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!
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.
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.
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.
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.
German Chocolate Pie Chocolate Haupia Pie Costco Peanut Butter Chocolate Cream Pie Butterscotch Pie Blackberry Pie Raspberry Cream Pie Mud Pie Salted Caramel Pie
We want to hear from you! Please leave a review. Rate and Review
