What's the difference between Chocolate Satin Pie and French Silk Pie?

French Silk Pie and Chocolate Satin Pie are essentially two names for the same thing. They're both named for the creamy, silky, satiny smooth chocolate filling. It seems like French Silk Pie is more commonly paired with a traditional flour + butter pie crust, and Chocolate Satin Pie with a chocolate cookie crust, but this isn't always the case.

What's the difference between mousse, pudding, and custard?

Pudding relies on starch, usually flour or cornstarch, to thicken milk to a creamy consistency. Custard has a similar creamy consistency but relies on eggs or egg yolks rather than starch to thicken it. Mousse has a lighter and airier texture than pudding and custard. Basically, if you add whipped cream to a custard base to lighten it up, it becomes a mousse. For this reason, this chocolate satin pie filling is considered a chocolate mousse.

Does Chocolate Satin Pie have raw eggs?

This chocolate satin pie recipe does NOT contain raw egg . Many old-fashioned recipes for Chocolate Satin Pie and French Silk Pie recipes do call for raw eggs. However, many recipes (like this one) opt to gently cook the eggs to eliminate food safety concerns.

Best Chocolate Satin Pie (Marie Callender Chocolate Pie)

Best Chocolate Satin Pie

a slice of chocolate satin pie with oreo crust with a bite taken out with a fork

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3.7 from 3 reviews

This Chocolate Satin Pie is a chocolate lover's dream! It's rich and decadent, but with all the nostalgia of the chocolate pudding pies you had as a kid. It has an oreo crust and a whipped cream topping, just like Marie Callender's version.

Author: Kelly @ Butter and Thyme
Prep Time: 15 minutes
Chill Time: 3 hours
Cook Time: 10 minutes
Total Time: 3 hours 25 minutes
Yield: 8 servings 1x
Category: dessert, pie
Method: stovetop, double boiler
Cuisine: American

Ingredients

Units Scale

2/3 cup heavy cream (or sub. 1 1/2 cups whipped cream) + extra for topping (optional)
3 eggs
2/3 cup sugar
8 oz. semisweet (or bittersweet) chocolate, very finely chopped
2 teaspoons vanilla extract
1/4 teaspoon salt
8 tablespoons unsalted butter, cut into medium-sized cubes
Oreo pie crust (or any pre-baked single pie crust)
Chocolate chips or chocolate shavings (for garnish, optional)

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Instructions

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on medium-high for about 5 minutes or until stiff peaks form. Transfer the whipped cream to a small bowl, cover it with plastic wrap, and refrigerate for later use.*
Combine eggs, sugar, and a small splash of water (about 1 tablespoon) in a medium heatproof bowl and mix to combine. Place about ½ inch to 1 inch of water in the bottom of a medium saucepan and set over medium heat until it’s lightly simmering (the water should be about 150-160 degrees.) Then, place the bowl with the egg mixture on top of the simmering water* and using an electric mixer on medium speed, beat the egg mixture continuously until it reaches 160 °F (about 6-8 minutes).
Once the mixture reaches 160 °F, carefully remove the bowl from the heat and continue to beat on medium speed for another 1-2 minutes, until slightly cooled but still very warm. Then, add the chopped chocolate, vanilla, and salt and beat until fully incorporated and smooth. Add the butter a few pieces at a time and beat until completely smooth again.
Add the whipped cream and fold it into the chocolate mixture using a large rubber spatula. Pour the chocolate satin filling into the pre-baked pie shell and refrigerate until set (at least 3 hours, up to 24 hours). Top with whipped cream and chocolate shavings, if desired. Serve chilled.

Notes

If using whipped cream as topping too, make extra in the first step. Whip 1 ½ cups of heavy cream (makes approx. 3 cups of whipped cream). Use half of the whipped cream in the filling and the remainder for the topping. If you don't have a stand mixer, you can use a handheld mixer with a balloon whisk attachment or substitute canned whipped cream.
The bowl should not be touching the water in the pot below. It should dip into the pot a little bit, but it should be heated from the steam and not the water itself. If the bowl touches the water, pour some of the water out or switch the bowl/ pot setup if necessary.

Find it online: https://butterandthyme.com/best-chocolate-satin-pie/