We may earn a commission when you click on the affiliate links in this post.
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.
Table of Contents
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. It is so rich, creamy and smooth. Now that most of the restaurants are closed, this recipe is a treasure!
Ingredients
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.
Topping Ingredients
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.
How to Make Chocolate Satin Pie
Prepare the crust. Blend the Oreo cookies into fine crumbs in either a food processor or a blender. If you don’t have either, you can place the cookies in a sealed plastic bag. Squeeze as much of the air out as you can, then use a rolling pin to crush the cookies.
Start with the gelatin. This will thicken the pie filling. Place 2 tablespoons of water in a large bowl and sprinkle a .25 ounce package of unflavored gelatin over the water. Set it aside while you prepare the other ingredients.
Make the filling. Combine the eggs, milk, sugar, and cocoa powder together in a small saucepan on the stovetop. Mix the ingredients together until they are smooth. Turn the heat on to low and stir constantly until the mixture is slightly thickened. Add this to the bowl with the gelatin and stir until it is nice and smooth.
Microwave the chocolate. Place chocolate chips and heavy whipping cream in a microwave-safe dish. Be careful not to overheat the chocolate. Heat in the microwave for 30 seconds on 50% power. Stir. Continue to heat in 10 second increments and stirring each time until the chocolate is smooth with no lumps. Add the chocolate to the bowl with the gelatin mixture.
Prepare the whipping cream. It’s best if you place the mixing bowl you will be using and the beaters in the freezer for about 15 minutes before making the whipped cream. Pour 2 cups of the whipping cream into the mixer or large mixing bowl you’ve prepared and beat until the cream is stiff.
Put the pie together. Fold the whipping cream into the chocolate/gelatin mixture. It’s ok to sneak a taste at this point – it is so good! Pour the filling into the cookie crust and place it in the fridge for 2 hours or until set.
Decorate the top. Whip the remaining heavy cream as before and add sugar. Use the whipped cream to decorate the top of the pie. Grate a Hershey’s chocolate bar to sprinkle over the whipped topping.
Recipe Tips
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.
- Place the Oreos into a food processor or blender until they are blended into fine crumbs.
- 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.
- 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. We have a delicious Lemon Meringue Pie recipe as well!
Storing 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
Equipment
- Food Processor
- Blendtec Blender
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.
Video
Notes
- I use the Knox brand of unflavored gelatin.
- If you buy 1 quart of heavy whipping cream, you will have enough for this whole recipe. I use 2 cups plus 2 tablespoons for the filling and the remaining cream (which is slightly less than 2 cups) for the topping.
- This chocolate satin pie needs to be placed in the refrigerator when storing. It is best to lightly wrap this pie or use an airtight container that does not touch the topping. Place in the fridge for 5-7 days or in the freezer for 1 month. When ready to enjoy the frozen pie, let thaw in the refrigerator overnight.
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.
My cooking skills are just okay, so I was a little nervous about making this pie. But, because my wonderful son-in-law requested one for Christmas dinner, I mustered my courage and dove in. The step by step instructions were so easy to follow, and the end result was absolutely worth the effort. Everyone raved about this delicious confection, and I think I gained a bazillion mother-in-law points.
Amazing