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.
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 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.
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!
- 18 OREO sandwich cookies with middles scraped out 36 cookies total
- 1 stick 8 Tbsp butter, melted
- 1 envelope 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
- Remaining whipping cream 2 cups less 2 Tbsp
- 2 Tbsp sugar
- 1 chocolate bar grated
- 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.
- 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 large bowl 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.
- Beat remaining whipping cream and sugar until stiff. Use to decorate the top of the pie.
- Sprinkle with grated chocolate.