Chocolate Satin Pie Parfaits – The beloved chocolate pie, deconstructed: layers of silky chocolate pudding, crunchy chocolate cookie crumbs, and sweet vegan whipped cream
This post is sponsored by Rodelle.
This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!
Hello friends, I’m revisiting childhood today.
When I was a tiny child, I was obsessed with Marie Callender’s Chocolate Satin Pie. Like obsessed to the point that I was more excited for the pie sale than my actual birthday. For anyone who doesn’t know what a complete legend this pie is, it’s a chocolate pudding-like filling inside an Oreo crust, topped with whipped cream. It’s delicious, and honestly I’m still obsessed.
Since I went vegan 5 years ago, I’ve been craving that pie, like a lot. And I’ve always wanted to make a copycat vegan version, but I’ve kind of always put it off. Why? Who knows. I love the challenge of making things vegan, but for some reason I’ve never attempted recreating this pie. Until I made this Sourdough Chocolate Cake.
As I was eating that cake, something about the flavor felt familiar, but I couldn’t place it. Over the next week, I kept sneaking bites out of the fridge and trying to figure out where I knew the flavor from, until one morning I screamed “OH MY GOD I FIGURED IT OUT” while Mike was playing Fortnite, and I scared him and caused him to lose the round but I DON’T EVEN CARE, because I figured out why the frosting tasted so familiar: it tasted exactly like that pie.
So I took that same basic recipe and adjusted it to be a bit thicker and more stable. I also wanted to intensify the chocolate flavor, so I used Rodelle’s Baking Cocoa and Chocolate Extract. I’m so obsessed with the chocolate extract- it gives everything a really rich, deep chocolate flavor and it’s so good. Then I baked some bittersweet chocolate cookie crumbs (recipe courtesy of Christina Tosi, another complete legend), layered it in a parfait glass, and topped it with some whipped cream, and BOOM.
Guys, I’m so excited about this. It tastes like childhood. I think I’m going to cry.
Here’s What I Used:
- 8 ounces vegan cream cheese
- ¼ cup vegan butter
- 1 Tbsp. cornstarch
- 1 tsp. Rodelle Organic Chocolate Extract
- 1½ cups powdered sugar, sifted
- ¼ cup Rodelle Gourmet Baking Cocoa
- ⅓ cup all-purpose flour
- ⅓ cup Rodelle Gourmet Baking Cocoa
- ½ tsp. salt
- ½ tsp. cornstarch
- ¼ cup granulated sugar
- 3 Tbsp. vegan butter, melted
- Vegan whipped cream
- Using a stand mixer, cream together the cream cheese and butter on medium-high until creamy, light, and fluffy (about 7 minutes).
- Mix together the cornstarch and chocolate extract (it'll be thick!), then add to the cream cheese mixture.
- Mix for two minutes on medium-high, then (on low) gradually add the powdered sugar and cocoa powder. Once incorporated, mix on medium-high again until super fluffy, about 5-7 minutes.
- Refrigerate at least 30 minutes, or overnight.
- Preheat oven to 300ºF.
- Sift together the flour, cocoa powder, and cornstarch. Add the sugar and salt, then fold in the melted butter. Crumble the mixture onto a parchment-lined baking sheet and bake for 20 minutes, tossing every so often. When you pull the crumbs out of the oven, they should be set but still pretty soft because they will harden as they cool.
- Layer the pudding, cookie crumbs, and vegan whipped cream in tall parfait glasses. Enjoy!
Thank you to Rodelle for sponsoring this post!
(All opinions are 100% my own. I only partner with brands that I love and use regularly.)
© PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.