The Chocolate Satin Pie is no-bake, encased in a chocolate cookie crust, and as smooth as it sounds. Every bite contains heavenly, almost mousse-like chocolate topped with whipped cream. It’s rich and thick and chocolate… and you can’t eat it slow!
Chocolate Satin Pie
Through the years at our Thanksgiving celebration, I had a common pie request from one of my sons, Marie Callender’s chocolate pie. After living in Europe and not being able to run to the grocery store for common items like frozen pie, I had become accustomed to “baking from scratch.” So, this past Thanksgiving, even the chocolate pie was not coming from the freezer section of the grocery store! I found an amazing Chocolate French Silk Pie recipe on bakerbettie.com. It was a hit! Chocolate pie is one of those recipes everyone should have on file.
My Adjustments
For my recipe, I made a couple of adjustments so that it’s a little more chocolatety—with a chocolate sandwich cookie crust, a suggestion for quality melted chocolate, and a “not optional” addition of my favorite cocoa powder, Ghirardelli Premium Cocoa Powder—Majestic. I also used pasteurized egg whites and my personal recipe for stabilized whipped cream. BakerBettie’s technique to whip each egg addition for 5 minutes, total of 20 minutes, is a game changer for the smooth, mousse-like texture! You will be drooling over the end result of this Chocolate Satin Pie!
Ingredients for the Chocolate Satin Pie
Cookie Crust:
chocolate sandwich cookies and melted unsalted butter
Chocolate Filling:
Unsalted butter: A room temperature ingredient is a must so the sugar can be coated sufficiently by the butter, which will create a smooth, not grainy, texture.
Granulated sugar: You can use any brand of granulated sugar for this recipe, but my favorite type of sugar is pure cane.
Ghirardelli 100% cacao unsweetened chocolate: Quality chocolate is key here. Use your favorite 100% cacao chocolate bar!
Vanilla: Creates an amazing flavor combination for almost any baking!
Ghirardelli Premium Cocoa Powder—Majestic: This is by far my favorite cocoa. It’s dark and rich and tastes more like chocolate than cocoa powder. It’s the only kind of cocoa powder I like to have on hand for most of my recipes. It’s easiest to find and purchase on Amazon or the cash-and-carry stores restaurants use, since it’s not found at regular grocery stores—even though it’s hard to find, it’s so worth it!
Pasteurized egg whites: This recipe is no-bake, so I highly recommend pasteurized eggs and I personally like the texture of egg whites for this recipe.
This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.
Stabilized Whipped Cream:
Heavy whipping cream: Heavy whipping cream has a higher percentage of fat than regular whipping cream, so heavy whipping cream is what you want for this pie!
Powdered sugar: Use powdered sugar instead of granulated sugar for the smooth texture you are working toward.
Salt: An ingredient that helps the whipping cream reach its fullest loft.
Cornaby’s E-Z Gel: The stabilizing ingredient that’s my favorite. You just need a little bit and can add it directly into your other ingredients and mix it at the same time. It doesn’t get clumpy and doesn’t have a flavor to it.
Quality dark chocolate bar (60% cocao): Just purchase your favorite brand of 60% cocao chocolate bar for the chocolate shavings on top of the pie.
How to Make the Chocolate Satin Pie:
Cookie Crust:
Simply crush your chocolate sandwich cookies with a food processor (or Ziploc bag and rolling pin) until fine in texture. Add melted butter and process until incorporated. Press crust into a 9” pie plate. Bake at 350° F, for 18 minutes. Cool completely.
Chocolate Filling:
- Melt chocolate in microwave save bowl for approximately 1 minute. Stir and continue in microwave if needed—up to 30 seconds more. Set chocolate aside while creaming butter and sugar together with the paddle attachment in a stand mixer for 3 minutes, until light and airy. A necessary step for the smoothest texture.
- Important Step: Scrape sides and bottom of bowl each time you add new ingredients for this recipe. Otherwise, your ingredients will not get dispersed sufficiently and in the end—you not have the consistent texture you want for this pie.
- While beating on low speed, pour melted chocolate into bowl. Scrape bowl and then beat on medium-high speed (6 for stand mixer) for 2 minutes, or until chocolate no white streaks remain. Add vanilla and cocoa powder. Beat for 1 minute and scrape bowl.
- Add 3 Tablespoons of pasteurized eggs. Beat for a full 5 minutes. Scrape bowl. Add another 3 Tablespoons of pasteurized eggs. Beat for a full 5 minutes, then scrape bowl. Continue by adding another 3 Tablespoons of pasteurized eggs. Beat for a full 5 minutes, then scrape bowl. And lastly, add the final 3 Tablespoons of pasteurized eggs. Beat for a full 5 minutes, then scrape bowl. You will have beat the chocolate mixture and additions of egg for a total of 20 minutes. When you are finished, the chocolate mixture will be light, airy, smooth, and not a gritty texture.
- Pour into a cooled chocolate cookie sandwich crust. Smooth with spatula. Let cool in refrigerator for at least 4 hours, or up to 2 days.
Stabilized Whipping Cream:
- Add ingredients all at once. Beat with whisk attachment on low speed until ingredients come together. Scrape bowl. Beat on high speed (setting 8 on stand mixer) for 2 minutes, or until stiff peaks.
- Pour whipped cream into a decorator bag with Wilton 1M tip. Decorate with swirls or designs of your choice. Alternatively, use a spatula to spread whipping cream on top of pie in a fun design. Cover the chocolate layer entirely.
- Create chocolate shavings on top of the whipping cream with a potato peeler and a chocolate bar. Chill in refrigerator for at least 30 minutes or several hours.
This pie is tall, decadent, and thoroughly delicious! I can’t wait for you to try it!!
–Kim
Chocolate Satin Pie
Equipment
- 9" pie plate
Ingredients
Cookie Crust:
- 18 chocolate sandwich cookies
- ¼ cup (60g) unsalted butter melted
Chocolate Filling:
- 1 cup (220g) unsalted butter room temperature
- 1 ½ cup (294g) granulated sugar
- 4 ounces (113.5g) Ghirardelli 100% cacao unsweetened chocolate
- 2 teaspoons vanilla
- 2 Tablespoons Ghirardelli Premium Cocoa Powder–Majestic my favorite
- 12 Tablespoons pasteurized egg whites
Stabilized Whipped Cream:
- 1 cup (232g) cold heavy whipping cream
- ¼ cup (20g) powdered sugar
- ⅛ teaspoon salt
- 1 teaspoon Cornaby’s E-Z Gel
- Quality dark chocolate bar (60% cocao) for chocolate shavings
Instructions
Cookie Crust:
- In food processor, crush chocolate sandwich cookies (with white cream included) until fine in texture.
- Add melted butter and continue to process until incorporated.
- Press crust into a 9” pie plate.
- Bake 350° F, for 18 minutes. Cool completely.
Chocolate Filling:
- Melt chocolate in microwave save bowl for approximately 1 minute. Stir and continue in microwave if needed—up to 30 seconds more. Set aside to cool slightly.
- Cream butter and sugar together with paddle attachment in stand mixer for 3 minutes, until light and airy. A necessary step for a smooth texture. Scrape sides and bottom of bowl.
- While beating on low speed, pour melted chocolate into bowl. Scrape bowl and then beat on medium-high speed (6 for stand mixer) for 2 minutes, or until no white streaks remain.
- Add vanilla and cocoa powder. Beat for 1 minute and scrape bowl.
- Add 3 Tablespoons of pasteurized eggs. Beat for a full 5 minutes. Scrape bowl.
- Add another 3 Tablespoons of pasteurized eggs. Beat for a full 5 minutes, then scrape bowl. Continue by adding another 3 Tablespoons of pasteurized eggs. Beat for a full 5 minutes, then scrape bowl. And lastly, add the final 3 Tablespoons of pasteurized eggs. Beat for a full 5 minutes, then scrape bowl. You will have beat the chocolate mixture and additions of egg for a total of 20 minutes. When you are finished, the chocolate mixture will be light, airy, smooth, and not a gritty texture.
- Pour into a cooled chocolate cookie sandwich crust. Smooth with spatula.
- Let cool in refrigerator for at least 4 hours, or up to 2 days.
Stabilized Whipping Cream
- Add ingredients all at once. Beat with whisk attachment on low speed until ingredients come together. Scrape bowl.
- Beat on high speed (setting 8 on stand mixer) for 2 minutes, or until stiff peaks.
- Pour whipped cream into a decorator bag with Wilton 1M tip. Decorate with swirls or designs of your choice. Alternatively, use a spatula to spread whipped cream on top of pie in a fun design. Cover the chocolate layer entirely.
- Create chocolate shavings on top of the whipping cream with a potato peeler and a chocolate bar.
- Chill in refrigerator for at least 30 minutes or several hours.
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