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This Chocolate Satin Pie is rich, silky, and unbelievably creamy. It tastes just like the classic you remember from Marie Callender’s restaurant, with a cool Oreo crumb crust, a satiny chocolate filling, and soft swirls of fresh whipped cream on top. It slices clean, looks gorgeous, and vanishes fast.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I’ve made this pie about a dozen times. It is always a family favorite and I sometimes need to make two of them so I can have more than 1 piece myself! I’m getting ready to make it for Pi Day at the office.” – Marci
“This is amazing! I grew up new a Marie Callendar’s and missed this pie! New family favorite!” – Natalie
“This pie was so delicious!! You are totally right – it tasted just like the Marie Callender’s pie I used to eat when I was a kid!” – Anjali
Why I Love This Recipe
We used to live close to a Marie Callender’s and would grab their Chocolate Satin Pie every time it went on sale. It was our go to celebration dessert because it felt special without being fussy. When most of the restaurants closed, this copycat became a little treasure in our family. The filling is smooth and velvety, the chocolate flavor is deep, and the fresh whipped cream makes every slice feel bakery worthy. It beats the frozen grocery version by a mile.
What to serve with Chocolate Satin Pie: try it after a cozy dinner, with a cup of hot cocoa, or on a dessert table next to Lemon Meringue Pie, Raspberry Cream Pie, or German Chocolate Pie for a full pie night.
🩷 Echo
Ingredients You’ll Need
- Crust – Oreo chocolate cookie crumbs and melted butter pressed into a 9 or 9.5 inch pie plate for a crisp base.
- Gelatin – Unflavored gelatin hydrates in water and sets the filling so it slices clean. I like Knox.
- Egg – Whisked into the custard for body.
- Milk – Whole or 2 percent gives better richness and helps the custard thicken.
- Sugar – Balances the cocoa and chocolate so the pie is sweet but not cloying.
- Unsweetened cocoa powder – Blooms in the warm custard for deep chocolate flavor.
- Semi sweet chocolate chips – Melted with a little cream for an extra smooth, truffle like filling.
- Heavy whipping cream – Some melts with the chocolate for richness, the rest is whipped and folded into the filling and used for the topping.
- Topping – More whipped cream for piping or swooping, plus a grated chocolate bar for pretty flakes.
Ingredient Additions and Substitutions
- Crust options: Swap Oreos for chocolate graham crackers or a classic pastry crust if you prefer a French silk style base.
- Chocolate: Use dark chocolate chips for a slightly bittersweet bite or milk chocolate chips for a sweeter pie.
- Flavored twist: Add 1 teaspoon vanilla, almond, or peppermint extract to the filling.
- Cocoa: Dutch process cocoa gives a smoother, darker chocolate flavor. Natural cocoa works too.
- Stabilized topping: For extra sturdy swirls, beat in 1 tablespoon instant pudding mix with the topping cream.
- Gluten free: Use gluten free Oreo sandwich cookies for the crust.
How to Make Chocolate Satin Pie
- Make and bake the crust. Pulse Oreo cookies into fine crumbs, stir in melted butter, press into a 9 or 9.5 inch pie plate, and bake at 325°F for 10 minutes. Cool completely.
- Bloom the gelatin. Sprinkle unflavored gelatin over water in a large bowl and let it sit while you make the custard.
- Cook the chocolate custard. Whisk egg, milk, sugar, and cocoa in a small saucepan until smooth. Cook on low, stirring constantly, until slightly thickened. Pour over the bloomed gelatin and whisk until smooth and dissolved.
- Melt chocolate. Microwave chocolate chips with 2 tablespoons heavy cream at 50 percent power for 30 seconds, stir, then continue in 10 second bursts until smooth. Stir into the gelatin custard.
- Whip the cream and fold. Whip 2 cups heavy cream to stiff peaks. Gently fold into the chocolate mixture until combined and silky.
- Fill, chill, and finish. Pour filling into the cooled crust and chill 2 hours or until set. Whip the remaining cream with sugar to stiff peaks, pipe or swoop on top, and finish with grated chocolate.
Recipe Tips
- Place the Oreos into a food processor or blender until they are blended into fine crumbs.
- Chill the bowl and beaters for 15 minutes before whipping cream for faster, fluffier peaks.
- Heat the custard low and slow. Gentle heat keeps the filling smooth and prevents curdling.
- Melt chocolate patiently. Chocolate burns easily in the microwave. Stir between bursts and stop as soon as it is smooth.
- The topping is so delicate and pretty with the piped homemade whipped cream. Since the pie is a cream liquid substance, place toothpicks around the pie to keep the plastic wrap from touching and clinging to the entire pie.
- For extra clean slices, chill the pie at least 4 hours and wipe the knife clean between cuts.
Frequently Asked Questions
Chocolate satin pie starts with a chocolate cookie crumb crust layered with a rich, velvety chocolate filling, and topped with a homemade whipping cream. Garnish with extra chocolate flakes for presentation.
Both of these pies have a lot in common. They both have a chocolate mousse filling and topping of whipped cream. The difference between french silk pie and chocolate satin pie is the crust. French silk pie has a pastry crust and chocolate pie is usually an Oreo or crumb crust.
A quick 10 minute bake helps the crust set and hold its shape. If you skip the bake, chill the crust at least 30 minutes before filling.
Gelatin is what gives that perfect satiny slice. If you need a gelatin free version, use a stabilized chocolate mousse recipe that sets with melted chocolate and whipped cream only, but the texture will be a little softer.
Make Ahead and Storage
Make Ahead
Make the crust up to 2 days ahead and keep covered at room temperature. Assemble the pie up to 24 hours before serving and refrigerate. Add the whipped topping and chocolate shavings the day of serving for the cleanest look.
Storage
Refrigerate covered for 5 to 7 days. Freeze for up to 1 month, well wrapped. Thaw overnight in the refrigerator. Keep the topping from touching the wrap by using a few toothpicks around the edges.
More Pie Recipes
Whether you’re gearing up for Thanksgiving Dinner, or hosting a pie night with friends, there is always room for another kind of pie at the table.
- German Chocolate Pie
- Chocolate Haupia Pie
- Costco Peanut Butter Chocolate Cream Pie
- Butterscotch Pie
- Blackberry Pie
- Raspberry Cream Pie
- Mud Pie
- Salted Caramel Pie
This Chocolate Satin Pie brings back every nostalgic bite we loved from the restaurant. It is silky, chocolatey, and so simple to make at home. If you try it, leave a star rating and a comment. I love hearing how you serve it and any fun twists you add. 💛
Marie Callender’s Chocolate Satin Pie
Video
Ingredients
Cookie Crust
- 18 OREO sandwich cookies, with middles scraped out, (36 chocolate cookies total)
- ½ cup butter, melted
Filling
- 2 tablespoons water
- 1 (0.25-ounce) package unflavored gelatin
- 1 large egg
- ½ cup whole or 2% milk
- 4 tablespoons sugar
- ⅓ cup unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips
- 2 cups plus 2 tablespoons heavy heavy whipping cream, divided
- 1 quart heavy whipping cream, divided
Topping
- 2 cups minus 2 tablespoons heavy whipping cream
- 2 tablespoons sugar
- 1 regular-sized chocolate bar,, grated
Instructions
For Cookie Crust
- Heat oven to 325 degrees F.
- Place the cookies in a food processor or blender and blend into fine crumbs. Add melted butter to the crumbs and stir well.
- Press the mixture into a 9-inch or 9.5-inch pie plate. Bake for 10 minutes. Allow to cool before adding filling.
Filling
- Place water in a mixing bowl. Sprinkle gelatin over water. Set aside.
- Whisk egg, milk, sugar, and cocoa powder in a small saucepan until smooth. Heat on low, stirring constantly, until mixture is slightly thickened. Add mixture to gelatin and stir until smooth. Set aside.
- Place chocolate chips and 2 tablespoons of heavy whipping cream in a microwave-safe dish. Heat in the microwave at 50 percent power for 30 seconds. Stir. Heat at 50 percent power in an additional 10-second increments, stirring well between each set, until chocolate is smooth. Add to the bowl with the gelatin mixture. Stir well.
- Beat 2 cups heavy whipping cream in a mixer or large bowl until stiff. Gently fold whipped cream into the chocolate mixture. You have to sneak a taste at this point-it is delicious!
- Pour completed filling into cookie crust and refrigerate for 2 hours, or until set.
Topping
- Beat remaining whipping cream and sugar until stiff. Use to decorate the top of the pie.
- Sprinkle with grated chocolate.
Equipment
- Food Processor
Notes
- I use Knox brand gelatin.
- Chill the mixing bowl and beaters before whipping cream.
- Buy 1 quart of heavy cream to cover the whole recipe. Use 2 cups plus 2 tablespoons for the filling, then use the remaining cream for the topping.
- Dutch process cocoa gives a deeper color and smoother chocolate flavor.
- For the cleanest slices, chill at least 4 hours before serving.
- Store covered in the refrigerator for 5 to 7 days or freeze up to 1 month. Thaw overnight in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We want to hear from you! Please leave a review.
Is a half cup of butter correct for the crust? This is the second time I’ve made it and I used extra Oreos this time and I still feel like the crust is soupy there’s so much butter. Next time I’m going to use half a stick instead. I do love this recipe. It’s so delicious!
Yes, that amount is correct but the crust should definitely not be soupy. I’m not sure what could have happened here. Definitely try it with a half stick and let us know how it turns out for you!
I have made this recipe a couple times and it is amazing! I had someone request it for their birthday, after trying it at a holiday get together 🙂 The texture of the filling is on point and sets up beautifully. The last time I made it with 3/4c dark chocolate and 1/4 semi-sweet as that’s what I had on hand and sooo good. The dark chocolate enhancing the flavor but is kept in check by the semi and whipped cream. Definitely will become a staple for holidays (especially since they changed the frozen version and this is so much better).
For those who have had issues with the filling, you have to stir on the stove for, I think, longer than you’d expect. It’s really a “trust the process” step of the recipe.
I’ve made this pie about a dozen times. It is always a family favorite and I sometimes need to make two of them so I can have more than 1 piece myself! I’m getting ready to make it for Pi Day at the office.
One thing to note: If you use the premade storebought crusts (keebler and oreo do make a chocolate cookie crust) they are much smaller and you will end up with lots of the mousse filling left over. You should buy two crusts if that is the case.