Rich, decadent and oh-so-chocolatey this pie is a chocolate lover’s dream come true! If you're a chocoholic like myself, you're going to want to run to the store to grab the ingredients needed for this recipe and make it ASAP! This pie is absolutely divine and a guaranteed crowd pleaser.
This recipe does involve several steps that need to be carefully followed, but don’t let that deter you from making it as it actually comes together quite simply. Not only is this pie absolutely worth the extra effort, but it makes for a perfect cool and indulgent treat during hot summer days. Enjoy my friends!
No-Bake Chocolate Satin Pie
By Maci M. | Lovely Baking Co.
Prep time: 30 minutes
Cook time: 10 minutes
Chill time: 4 hours
Ingredients:
Crust:
25 regular Oreo cookies, finely crushed
4 Tbsp butter, melted
Filling:
1 ¼ cups granulated sugar
4 eggs
1 cup 60% cacao Ghirardelli chocolate chips
½ cup butter, softened
3 Tbsp cocoa powder
¼ tsp instant espresso powder (optional)
½ Tbsp vanilla extract
1 cup heavy whipping cream
1 Tbsp powdered sugar
¼ cup marshmallow cream
Topping:
1 cup heavy whipping cream
1 Tbsp powdered sugar
2 tsp vanilla extract
¾ cup marshmallow cream
(I recommend you read through all the steps of this recipe before making it.)
Step 1:
Crush Oreo cookies in a food processor to fine crumbs and pour into a medium sized bowl. Melt the butter completely and immediately add to the Oreo cookie crumbs. Mix together until fully combined. Press the Oreo crumb mixture firmly into the bottom and up the sides of a pie plate. (Tip: use the bottom of a small, flat measuring cup to evenly press the crumbs into the pie plate.) Once the crust is in place, put it in the fridge to chill and set.
Step 2:
Begin making the filling by adding the granulated sugar and eggs to a medium saucepan and whisking together. Cook on low/ medium low heat and continue to whisk while it cooks. The mixture will begin to form foamy bubbles, slightly rise in the pan and become thick. Watch it carefully and keep whisking as it will suddenly change right before it’s done. Once the mixture becomes thick (almost curd-like) and coats the back of a spoon immediately remove from the heat, pour into a medium sized bowl and set aside. (Tips: this step takes ~10 minutes and it’s important to continually whisk the ingredients while cooking to avoid the eggs from scrambling. If you end up with cooked egg pieces, I recommend you remake it and cook on a lower heat setting to achieve a completely smooth pie filling. If you have a cooking thermometer you can use it to ensure your eggs are completely cooked when the temperature of the mixture reaches 160*F; otherwise, just cook until it’s thick enough to coat the back of a spoon.)
Step 3:
While the egg and sugar mixture is still hot, add the chocolate chips and mix in until fully melted and combined. Set this mixture aside to cool.
Step 4:
In a large bowl, add the butter and beat well with an electric hand mixer for about 30 seconds. Add the cocoa powder, espresso powder and vanilla and beat together until combined. Once combined, add the egg and sugar mixture to the bowl and beat until fully incorporated (about 1-2 minutes).
Step 5:
For the last filling step, add heavy whipping cream and powdered sugar to a medium sized bowl and beat together until very soft peaks of whipped cream form. Add in the marshmallow cream and continue to beat until it becomes thick and fluffy. Add the whipped cream into the bowl with the egg and chocolate mixture and lightly beat together until combined. Add the filling to the chilled Oreo crust and use a rubber spatula to gently spread it around until even. Place the pie in the freezer to set.
Step 6:
Once the pie has had some time to set (about 20-30 minutes), prepare the topping. In a medium sized bowl beat together the heavy whipping cream, powdered sugar and vanilla until very soft peaks of whipped cream form. Add in the marshmallow cream and continue to beat until it becomes thick and fluffy. Gently spread the whipped topping over the top of the pie with a rubber spatula. If desired, dust with cocoa powder or add some chocolate curls. Return to the freezer to chill for 3-4 hours and thaw on the counter for 15-30 minutes before enjoying. Leftover pie can be covered and stored in the fridge and will stay fresh for several days. To stay fresh for a longer amount of time, cover and store the leftover pie in the freezer and simply thaw in the fridge or counter before enjoying again.
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