Chocolate Satin Pie

The chocolate satin pie is a delicious dessert that celebrates the richness of chocolate.Photo bymariecallendersrestaurants Instagram Page

Marie Callender's restaurant has been a staple for a long time in the state of California, especially in Southern California. With COVID-19 and other things happening, many of their restaurants have closed, but there are still 27 left. Most are located in Southern California. Marie Callender's was one of the first restaurants in America that offered franchises.

Started From Scratch:

Cal & Marie Callender had been selling pies since the 1930's, when they first sold them out of their trailer. Years later in the 1950's, their son Don started to take it to the next level by selling to restaurants and eventually opening up several new establishments. When Don sold the business in 1986, the business had grown to 120 restaurants. Ramada paid $80 million for the company, and Don went on to other ventures.

The crowning glory of the restaurant had always been their pies. Sold by the piece or whole, even though they have good lunch and dinner food, the pies will always be the star of the show. In fact, many of their pies and dishes can be found in the frozen food section at your local grocery store.

Here is the recipe for a version of Marie Callender's “Chocolate Satin Pie.”.

Chocolate Satin Pie:

Ingredients:

⅔ cup heavy cream (or sub. 1 ½ cups whipped cream) + extra for topping (optional)

• 3 eggs
• ⅔ cup sugar
• 8 oz. semisweet (or bittersweet) chocolate, very finely 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)

Instructions:

1. 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.
2. 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).
3. 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.
4. 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.