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Holding a slice of Chocolate Satin Pie with pie spatula.
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4.83 from 40 votes

Our Version of Marie Callender’s Chocolate Satin Pie

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.
Prep Time20 minutes
Cook Time10 minutes
Refrigeration2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, Chocolate Satin, Pie
Servings: 8 servings
Calories: 855kcal
Author: Echo Blickenstaff

Equipment

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.
    Blender with crushed Oreo cookies for Chocolate Satin Pie crust.
  • Place the cookies in a food processor or blender and blend into fine crumbs. Add melted butter to the crumbs and stir well.
    Oreo and butter mixture in a glass bowl for Chocolate Satin Pie crust.
  • Press the mixture into a 9-inch or 9.5-inch pie plate. Bake for 10 minutes. Allow to cool before adding filling.
    Pressed Oreo crust mixture in a glass pie dish for Chocolate Satin Pie.

Filling

  • Place water in a mixing bowl. Sprinkle gelatin over water. Set aside.
    Small bowl of water and Gelatin with package box.
  • 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.
    Whisked together chocolate ingredients in a pan for Chocolate Satin Pie filling.
  • 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.
    Small bowl of melted chocolate for Chocolate Satin Pie.
  • 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!
    Glass bowl of Chocolate Satin Pie filling and a spatula.
  • Pour completed filling into cookie crust and refrigerate for 2 hours, or until set.
    Smoothing top of Chocolate Satin Pie with a flat spatula.

Topping

  • Beat remaining whipping cream and sugar until stiff. Use to decorate the top of the pie.
    Mixing bowl of whipped cream with mixer whisk for Chocolate Satin Pie.
  • Sprinkle with grated chocolate.
    Decorated Chocolate Satin Pie with whipped cream and chocolate curls around the border.

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. 

Nutrition

Calories: 855kcal | Carbohydrates: 49g | Protein: 8g | Fat: 72g | Saturated Fat: 43g | Cholesterol: 216mg | Sodium: 289mg | Potassium: 382mg | Fiber: 4g | Sugar: 30g | Vitamin A: 2160IU | Vitamin C: 0.7mg | Calcium: 128mg | Iron: 4.9mg