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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.
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.
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.
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 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.
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.
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
The filling in this is like a chocolate mousse. It tastes good, but calling this a copycat recipe of Marie Callender’s Chocolate Satin pie is quite frankly ridiculous. The consistency and texture is nothing like chocolate satin!
This is amazing! I grew up new a Marie Callendar’s and missed this pie! New family favorite ❤️
Have you ever substituted the heavy cream for caned coconut milk?
No, we’ve never made that substitution. It might not set as well with coconut milk, but it will taste good.
Thanks for replying to my question! I was too impatient and tried it anyway and it tasted great 😊 I don’t know how different the texture was because I haven’t tried your original version. All I can say is it sets up nice and is so great that even my family who can eat dairy enjoyed it and were none the wiser! Thanks again for sharing💛 🍫 🥧 🙂
I made this for the first time for my brother. We use to live in Vegas and would get pies every February and October from Marie calendars. We now live in Oklahoma and don’t have them. I wasn’t sure how it was going to turn out but was extremely impressed with the results. I doubled the recipe which ended up giving me enough filling for 3 pies. However I did cheat and just buy the already made Oreo pie crusts. I also used milk chocolate chips instead of semi sweet. I don’t know how much difference in taste it made but my pies tasted better than Marie calendars. So I definitely recommend this recipe. I’m about to make it again today.
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!
Thanks for sharing your family recipes they sound great. GOD BLESS
You are very welcome! 🙂
Is this milk chocolate like Marie calandras used to make it is this the dark chocolate like they sell now?
It is the milk chocolate one like they used to make 🙂 Hope this helps!
How long does it need to be in the fridge for to “set”?
Is this just for one pie? If I wanted to make four would I just add 4x the amounts? Thanks!
Yep! This is just for one pie!
Do I use a deep dish pie plate or a normal one?
Just a normal 9-inch pie plate should be fine!
How long does it take for the filling to set? Approximately.
Thanks
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.
could you leaver the gelatin out? or what about a gelatin substitute?
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!
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.
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.
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.
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!
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?
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!
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?
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/
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!!
Hi Jamie, that’s not a silly question! Yes, the pie will freeze well. Enjoy!
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!
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!
Thank you so much–I’ve been trying to find a good chocolate pie .
Made this pie with my husband and it turned out great! Thanks for the recipe!
So glad you liked it!
They are on sale at WalMart for $4.50…you can not buy all these ingredianets for that much.
True… but there’s something about having the homemade touch 🙂 right?
Are you sure 1 stick of butter? My oreos are swimming in butter?
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.
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!
Good luck! Let us know how it turns out! 😀
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?
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.
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!
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!!
I also had these problems. Crust was too wet and when baked got too soft. Put in freezer to firm up. And when I made the filling it was too bitter for my kids. I also think the ratio for crust to filling was off. I only had a little crust and a lot of filling. This recipe needs some tweaking.
Could I use tubs of Cool Whip in place of the heavy cream for this recipe thank you
Yes, you could use Cool Whip. It will change the texture some, but it will still be good. Good question!
If I buy a premade chocolate crust from the store to use, do I still bake that first, before doing the filling?
No— you probably don’t need to bake it first because most of those are pre-baked. 🙂
omg, this is heaven 😀
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.
How do you make the filling less dark chocolate/butter and more milk chocolate?