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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. It is so rich, creamy and smooth. Now that most of the restaurants are closed, this recipe is a treasure!
Ingredients
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.
How to Make Chocolate Satin Pie
Prepare the crust. Blend the Oreo cookies into fine crumbs in either a food processor or a blender. If you don’t have either, you can place the cookies in a sealed plastic bag. Squeeze as much of the air out as you can, then use a rolling pin to crush the cookies.
Start with the gelatin. This will thicken the pie filling. Place 2 tablespoons of water in a large bowl and sprinkle a .25 ounce package of unflavored gelatin over the water. Set it aside while you prepare the other ingredients.
Make the filling. Combine the eggs, milk, sugar, and cocoa powder together in a small saucepan on the stovetop. Mix the ingredients together until they are smooth. Turn the heat on to low and stir constantly until the mixture is slightly thickened. Add this to the bowl with the gelatin and stir until it is nice and smooth.
Microwave the chocolate. Place chocolate chips and heavy whipping cream in a microwave-safe dish. Be careful not to overheat the chocolate. Heat in the microwave for 30 seconds on 50% power. Stir. Continue to heat in 10 second increments and stirring each time until the chocolate is smooth with no lumps. Add the chocolate to the bowl with the gelatin mixture.
Prepare the whipping cream. It’s best if you place the mixing bowl you will be using and the beaters in the freezer for about 15 minutes before making the whipped cream. Pour 2 cups of the whipping cream into the mixer or large mixing bowl you’ve prepared and beat until the cream is stiff.
Put the pie together. Fold the whipping cream into the chocolate/gelatin mixture. It’s ok to sneak a taste at this point – it is so good! Pour the filling into the cookie crust and place it in the fridge for 2 hours or until set.
Decorate the top. Whip the remaining heavy cream as before and add sugar. Use the whipped cream to decorate the top of the pie. Grate a Hershey’s chocolate bar to sprinkle over the whipped topping.
Recipe Tips
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.
- Place the Oreos into a food processor or blender until they are blended into fine crumbs.
- 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.
- 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. We have a delicious Lemon Meringue Pie recipe as well!
Storing 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.
Our Version of Marie Callender’s Chocolate Satin Pie
Video
Equipment
- 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.
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?