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Chocolate Satin Pie
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Chocolate Satin Pie

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!
Prep Time1 hour
Cook Time20 minutes
Chilling Time4 hours 30 minutes
Course: Dessert
Keyword: chocolate, pie
Servings: 9 inch pie
Author: Kim Melanson

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.