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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.
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Marie Callender’s Chocolate Satin Pie has been a favorite of ours 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. This pie is one you need to make 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!
This pie is very similar to the traditional chocolate french silk pie recipe that everyone loves. It is so rich, creamy, and smooth! Serve this chocolate satin pie along with pumpkin pie and some fruit pies. It’s definitely going on the menu for Thanksgiving dinner.
Ingredients for Creamy Chocolate Satin Pie
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!
- Oreos – Take about 18 Oreo cookies and scrape out the middle of the cream. You will only need the outside cookie for crushing.
- Butter – Melt the butter in the microwave to make the Oreo crust. The melted butter will be the glue to holding the pie crust together.
- Gelatin – I like to use the brand Knox. You will need the .25 ounce package.
- Egg – Whisk the egg into the filling.
- Milk – The more fat in your milk, the thicker and creamier it will be.
- Sugar – This is for balancing out the chocolate sweetness!
- Unsweetened cocoa powder – This will be cooked and heated in the saucepan.
- Semi-sweet chocolate chips – Use your favorite kind of chocolate chips. Melt together with the whipping cream in a saucepan oven medium-low heat.
- Heavy whipping cream – This will be divided during the recipe. It will also help aid in thickening and giving the chocolate pie a creamy texture when melted with the chocolate chips.
Get ready to top off your pie with the homemade whipped topping that is amazing and delicious! Using an electric mixer on high speed, whip together the topping ingredients until there are stiff peaks formed. It is that simple! Add to the top of the pie for a dreamy, silky sensation!
- Whipping cream – The remaining whipping cream will be added to the whipped topping.
- Sugar – Added in for sweetness!
- Chocolate bar – Any chocolate will do. Use a grater and grate around the edges of the chocolate bar.
Some Tips and Changes to Satin Chocolate Pie
This chocolate satin pie is rich in flavor and always a family favorite during the holidays. Here are a few tips and ideas to help make it even better. Enjoy this delicious dessert pie just the way you like it!
- Place the Oreos into a food processor or blender until they are blended into fine crumbs.
- If you are wanting to make this pie on the healthier side, substitute margarine for the butter and use skim milk. Change the sugar to stevia, and use a dark chocolate rather than semi-sweet for heart benefits.
- Be careful when melting the chocolate chips in the microwave. They can burn easily and burnt chocolate tastes horrible, it turns dry and brittle and is no longer fit to use in the recipe. Stir well between each heating.
- Vanilla extract is always a favorite dessert ingredient. Add in a teaspoon to the topping or filling for extra flavor in the chocolate satin pie.
- 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.
“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
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.
We were inspired by Marie Callender’s pie to make this chocolate satin pie. We know how famous and loved these pies are. Marie Callender’s most popular pie is the lemon meringue pie. It is slightly tart and sweet, then topped with a meringue that is perfectly golden on top.
Storing Classic Chocolate Satin Pie
This chocolate satin pie needs to be placed in the refrigerator when storing. It is best to lightly wrap this pie or use an air tight container that does not touch the topping. Place in the fridge for 5 to 7 days or in the freezer for 1 month. When ready to enjoy the frozen pie, let thaw in the refrigerator overnight.
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.
Our Version of Marie Callender’s Chocolate Satin Pie
- Food Processor
- Blendtec Blender
- 18 OREO sandwich cookies with middles scraped out, 36 cookies total
- 1/2 cup butter melted
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 Tablespoons 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 Tablespoons 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.