Dark Chocolate Satin Pie
This dreamy Dark Chocolate Satin Pie has a fudgy custard topped with a cloud of whipped cream and a mound of ripe berries! Perfect for any special occasion!
My family adores a Chocolate Pie Recipe and this simple version is made to impress!
Why You Must Make
- It has an easy graham cracker crust that doesn’t require rolling.
- The rich chocolate filling will satisfy any chocoholic.
- A simple garnish of whipped cream and berries makes it worthy of any occasion!
For our Thanksgiving feast, pumpkin pie is a given. The second pie used to be up for grabs. If my parents were visiting, it would be my excuse to make a pecan pie. Apple was a natural choice, too. But lately, I’ve been making French silk pie, and we’re in a rut.
According to the crew, the bonus pie now MUST be French silk. But, as my food blogger friends know, we don’t like to make the same recipes over and over. New recipes=New blog posts. Get it? My family doesn’t.
I thought I’d show them that the epitome of a rich chocolate pie doesn’t have to be French silk. Thankfully, they were sold when I first made this pie years ago for Thanksgiving.
How to Make
This pie was so simple to put together. The hardest part was finding beautiful plump raspberries!
- Start by making and cooling the crust. You could even buy a graham cracker crust to save a couple of steps. Other crusts like a pastry crust or Oreo crust would be tasty, too.
- There are only three ingredients in the filling, heavy cream, egg yolks, and chocolate chips.
- Start by whisking together the cream and the egg yolks in a saucepan. This mixture will be cooked until it gets hot and thickens.
- PRO-Tip: This mixture must be whisked constantly to prevent the egg from scrambling. The goal is a smooth, thick mixture. Do not allow it to boil.
- Once it’s thick, remove the pan from the heat and stir in the chocolate chips. Continue to stir until all the chocolate melts. The end mixture should be smooth and glossy.
- Pour the chocolate custard filling into the crust and refrigerate for 3 hours to allow the chocolate to firm up.
- When the filling is set, top it with a fluffy pillow of whipped cream along with a mound of the plumpest, most luscious berries you can source.
Frequently Asked Questions
This pie should be refrigerated, and not left out at room temperature longer than 2 hours. It can be loosely covered with plastic wrap, but it’s not necessary. If you’d like to freeze it, I recommend wrapping well with plastic wrap and freezing it without the toppings.
Note: If any condensation develops while defrosting and droplets get on the filling, they will leave marks after you dab up the liquid. They can easily be covered with a dollop of whipped cream as you cut and serve the slices.
The quality will be best for the first two days as the raspberries may deteriorate and the cream may begin to separate. Without the toppings, you can store the pie in the refrigerator for 3-4 days.
PRO-Tip: If you use powdered sugar to sweeten the whipped cream, the cornstarch in the sugar will help stabilize the cream and minimize separation. If you use granulated sugar, the cream won’t last as long.
You can always serve the pie with a dollop of whipped cream and berries on each slice instead of topping the whole pie. This will prolong its freshness.
You May Also Like
Your chocoholic family members will be satisfied with this no-bake chocolate pie. Mine were. And the words “French silk” weren’t even uttered. Well, at least not until the next holiday.
Don’t get in a rut by only using one recipe over and over! Here are a few more of our favorites:
- Salted Caramel Pecan Chocolate Pie from Crazy for Crust
- Fudgy Brownie Pie
- S’mores Pie
- Frozen Chocolate Peanut Butter Pie
- German Chocolate Brownie Pie
- Easy Chocolate Cream Pie
- Plus a Milk Chocolate Tart for those who don’t like dark chocolate.
- More Chocolate Pie Recipes
Chocolate Satin Pie
A dreamy pie with a graham cracker crust, fudgy, no-bake filling and whipped cream topping!
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
Pie Filling and Topping
- 1 1/4 cups heavy cream
- 3 egg yolks
- 2 cups semi-sweet chocolate chips
- Sweetened whipped cream, 1 cup heavy cream whipped with 1/4 cup powdered sugar and 1 teaspoon vanilla extract
- Raspberries, optional
- Mix together crust ingredients in a medium bowl. Pat the mixture into a pie plate and bake at 375° for 6-8 minutes. Remove to a rack to cool completely.
- Whisk together cream and egg yolks in a saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly. Do not allow to boil.
- Remove the pan from heat; stir in the chocolate chips until completely melted and the mixture is smooth.
- Pour the filling into crust, then refrigerate 3 hours.
- Top with sweetened whipped cream before serving and sprinkle with berries if desired.
You can also use a premade graham cracker crust.
Adapted from Very Best Baking
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Serving Size:1 slice
Amount Per Serving: Calories: 473Total Fat: 34gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 112mgSodium: 126mgCarbohydrates: 44gFiber: 3gSugar: 29gProtein: 5g
54 Comments on “Dark Chocolate Satin Pie”
Oh what a beautiful pie!!! Those fresh raspberries are such a great idea at this time of the year.
Gorgeous pie!! I would adore this even more because it has those fresh raspberries on top. YUM!!!
I love chocolate pie, so rich and delicious! I love your addition of the red raspberries!
What a gorgeous rich looking pie! Wishing I could cut a piece right out of the screen!
One of the best things about blogging is it forces you to cook outside of your routine recipes! This pie looks wonderful – we need to make this! Thanks.
I can see why they were sold, Liz. That is one beautiful pie!
oh my goodness! I would be sold too…and it’s so beautiful!
We do the same thing with the pies! One is always pumpkin, but then the second has kind of always ended up being a Texas cream pie…we got into a rut as well!
I think this satin pie is riiiight up my alley. Chocolate goodness, yum!
Guess I’ll be seeing more yummy recipes with the coming holidays……..
Thanks for sharing your beautiful photos and the pie looks delicious. I have all the ingredients except the raspberries so I think I will substitute blueberries and my family will enjoy a dessert that looks like it took hours to make, hopefully with your directions is will be as “easy as pie”…
Yum Liz!! Your pie looks incredible. I used to make my boyfriend (Husband now), chocolate silk pie with cool whip and instant pudding. It was his favorite or at least that’s what he told me then?? But your pie, is WAY better! I should make this for him for a surprise!!
That chocolate filling looks absolutely beautiful, and the berries just make the pie pop with color. I love it!
The chocolate filling looks silky smooth and I’m sure quiet delish ! Okay , I also sigh over those gorgeous raspberries 😀
This pie is stunning Liz! It sounds delicious and I love how decadent and elegant it looks. Hope you and your family had a wonderful Thanksgiving 🙂
Really, that filling couldn’t be simpler and the results so stunning Liz! A chocolate dessert as a second option always keeps the crowds happy!
Such a pretty pie Liz! My boys get nervous and shudder at the words “blog fodder” too:@)
I’m sold too, Liz. Easy? Elegant? Delicious? Yes, please!
this looks like such an elegant treat!
I have never tried making a pie other than apple. This has got to change. This looks fantastic!
What a gorgeous pie, that chocolate layer truly does look like satin. Hope you had a wonderful Thanksgiving!