Our Version of Marie Callender’s Chocolate Satin Pie
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4.8
120 reviews
Excellent
Our Version of Marie Callender’s Chocolate Satin Pie
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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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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.
Equipments used:
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 Information
Show Details
Calories
855kcal
(43%)
Carbohydrates
49g
(16%)
Protein
8g
(16%)
Fat
72g
(111%)
Saturated Fat
43g
(215%)
Cholesterol
216mg
(72%)
Sodium
289mg
(12%)
Potassium
382mg
(11%)
Fiber
4g
(16%)
Sugar
30g
(60%)
Vitamin A
2160IU
(43%)
Vitamin C
0.7mg
(1%)
Calcium
128mg
(13%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 855 kcal
% Daily Value*
| Calories | 855kcal | 43% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 72g | 111% |
| Saturated Fat | 43g | 215% |
| Cholesterol | 216mg | 72% |
| Sodium | 289mg | 12% |
| Potassium | 382mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 2160IU | 43% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 128mg | 13% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
120 reviews
Excellent
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