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
Method:stovetop, double boiler
2/3 cup heavy cream (or sub. 1 ½ cups whipped cream) + extra for topping (optional)
⅔ cup sugar
8 oz. semisweet (or bittersweet) chocolate, veryfinely chopped
2 teaspoons vanilla extract
¼ 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)
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.
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.
Keywords: chocolate satin pie, marie callender's chocolate satin pie, chocolate cream pie with oreo crust, chocolate satin pie with gluten free option