Pour in the butter and mix until the gingersnap crumbs are moist. Transfer to 14-inch x 5-inch tart pan, 9-inch tart pan or 9-inch pie dish. Press the crumbs firmly and evenly until they line the bottom and sides of the pan or dish. Bake until slightly darker in color and mostly firm to the touch, about 5 minutes. Allow the crust to cool completely before adding the filling.
To Make the Filling:
In a double boiler (or a stainless steel bowl placed over a saucepan filled with a few inches of water), add the chopped chocolate. When mostly melted, remove from the heat and stir until smooth. Allow to cool slightly, about 5 minutes. Meanwhile, in the bowl of a stand-up mixer with the paddle attachment on, add the butter, sugar, vanilla extract and salt. Beat until smooth, about 2 to 3 minutes.
Pour in the mostly cooled melted chocolate and beat until combined. And then add one egg, allowing it to beat for a full 5 minutes. And then add another egg and beat for an additional 5 minutes. Set a timer! During this time, the eggs will help the mixture double in volume and make it nice and fluffy. Add the last egg and beat for one last time for 5 minutes. Remove from the mixer and give it a mix manually just to make sure there aren’t any chocolate bits not combined.
Transfer to the crust and spread into an even layer. Place in the fridge to chill for about 5 hours, until very chilled.
When you’re ready to serve, add the heavy whipping cream and powdered sugar to a bowl of a stand-up mixer with the whisk attachment. Beat until light and fluffy, about 2 to 3 minutes. Add the top of the pie and garnish with shavings of Moser Roth Milk Chocolate.
I’ve been on this quest to make homemade ravioli. I usually go the super easy route and buy the pre-made ones from the store stuffed with cheeses and then just try and make the sauce as exciting as possible. Let’s be clear: I still advocate for doing just that, especially on busier nights when time is not on our side. But, on occasion, when I’m feeling artsy, I like to make my own.
For this post, I teamed up with Vidalia Onions from Georgia. These onions—if you’re unfamiliar—are so deliciously sweet and tender. Now, you’re probably going to ask me, “Adrianna, what’s the difference between a regular yellow onion and a Vidalia onion?” I’m glad you asked!
Vidalia onions are from Vidalia, Georgia. The water content in Vidalias is usually higher than a yellow onion. Their vibe is subtle and a bit more mellow. If I’m eating raw yellow onions, I usually soak them in a bit of water with salt to take their edge off; no need with Vidalias!
Their primo season is from April through September. And while they’re usually categorized as “sweet onions” not all sweet onions are Vidalias. So specifically look for Vidalias. They still have a lovely savory quality to them that makes everything more flavorful.