Marie Callender's Chocolate Satin Pie features a luscious, smooth chocolate filling made with rich cocoa and cream, nestled in a flaky, buttery crust and topped with fluffy whipped cream, delivering a decadent and velvety dessert experience.
Equipments
- Mixing bowls
- Whisk
- Saucepan
- Rubber spatula
- Measuring cups
- Measuring spoons
- Electric mixer or hand mixer
- Pie dish
- Rolling pin (if making crust from scratch)
- Oven
- Cooling rack
- Knife or offset spatula (for spreading)
- Piping bag or spoon (for whipped cream)
- Plastic wrap or foil (for chilling)
Ingredients
- Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 2-4 tablespoons ice water
- 1 tablespoon granulated sugar
- Chocolate Satin Filling:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Optional Garnish:
- Chocolate curls or shavings
Your choice of semi-sweet chocolate chips greatly influences the depth of flavor in the Chocolate Satin Pie filling, so selecting high-quality chocolate is essential. The crust requires cold, unsalted butter to achieve a flaky texture, and be cautious with the amount of ice water to avoid a tough dough. Heavy cream in the filling and whipped topping must be fresh and cold for optimal richness and volume when whipped. Vanilla extract enhances the overall taste profile and should be pure or high-quality for the best results. Marie Callender's Chocolate Satin Pie copycat delivers a rich, smooth chocolate dessert with a buttery crust and airy whipped cream, perfectly balancing sweetness and texture.
Instructions
- Prepare the crust:
- a. Combine flour, sugar, and salt in a mixing bowl.
- b. Cut in cold butter until mixture resembles coarse crumbs.
- c. Add ice water, one tablespoon at a time, until dough comes together.
- d. Shape dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out chilled dough on a floured surface and fit into a pie dish.
- Trim and crimp edges; prick bottom with a fork.
- Line with foil and fill with pie weights or beans.
- Bake for 15 minutes; remove weights and foil, bake another 10–15 minutes until golden. Cool on rack.
- Prepare chocolate satin filling:
- a. In a saucepan over medium heat, whisk together heavy cream, milk, sugar, and cocoa powder until steaming.
- b. Add chocolate chips and butter; stir until melted and smooth.
- c. In a small bowl, whisk egg yolks.
- d. Temper yolks by gradually whisking in some hot chocolate mixture, then return to the saucepan.
- e. Cook on low, stirring constantly, until thickened (do not boil).
- f. Remove from heat; stir in vanilla and pinch of salt.
- Pour filling into cooled crust.
- Cover with plastic wrap directly on surface and chill in fridge for at least 4 hours, until set.
- Prepare whipped cream:
- a. Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread or pipe whipped cream over chilled pie.
- Garnish with chocolate curls or shavings if desired.
- Slice and serve chilled.
Substitution
Marie Callender's Chocolate Satin Pie copycat recipe captures the signature silky chocolate filling and flaky crust with commonly available ingredients. You can substitute semi-sweet chocolate chips with an equivalent amount of bittersweet or dark chocolate for a richer flavor. If fresh eggs are unavailable, pasteurized liquid egg yolks can be used without affecting texture. When making the crust from scratch, chilled butter should be cut into the flour mixture quickly to prevent a greasy texture and ensure flakiness. For whipping the cream, an electric mixer speeds up the process but whipping by hand with a whisk is perfectly acceptable if you don't have one.
Tips
Keep the dough cold throughout the crust preparation to ensure a flaky texture; if the butter warms too much, it won't create the desired flakiness. When tempering the egg yolks, add the hot chocolate mixture slowly while whisking constantly to prevent curdling or scrambling the eggs. Cover the filling with plastic wrap directly on its surface before chilling to avoid a skin from forming. Your whipped cream should reach stiff peaks to hold its shape well when spread or piped on the pie.
Nutritions
Marie Callender's Chocolate Satin Pie provides a rich source of calories primarily from fats and sugars due to its buttery crust, heavy cream, and chocolate filling. The dessert also delivers moderate protein from egg yolks and dairy ingredients, contributing to its creamy texture. Your intake will include saturated fats from butter and cream, which influence cholesterol levels, as well as antioxidants from cocoa powder. Enjoy this indulgent treat in moderation as part of a balanced diet to savor its velvety chocolate flavors without overconsumption.
Storage
Store Marie Callender's Chocolate Satin Pie in the refrigerator, covered tightly with plastic wrap or foil to prevent it from absorbing any odors and to keep the whipped cream fresh. You should consume the pie within 3-4 days to enjoy the best texture and flavor of the smooth chocolate filling and flaky crust. Avoid freezing the pie as the whipped cream topping may lose its texture upon thawing.
Variation or Alternatives
You can substitute the semi-sweet chocolate chips in the filling with dark chocolate for a richer, more intense flavor or milk chocolate for a sweeter, creamier profile. For a gluten-free crust option, replace the all-purpose flour with an equal amount of almond flour or a gluten-free flour blend, adjusting water as needed for dough consistency. To enhance texture, consider folding finely chopped toasted nuts, like hazelnuts or pecans, into the whipped cream topping before spreading it over the pie. Using a double boiler to melt the chocolate mixture gently can prevent scorching and ensure a smoother filling.
Allergies
Marie Callender's Chocolate Satin Pie contains common allergens such as dairy from heavy cream, whole milk, and butter, as well as eggs in the chocolate filling. The crust includes all-purpose flour, which contains gluten, posing a risk for those with gluten intolerance or celiac disease. You should be cautious if you have allergies to dairy, eggs, or gluten to avoid adverse reactions.
Why this recipe?
Marie Callender's Chocolate Satin Pie is cherished for its rich, velvety texture and deep chocolate flavor that perfectly balances sweetness and creaminess. The pie's flaky crust provides an ideal contrast to the smooth filling, making each bite indulgently satisfying. Customers appreciate the consistent quality and nostalgic comfort this dessert offers, often associating it with special occasions and family gatherings. You'll find it worthwhile to try making a copycat recipe to recreate this delightful experience at home and customize the flavor to your liking.