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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.
Love this recipe?
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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
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💛 🍫 🥧 🙂
Hi Natalie, I would like to try the coconut milk. Did you whip it like heavy cream or did you add a thickener? TIA
Pamela
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!
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!