Our Version of Marie Callender’s Chocolate Satin Pie
User Reviews
4.8
Our Version of Marie Callender’s Chocolate Satin Pie
Description
Our version of Marie Callender's Chocolate Satin Pie starts with a baked crust made from finely ground Oreo cookies mixed with melted butter, which provides a chocolatey, crisp base. The filling incorporates gelatin to set the chocolate custard, which includes cocoa powder, semi-sweet chocolate, whole milk, sugar, and whipping cream. The careful heating and mixing of these ingredients result in a glossy, smooth filling that holds its shape when chilled.
The pie is topped with whipped cream sweetened with a small amount of sugar and garnished with grated chocolate to add a slight crunch and enhance the chocolate theme. The contrast between the crunchy Oreo crust, creamy filling, and fluffy topping creates a layered texture experience.
This pie is best served cold from the refrigerator and can be stored refrigerated for up to a week or frozen for longer preservation. Allow frozen pie to thaw overnight in the refrigerator to maintain its texture. Wrapping or using an airtight container prevents the whipped topping from absorbing other odors.
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 gelatin unflavored
- 1 large egg
- ½ cup milk whole or 2%
- 4 tablespoons sugar
- ⅓ cup cocoa powder unsweetened
- 1 cup chocolate chips semi-sweet
- 2 cups plus 2 tablespoons 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
- Use Knox brand unflavored gelatin for reliable setting of the filling.
- Measure heavy cream carefully; the recipe requires about one quart divided between filling and topping.
- Store the pie refrigerated up to 5-7 days or freeze up to 1 month; thaw overnight in the fridge before serving.
- Wrap the pie lightly or use an airtight container that does not touch the whipped topping to keep it fresh.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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