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This Chocolate Satin Pie is rich, silky, and unbelievably creamy. It tastes just like the classic you remember from Marie Callender’s restaurant, with a cool Oreo crumb crust, a satiny chocolate filling, and soft swirls of fresh whipped cream on top. It slices clean, looks gorgeous, and vanishes fast.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“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.” – Marci
“This is amazing! I grew up new a Marie Callendar’s and missed this pie! New family favorite!” – Natalie
“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
Why I Love This Recipe
We used to live close to a Marie Callender’s and would grab their Chocolate Satin Pie every time it went on sale. It was our go to celebration dessert because it felt special without being fussy. When most of the restaurants closed, this copycat became a little treasure in our family. The filling is smooth and velvety, the chocolate flavor is deep, and the fresh whipped cream makes every slice feel bakery worthy. It beats the frozen grocery version by a mile.
What to serve with Chocolate Satin Pie: try it after a cozy dinner, with a cup of hot cocoa, or on a dessert table next to Lemon Meringue Pie, Raspberry Cream Pie, or German Chocolate Pie for a full pie night.
🩷 Echo
Ingredients You’ll Need
- Crust – Oreo chocolate cookie crumbs and melted butter pressed into a 9 or 9.5 inch pie plate for a crisp base.
- Gelatin – Unflavored gelatin hydrates in water and sets the filling so it slices clean. I like Knox.
- Egg – Whisked into the custard for body.
- Milk – Whole or 2 percent gives better richness and helps the custard thicken.
- Sugar – Balances the cocoa and chocolate so the pie is sweet but not cloying.
- Unsweetened cocoa powder – Blooms in the warm custard for deep chocolate flavor.
- Semi sweet chocolate chips – Melted with a little cream for an extra smooth, truffle like filling.
- Heavy whipping cream – Some melts with the chocolate for richness, the rest is whipped and folded into the filling and used for the topping.
- Topping – More whipped cream for piping or swooping, plus a grated chocolate bar for pretty flakes.
Ingredient Additions and Substitutions
- Crust options: Swap Oreos for chocolate graham crackers or a classic pastry crust if you prefer a French silk style base.
- Chocolate: Use dark chocolate chips for a slightly bittersweet bite or milk chocolate chips for a sweeter pie.
- Flavored twist: Add 1 teaspoon vanilla, almond, or peppermint extract to the filling.
- Cocoa: Dutch process cocoa gives a smoother, darker chocolate flavor. Natural cocoa works too.
- Stabilized topping: For extra sturdy swirls, beat in 1 tablespoon instant pudding mix with the topping cream.
- Gluten free: Use gluten free Oreo sandwich cookies for the crust.
How to Make Chocolate Satin Pie
- Make and bake the crust. Pulse Oreo cookies into fine crumbs, stir in melted butter, press into a 9 or 9.5 inch pie plate, and bake at 325°F for 10 minutes. Cool completely.
- Bloom the gelatin. Sprinkle unflavored gelatin over water in a large bowl and let it sit while you make the custard.
- Cook the chocolate custard. Whisk egg, milk, sugar, and cocoa in a small saucepan until smooth. Cook on low, stirring constantly, until slightly thickened. Pour over the bloomed gelatin and whisk until smooth and dissolved.
- Melt chocolate. Microwave chocolate chips with 2 tablespoons heavy cream at 50 percent power for 30 seconds, stir, then continue in 10 second bursts until smooth. Stir into the gelatin custard.
- Whip the cream and fold. Whip 2 cups heavy cream to stiff peaks. Gently fold into the chocolate mixture until combined and silky.
- Fill, chill, and finish. Pour filling into the cooled crust and chill 2 hours or until set. Whip the remaining cream with sugar to stiff peaks, pipe or swoop on top, and finish with grated chocolate.
Recipe Tips
- Place the Oreos into a food processor or blender until they are blended into fine crumbs.
- Chill the bowl and beaters for 15 minutes before whipping cream for faster, fluffier peaks.
- Heat the custard low and slow. Gentle heat keeps the filling smooth and prevents curdling.
- Melt chocolate patiently. Chocolate burns easily in the microwave. Stir between bursts and stop as soon as it is smooth.
- 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.
- For extra clean slices, chill the pie at least 4 hours and wipe the knife clean between cuts.
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.
A quick 10 minute bake helps the crust set and hold its shape. If you skip the bake, chill the crust at least 30 minutes before filling.
Gelatin is what gives that perfect satiny slice. If you need a gelatin free version, use a stabilized chocolate mousse recipe that sets with melted chocolate and whipped cream only, but the texture will be a little softer.
Make Ahead and Storage
Make Ahead
Make the crust up to 2 days ahead and keep covered at room temperature. Assemble the pie up to 24 hours before serving and refrigerate. Add the whipped topping and chocolate shavings the day of serving for the cleanest look.
Storage
Refrigerate covered for 5 to 7 days. Freeze for up to 1 month, well wrapped. Thaw overnight in the refrigerator. Keep the topping from touching the wrap by using a few toothpicks around the edges.
More Pie Recipes
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.
- German Chocolate Pie
- Chocolate Haupia Pie
- Costco Peanut Butter Chocolate Cream Pie
- Butterscotch Pie
- Blackberry Pie
- Raspberry Cream Pie
- Mud Pie
- Salted Caramel Pie
This Chocolate Satin Pie brings back every nostalgic bite we loved from the restaurant. It is silky, chocolatey, and so simple to make at home. If you try it, leave a star rating and a comment. I love hearing how you serve it and any fun twists you add. 💛
Marie Callender’s Chocolate Satin Pie
Video
Ingredients
Cookie Crust
- 24 OREO sandwich cookies, with middles scraped out, (48 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 whipping cream, divided, see recipe notes*
Topping
- 2 cups minus 2 tablespoons heavy whipping cream , see recipe notes*
- 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.
Equipment
- Food Processor
Notes
Additional recipe tips
- I use Knox brand gelatin.
- Chill the mixing bowl and beaters before whipping cream.
- Dutch process cocoa gives a deeper color and smoother chocolate flavor.
- For the cleanest slices, chill at least 4 hours before serving.
- Store covered in the refrigerator for 5 to 7 days or freeze up to 1 month. Thaw overnight in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!!
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?