This Copycat Marie Callender’s Chocolate Satin Pie recipe has a melt in your mouth crust, with a savory filling topped off with amazing, whipped cream. Discover how you can make this pie, at home for a fraction of the price. This pie is very simple to create. Give it a try today!
One of the things that usually scares people away from making a pie is the mystery surrounding the perfect pie crust. The great thing about this Copycat Marie Callender’s Chocolate Satin Pie is that it does not have a traditional pie crust. Instead, it is simply made from crushed Oreo cookies. How easy is that?! This pie also does not require you to cut up a bunch of fruit and cook it. It is literally as easy as mixing a few ingredients in a saucepan, then combining it with whipped cream. You can’t get any more simplistic in creating a pie than that. The best part, it tastes absolutely amazing!
Marie Callender’s pie
If you have ever tasted any of Marie Callender’s pies, then you know how wonderful they are. These pies can typically be found in the frozen section of your local grocery store. They come in all kinds of flavors, but one of my favorites is the chocolate satin pie.
One of the drawbacks of these pies from the store is their price. These pies can serve about six people, and cost a good amount, so sometimes these are just not in the budget. Have you ever considered making your own, from scratch? It’s really quite simple and not very time-consuming at all. Follow along, and I will walk with you through the process of making the copycat Marie Callender Chocolate Satin Pie.
Chocolate Satin Pie
What makes a chocolate pie, specifically a satin pie? A satin pie is usually a darker pie that is richer and has more of a fudge-like texture. Silk pie on the other hand is much more light, fluffy, and airy. It is also made from milk chocolate and has an overall lighter coloring and texture.
Chocolate cream pie in comparison to satin pie is more of a pudding. Chocolate cream does not have all the eggs and butter that chocolate satin pie includes. Which is what makes it so good. Now that you know the difference, let’s go over a few tips and tricks to help you make your pie a success.
Tips and Tricks for Marie Callender’s Chocolate Satin Pie
Allow time for chilling. When you make your chocolate satin pie, it is a great idea to make it in advance. If you prepare it the day before or the morning of, you will have the best results. A good rule of thumb is to plan at least four hours of chill time before you plan to serve your pie. If you do not have that much time before it will be served, you can try putting it in the freezer for an hour or two. This will help to speed up the chilling process.
Burnt chocolate. When you are preparing the chocolate, it is crucial that you are careful to not burn your chocolate. If your chocolate has burned, it will turn darker in color and smell burnt. To avoid burning, remove from burner heat as soon as you have added chocolate, and stir well. When you are microwaving chocolate, it is best to stir thoroughly every thirty seconds.
Whisk thoroughly. When you combine the whipped cream with the chocolate mixture, it is good to allow your mixer to thoroughly combine the mixtures before you stop whisking. This will make sure you have no plain chocolate, or plain whipping cream sections left.
Store in the freezer. If you have any pie leftover that you would like to keep, you can store it in an airtight container in your fridge for up to three days. You can also place it in the freezer for up to three months. It is best however, if it is eaten after one month of being stored in the freezer.
Ingredients Shopping List:
How To Make Marie Callender’s Chocolate Satin Pie
This pie is done in three simple phases. Follow the instructions below to complete each part of the pie.
Start off making your crust. Preheat oven to 350°F.
If you have a food processor, use this to pulse and crumble the chocolate cookies. Place cookies in a food processor, leaving in the cream filling. Pulse until cookies are ground finely.
Add three tablespoons of cold butter and pulse until completely mixed and no trace of butter is visible.
If you do not have a food processor, place Oreos with filling into a plastic bag. Use a rolling pin and roll over the outside of the bag until cookies are completely crushed. Try to make them as fine as possible.
Microwave 3 tbsp of butter for twenty seconds, or until it is just soft, but not liquid.
Pour the butter into a bag of crushed cookies. Mix until completely combined.
Pour crushed cookies and butter mixture into a greased pie pan. Press so that the sides and bottom are firm. Bake for ten minutes, or until you can start to see the edges turn a darker brown. Remove and allow to cool.
In a medium-sized saucepan over low heat, add eggs and sugar. Whisk until combined. Continue to whisk until mixture reaches 160°F on an instant-read thermometer.
Once the egg mixture reaches 160°F remove from heat and add chocolate chips, salt, and vanilla. Mix until combined. Allow to sit at room temperature while you work on other portions.
In a mixing bowl, add butter and whisk until creamy. Pour in chocolate/egg mixture and beat until combined with butter.
In a separate mixing bowl, whisk heavy cream, until it begins to get stiff. Once you see stiff peaks begin to form, add powdered sugar and vanilla. Whisk until stiff.
Remove half of the whipped cream and set aside. Pour the chocolate mixture into the remaining whipped cream, and whisk until combined.
In a microwave-safe bowl, combine ¼ cup chocolate chips and 2 tablespoons heavy cream. Microwave for thirty seconds and then stir. Pour over the crust and refrigerate until set.
Remove from fridge and pour chocolate filling into the crust. Place back in the fridge to store.
For the topping, we are going to use the remaining whipped cream that was set aside. If you do not have enough left, whisk ½ cup of heavy cream again until stiff peaks form. Add 2 tablespoons of powdered sugar, and ½ teaspoon vanilla and whisk to combine.
Place all of the whipped cream into a piping bag if desired and make swirls on top of chilled pie. Or if you would rather, take a rubber spatula and spread whipped cream over the top of the pie.
Top with chocolate chips or chocolate shavings. Store in the fridge or freezer until you are ready to serve. Serve and enjoy!
Have you tried this copycat recipe? If not, give it a try and let us know what you think!
This Copycat Marie Callender’s Chocolate Satin Pie recipe is the perfect dessert or treat for any occasion or season. The best part is that it tastes wonderful and is easy to prepare.
Looking for some dinner ideas to go with your delicious pie? Try this recipe for Chicken Fried Rice Calories and Easy Recipe. It is so good! Also try this recipe for Easy Fiesta Pizza. You won’t want to miss out on either one of these!
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This is a recipe I came up with to replicate the real thing.