6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
HvlSxHY-show-poster2x3-4ik43uV.png

Earth Focus

Start watching
5LQmQJY-show-poster2x3-MRWBpAK.jpg

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Weekend Recipe: French Silk Chocolate Pie

Support Provided By

Today's the day for chocolate! To show you really care, make it homemade. This America's Test Kitchen recipe recreates the original 1951 recipe (it was a Betty Crocker contest winner!) with a couple delicious tweaks.

Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen

French Silk Chocolate Pie
Serves 8 to 10

1 cup heavy cream, chilled
3 large eggs
3/4 cup sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
1 (9-inch) pie shell, baked and cooled

Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.

Beat eggs: Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don't let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.

Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours.

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!

Support Provided By
Read More
Close-up view of cherry blossoms in Little Tokyo.

Where to Find the Most Beautiful Blooming Trees in the L.A. Area

While L.A. may be more closely associated with palm trees lining its sidewalks and streets, this sprawling city and its surrounding municipalities is actually a horticultural delight of varied treescapes. Here are seven spots to get a glimpse of great blossoms.
A cup of ginjo sake paired with Tsubaki's kanpachi sashimi

Sake 101 Taught by Courtney Kaplan of Tsubaki and Ototo

Sake has existed for thousands of years. To help introduce and better understand this storied beverage, we turn to Courtney Kaplan, sommelier, sake aficionado and co-owner of restaurants Tsubaki and Ototo in Los Angeles.
An image of the French district in downtown Los Angeles. The image shows Aliso Street in downtown Los Angeles, California, with signs labeling buildings "Griffins Transfer and Storage Co." and "Cafe des Alpes" next to "Eden Hotel," which are located on opposite corners of Aliso and Alameda Streets. A Pacific Electric streetcar sign reads "Sierra Madre" and automobiles and horse-drawn wagons are seen in the dirt road.

What Cinco de Mayo Has to do with the French in Early L.A.

Cinco de Mayo is often celebrated wrongly as Mexican Independence Day, but a dig into the historical landscape of Los Angeles in the early 19th century reveals a complex relationship of French émigrés with a Mexican Los Angeles.