A decadent, rich Chocolate Satin Pie. Similar to a French Silk Pie but with a richer, more decadent filling. So good!
Have you heard me talk about Baker's Square and my love for their pies?
I'll fill you in on the main points.
- I'm the oldest of 10 kids.
- When my mom was pregnant her #1 craving was the french silk pie from Baker's Square.
- Those pies were fairly expensive and, with that many kids, not ideal for a whole family.
- We DID get to have some. But certainly not what we thought was fair, at the time (totally understand it, as an adult).
- To this day, a decadent chocolate pie is always my favorite. And this one...fits the bill!
Dark Chocolate Satin Pie, to me, is an indulgent and special treat that I get to have once in a while, for special things.
What is the difference between a French Silk Pie and a Chocolate Satin Pie?
French Silk is usually made with semi-sweet chocolate and is fluffy. A satin pie is made with darker chocolate and is much richer and more decadent. It has a fudge-like texture versus a fluffy, pudding-like texture.
Key Ingredients for Chocolate Satin Pie:
- Baked pie crust. A chocolate cookie crust or graham crust works GREAT for this recipe if you want something different from a traditional crust.
- Heavy Whipping Cream.
- Chocolate. I use a blend of good quality dark chocolate and semi-sweet to get a decadent, rich pie.
- Sugar. This pie can be quite bitter without sugar. Skip it at your own risk :).
- Egg yolks. That thick, fudgy filling comes from adding egg yolk to your chocolate.
How do I store Satin chocolate pie?
Chocolate Satin Pie should always be chilled. And, this pie is better the next day. So wrap it in plastic wrap and set it in the fridge, it'll keep for several days!
Can you freeze a satin chocolate pie?
You sure can! Wrap it up well (I would even put it in a freezer bag) and store it for up to 3 months. Be sure to thaw it in the fridge. In fact, this pie tastes great slightly frosty! And, of course...it's already baked so it doesn't need to ever hit that oven again!
If you are still questioning the worth of trying my version of French Silk pie this weekend, let me tell you about last night. (nothing good ever starts with "let me tell you about last night", does it ;))
Last night my son had a slew of friends over for a game called Pathfinders. Don't ask. That's not the point. The point is, I made this Dark Chocolate Satin Pie with my homemade lard and butter crust.
Oi...that chocolate pie didn't make it far into the evening. Soooo good! My husband loved it, my son loved it, my son's friends loved it, and I loved it. That's a whole lot of different tastes. That all loved a single pie.
P.S. Can I recommend a Zinfandel as a wine to have with this pie? Is that appropriate? It feels like that is what friends would do, help each other have the best wine with the best food.
Chocolate Satin PiePrint Recipe Pin Recipe
- 1 baked pie crust
- 1 cup whipping cream & 3 tablespoons, divided
- ½ cup dark chocolate, unsweetened
- ½ cup semi-sweet chocolate chips
- ⅓ cup butter
- pinch salt
- ⅓ cup sugar
- 2 egg yolks beaten
- 1 teaspoon vanilla
- whipped topping
- Combine the 1 cup of whipping cream, sugar, chocolate, salt, and butter in a pan on low heat. Heat until the chocolate melts, stirring often.
- Remove from heat and add a bit (about 2 tablespoons, 1 tablespoon at a time) of the chocolate to the egg yolks, whisking the whole time. When the egg yolks are brought up in temperature, add them to the chocolate.
- Continue to heat, stirring constantly until the chocolate thickens and bubbles. Remove from heat.
- Add the additional cream and vanilla, whisk well.
- Set the saucepan on a bowl filled with ice water for about 20 minutes or until the mixture gets stiff.
- Beat the mixture for 2-3 minutes or until the texture becomes smooth.
- Spread inside your pre-baked pie shell and top with whipping cream.
- Cool for 2 hours before serving.
13 thoughts on “Chocolate Satin Pie”
Rich and creamy. The recipe comes together easily. Great pie to add variety to your spread!
This is a very tasty (and sweet and rich!) chocolate pie. I subbed out regular pie crust for chocolate cookie crust, and my family loved it.
I must have overcooked the filling. It's a bit stiff. But the taste is amazing! Very rich, so it would feed more people than a regular pie this size. So glad we tried it!
I truly enjoyed your post, blog what ever , I usually skim or just skip altogether., Yours gave me a "heart felt feeling"!! My Grandma used to make homemade German Chocolate cake,she would sneak me pieces of dark bakers chocolate.To this day I have a true love of dark chocolate!
Hey Mrs Nellie! Loved your recipe and have shared your page at least 3 times. As for your question, mine family's special treat that still holds over through childhood is bread pudding. To be honest due to how absolutely special it is to my family, I've become a bit of a snob. Most recipes circulated are bread and butter recipes. Not actual pudding. A bread pudding is heavy and can be eaten by hand. And no bake chocolate peanut butter coconut cookies. Oh my God, we had to be Saints to get these cookies! Bread pudding my mom saved the heels of bread in her freezer throughout the year for Christmas, but pot cookies were once in the rarest blue moon! Hope this comment brightened your day. May your Souffle never fall! 💖
I should say on this, sorry! I always use unsalted when baking or cooking.
Are you using salted butter or unsalted butter for this recipe?
I am so glad to hear that!! Thanks for coming back to reply...appreciate it so much!
Loved this!! It was absolutely delicious, silky smooth and just the right amount of sweet.
I will be making it again.😍
Oi. I need to win the gram conversions :). My FB LIVE show has a huge EU attendance and they are always asking me that conversion. Sadly, I don't know. I would measure the chocolate before it is grated. So, an 8 oz bar of chocolate is...8oz. And then grate it.
How do you measure bar chocolate in cups? Grate it first? Or do you have a conversion in grams?
A bar works best, I have found.
Is the dark chocolate supposed to ge powdered or a bar, like bakers chocolate?