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
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.
Equipment
- Food Processor
- Blendtec Blender
Mirlandra @ mirlandraskitchen.com says
Wow, this looks really yummy! I love chocolate pie but I have not made one in ages. I think it’s time for some pie making! I really like the idea of the Oreo crust instead of a pastry crust.
Kimi says
omg, this is heaven 😀
Amanda says
If I buy a premade chocolate crust from the store to use, do I still bake that first, before doing the filling?
Erica says
No— you probably don’t need to bake it first because most of those are pre-baked. 🙂
Shelly says
Could I use tubs of Cool Whip in place of the heavy cream for this recipe thank you
Echo says
Yes, you could use Cool Whip. It will change the texture some, but it will still be good. Good question!
Lyme says
Hi. I usually love your recipes but this one was a flop. The crust was seeping out butter. I finally used a no bake oreo crust ( 1/4 c. Butter mixed with 24 whole oreos). That was easier. The filing was too bitter. My kids would not eat it. This post was not for me. Love your site and will keep trying your other recipes!
Brittany says
I also had issues with the crust. I did the 18 Oreos (36 halves without the filling) to one stick of melted butter & it seemed too wet but I pressed it into the shell and tried to bake anyway. It turned into a soupy brown lava mess 🙁 I have made this pie filling before for my husband’s birthday but now I remembered that I used a different crust recipe. Not sure what I am doing wrong. Thanks for the recipe, the filling is wonderful!!
Kim says
Are you sure 1 stick of butter? My oreos are swimming in butter?
Echo says
Yes, that is what I use. Are you using 36 Oreo cookie halves? You want the Oreo’s to be moist so they will form a good solid crust when baking.
Sarah says
I just saw the “when baking” in your reply and read the instructions for the crust. Maybe that is why my homemade crusts always turn out extremely moist, none of the recipes said anything about baking the crust. Maybe I will give the homemade crust one more try, i instead of buying a pre-made one like I usually do. I can’t wait to make this for Christmas! Thanks for the recipe!
Erica says
Good luck! Let us know how it turns out! 😀
Natalie says
I made this with a Bob’s red Mill egg replacer and vegan true whip cream in a tub for a dairy free and egg free dessert for my family. It was DELICIOUS! Although my family are not vegans, I’m hosting thanksgiving with lots of vegans present, and I’m wondering if I may I use a pectin rather than gelatin I’m the satin pie?
Sarah says
I know this reply might be a bit late, i you probably made it for Thanksgiving, but I like to use the pre-made pie crusts when a recipe calls for making one with butter and oreos or graham crackers. Whenever I have attempted to make one myself, they come out… horrible. Lol.
MARY ALICE EADY says
They are on sale at WalMart for $4.50…you can not buy all these ingredianets for that much.
Erica says
True… but there’s something about having the homemade touch 🙂 right?
Ashley says
Made this pie with my husband and it turned out great! Thanks for the recipe!
Emily says
So glad you liked it!
june says
Thank you so much–I’ve been trying to find a good chocolate pie .
Mike says
Hi,
When you say “gently fold whipped cream into the chocolate mixture” does that mean we don’t stir and mix everything well?
The last two steps for the filling are not clear to me. Could you go over them in more detail please?
Thank you!
Echo says
Hi Mike, Folding is a method used to keep air in the mixture of the filling so it stays light and creamy, but at the same time blending the cream and chocolate mixture together. I use a rubber spatula to bring up the chocolate at the bottom of the bowl and “fold” it over the whipped cream that has just been added to the top. I continue to do this until I can’t see streaks of just chocolate or just whipped cream. Once I can see the two are blended together well, I discontinue folding and I scoop it into the pie crust. I hope this answers your question. Please let me know if you have any more questions. This is a delicious pie and well worth the extra effort! Thank you!
jamie says
This might be a silly question.. part of what I love about Marie callendars pies are eating them still partially frozen.. that being said is this pie okay to be frozen after its made????
Thanks!!
Echo says
Hi Jamie, that’s not a silly question! Yes, the pie will freeze well. Enjoy!
Denise Boyett says
I made this last weekend. Delicious! My only problem in the finished product was in certain spots of the pie, the gelatin was clumped. Any suggestions on avoiding this?
Favorite Family Recipes says
hmmm my guess is that the gelatin didn’t get mixed in well to begin with. Was it clumpy when you stirred it in? It could just come down to the brand of gelatin used. We will have to experiment and see what can be done to keep that from happening. Sorry about that!
Denise says
I made it again and you are correct. I didn’t mix the gelatin in well the first time. People told me this recipe is delicious. Do you have a banana cream pie recipe?
Favorite Family Recipes says
We need to get a good banana cream pie on here.. we don’t have one yet but here is our favorite banana pudding dessert: https://www.favfamilyrecipes.com/four-layer-banana-pudding/
Chelsea says
I whisked the filling(not folding-didn’t read that part) and i think it separated. It has like specks of chocolate/or whip cream. Any way to fix this? I set it in the fridge hoping it would set and maybe it would turn out ok.
Favorite Family Recipes says
I’m not sure why you have specks of chocolate, unless maybe the chocolate chips weren’t completely melted. I’m guessing it will still turn out just fine and taste great after setting up in the fridge. If you’re concerned that it still doesn’t look mixed well after it’s been in the fridge, you could try gently scooping out the filling into a bowl and mixing it again with a hand mixer and then put it back in the pie crust before decorating with the whipped cream. Please let me know how it turns out. Thank you!
MrsJKM says
This is one of my absolute favorite desserts! Over the last few years, all of the Marie Callender’s in the state of Colorado have closed. I’ve wondered for years if I will just not be able to have this pie again… and then I tried this recipe! It was absolutely delicious, and took me back to my Nature Callender’s days! The only change I made wasin addingthe gelatin (I had to I this step twice: the first time I did it as the recipe calls and sprinkled it over 2tbs water, but i think I let it sit too long, and it became a hard gel. Instead of sprinkling it in the water the second time, I whisked it right into the chocolate mixturein the pot.) Came out perfectly! Next time I’ll use a medium saucepan instead of a small saucepan. I also may use a little less Hershey’s cocoa powder.
Monika says
This might be late, but the gelatin is supposed to alternate into a hard gel. When you add it to the saucepan it will melt into a liquid. What you are doing is hydrating the powdered gelatin so you can liquify it. Adding the powder directly to the batch will make it grainy and clumpy. But it seemed to work out for you so good job. I would try it as it is in the recipe and see if you get a different result.
LINK says
could you leaver the gelatin out? or what about a gelatin substitute?
Favorite Family Recipes says
I haven’t tried it without the gelatin, but I don’t see why a substitute wouldn’t work. Let us know how it turns out!
Annette says
How long does it take for the filling to set? Approximately.
Thanks
Favorite Family Recipes says
Ideally it would have 2-3 hours in the fridge to set, but you could probably get away with just one hour. You can also try popping it in the freezer for a bit if you need it to set up faster.
Krista Garrett says
Do I use a deep dish pie plate or a normal one?
Favorite Family Recipes says
Just a normal 9-inch pie plate should be fine!
Felicia Taylor says
Is this just for one pie? If I wanted to make four would I just add 4x the amounts? Thanks!
Favorite Family Recipes says
Yep! This is just for one pie!
Nate says
Is this milk chocolate like Marie calandras used to make it is this the dark chocolate like they sell now?
Favorite Family Recipes says
It is the milk chocolate one like they used to make 🙂 Hope this helps!
Nate says
How long does it need to be in the fridge for to “set”?
Vera j Tabor says
Thanks for sharing your family recipes they sound great. GOD BLESS
Emily Walker says
You are very welcome! 🙂
Shaun says
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?
Erica Walker says
It is roughly 1 1/4 cups. Hope this helps!
kayemmdee says
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.
Favorite Family Recipes says
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!
Nikki says
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.
Favorite Family Recipes says
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!
Nicolette says
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.
Favorite Family Recipes says
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.
Jessica says
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!