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This Marie Callender’s Chocolate Satin Pie Copycat recipe is spot on! The pie is rich and creamy, just like the Chocolate Satin Pie at the restaurant.
Chocolate Satin Pie
Marie Callender’s Chocolate Satin Pie has been a favorite of mine for years. We used to live close to a Marie Callender’s restaurant and we would buy this pie every time it went on sale. It is so rich, creamy, and smooth! A few years ago, we moved to another city and we don’t have a Marie Callender’s close by anymore. I’m hosting Thanksgiving dinner this year and I wanted to serve a chocolate cream pie along with pumpkin pie and some fruit pies. I found a copycat recipe online at Budget Gourmet Mom. I tried it out on my family and some friends last night and everyone loved it! It’s definitely going on the menu for Thanksgiving dinner.
Some Tips and Tricks
This recipe is pretty close to the original and much better than the frozen version you can buy at the grocery store. There are a few steps to getting the filling just right, but the extra steps are worth it. The filling is delicious! You need to make this when no one else is at home, and hide it in the very back of the fridge, or it won’t last until you are ready to serve it for dessert! A quick tip: be careful when melting the chocolate chips in the microwave. They can burn easily and burnt chocolate tastes horrible, turns dry and brittle, and is no longer fit to use in the recipe. Stir well between each heating. Enjoy!
More Pie Please!
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. Give these delicious options a try.
- How to Make the Perfect Pie Crust is your first stop to mouth-watering pies. Once you’ve got that figured out, you’re ready to wow with the rest of these recipes.
- Dutch Apple Pie with Crumb Topping is a unique and utterly amazing version of the all-American apple pie.
- Coconut Cream Pie is a dreamy, island dessert with a to-die-for made-from-scratch filling.
- Easy Berry Pie is the perfect thing to serve alongside your scoop of vanilla ice cream.
How To Make Chocolate Satin Pie
Our Version of Marie Callender’s Chocolate Satin Pie
Video
Equipment
- Food Processor
- Blendtec Blender
Ingredients
Cookie Crust:
- 18 OREO sandwich cookies with middles scraped out, 36 cookies total
- 1/2 c butter melted
Filling:
- 1 pkg unflavored gelatin I used Knox
- 2 Tbsp water
- 1 egg
- 1/2 cup whole or 2% milk
- 4 Tbsp sugar
- 1/3 cup unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips
- 1 quart heavy whipping cream divided
Topping:
- Remaining whipping cream 2 cups less 2 Tbsp
- 2 Tbsp sugar
- 1 chocolate bar grated
Instructions
For Cookie Crust:
- Preheat oven to 325 degrees
- Place the cookies in a food processor or blender and blend into fine crumbs.
- Add melted better to the crumbs and stir well.
- Press mixture into a 9″ to 9 1/2″ pie plate.
- Bake for 10 minutes and allow to cool before adding filling.
For the Filling:
- Sprinkle gelatin over the 2 Tbsp of water. Set aside.
- Whisk egg, milk, sugar, and cocoa powder in a small saucepan until smooth. Heat on stovetop on low, stirring constantly, until mixture is slightly thickened. Add mixture to gelatin and stir until smooth.
- Melt chocolate chips and the 2 Tbsp of heavy whipping cream in the microwave. Heat in the microwave at 50% power for 30 seconds and stir. Heat at additional 10 second increments, stirring well between each set until chocolate is smooth. Add to the bowl with the gelatin mixture, and stir well.
- Beat 2 cups of 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 it at this point – it is delicious!
- Pour completed filling into cookie crust and refrigerate until set.
For the Topping:
- Beat remaining whipping cream and sugar until stiff. Use to decorate the top of the pie.
- Sprinkle with grated chocolate.
Nutrition Information
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Hi, I’m excited to try this recipe next weekend but can you please clarify the gelatin amounts? By one package, do you mean the equivalent of one envelope, so 0.25oz? Or 1oz?
One envelope, so 0.25 ounces!
This is the most delish pie ever!!!!!! I usually make a French Silk Pie but this one is right over the top! (The filling is also yummy as aa pudding)!
I found the instructions easy to follow and had no problems or issues with it at all and will certainly be making it from now on.
Thank you so very much for posting this very easy yummy pie.
Yvonne
I made this pie last night for my son’s birthday. Every year for at least 14 years we’ve gotten him a chocolate satin pie from M.C. But sadly, there is no restaurant near us anymore. I thought the pie was pretty good, though a little fluffier and less dense than the MC version. More of a mousse texture. Wondering what the difference could be. Also, it had barely any sweetness to it, between the semisweet chips (I used Ghirardelli) and only 4T of sugar. I’d try 5 or 6 T next time. Finally, I too had little bits of gelatin throughout the pie — at least a couple in every slice. Certainly not a dealbreaker, but I’d maybe not hydrate the gelatin quite as early in the process as I did. But thank you for the recipe! I’m guessing it’s as close as anybody’s going to get. 🙂
This is a wonderful recipe. I made it for my wife’s birthday and it was hit. Thank you.
I used a Macadamia nut crust from a Key Lime pie receipt that I had just made (which is wonderful). The pie was perfect and better than the one from the freezer at the store. Our Marie Calendar’s closed about a year ago and we missed this pie so i was happy to find it here. Thanks
Oh my goodness this looks so delicious and yummy! My daughter and husband are going to love this recipe! I can’t wait to give this a try!
This would be a crowd pleaser! And you are very right about been careful melting chocolate in the microwave!😂😂😂
I was once a victim, and the whole thing was not good at all.
Just the name of this pie gives it away – so smooth and delicious. Thanks for this lovely recipe.
Oh yum! What a delicious, decadent pie. Love that Oreo crust and the whipped cream piped around the top.
This pie was so delicious!! You are totally right – it tasted just like the Marie Callenders pie I used to eat when I was a kid!
I have everything I need for this dish, can’t wait to make it this weekend!
This pie is best ever! It is rich and velvety, everything I want in a chocolate pie! So darn delicious!
This is my husband’s favorite dessert in the whole world and the Marie Callender’s by our house closed. This recipe has been a lifesaver! I did, however, have to make a couple of modifications both times. The filling was WAY too much for one pie. Looking at the comments, I am the only person apparently having this issue, but I’ve made it twice and it’s been true both times. I end up having to have two pie crusts on hand to put the filling in — no one in my house complains about having two pies. Also, I agree that the butter to Oreo halves recipe is off. The amount in the recipe also didn’t make a pie crust that went up high enough on the sides of the pie pan. I used 24 Oreos (so 48 halves) instead this time and that worked much better. With these adjustments, this recipe is perfect!
Jessica, you’re right – it makes waaay too much for one pie. But no one in my house complained about extra pie filling, either!
The first time I tried making this, it didn’t turn out right but that was definitely my fault. I’ve now made it 3 times and the latter 2 turned out perfect! We think it’s even better than store bought! Thank you so much for sharing this recipe 🙂 My only question is, how long are you supposed to whisk the egg, cocoa, sugar and milk over heat? I ended up doing it for 12 minutes but I don’t know if that’s too long or not enough. It all turned out amazingly delicious but I want to find out the correct way.
It really depends on your pan and the burner. Your best bet is to whisk it over the heat until the mixture becomes obviously thickened.
I just made this today and the texture is definitely off. How long are you supposed to “Whisk egg, milk, sugar, and cocoa powder in a small saucepan until smooth. Heat on stovetop on low, stirring constantly, until mixture is slightly thickened”? I think I didn’t keep it on the heat for long enough.
The timing definitely depends on your stovetop and the type of pan you use. You’ll notice the ingredients get obviously thicker and that’s when its ready!
This recipe was OK but not stellar. I’ve had the Marie Callender’s pie — and this recipe is close in a general sort of way but not the same. By the time you buy all the ingredients for the recipe, you’ve probably spent more than if you went to the grocery store and bought the Marie Callender’s pie. Note that there is a step missing in the recipe: The two different chocolate mixtures are never combined. (You figure that out on your own.) . I wouldn’t make this recipe again.
I’m sorry that you didn’t enjoy the recipe. Thank you for bringing up the missing step – I will edit the directions to reflect that!
I bought a bag of cookies pieces. How much should I use since they aren’t whole cookies? I can measure them in ounces or how many cups of cookie crumbs should I end up with after I put them in the blender?
It is roughly 1 1/4 cups. Hope this helps!