Theobroma DeMenthe Chocolate Pie

Caroline Iwamoto

Original recipe inspiration from: Faith at CookThink

This recipe is an adaptation from Faith's Copycat Marie Callender's Chocolate Satin Pie (linked above). We've enhanced the recipe by using our own Theobroma Dark DeMenthe Chocolate Bars instead of plain ole chocolate chips.

We also substituted Cool Whip for the whipped cream Faith uses because our test baker doesn't have an electric mixer and struggled to make the whipped cream by hand during her first attempt.

Finally, to make sure our chocolate was the star of the show, we swapped out the Oreo cookie crust for a store-bought graham cracker crust instead.


1 cup granulated sugar
3 large eggs
3 Theobroma Dark DeMenthe chocolate bars (chopped)
1/2 teaspoon salt
1 1/2 teaspoon vanilla
1/2 cup unsalted butter (one stick, softened)
1 cup Cool Whip
1 pre-made graham cracker crust


Add 1 cup granulated sugar and 3 large eggs to a medium-sized saucepan and whisk until combined. Place over low heat and continue whisking until the mixture reaches 160 degrees Fahrenheit. 

Remove the sugar and egg mixture from heat (and turn off stovetop). Add the 3 bars worth of chopped Dark DeMenthe chocolate pieces, 1/2 teaspoon of salt, and 1 1/2 teaspoon of vanilla and mix until combined. The heat from the sugar and egg mixture will melt the chocolate.

Allow the mixture to cool to about room temperature before continuing to the next step.

In a separate bowl, whisk 1/2 cup (one stick) of softened butter until creamy. Pour the chocolate mixture from the saucepan into the mixing bowl. Mix until combined.

Add 1 cup Cool Whip and mix until combined. Pour mixture into crust and refrigerate until the pie has set (not soupy or too wiggly). 

Serve chilled with a dollop of Cool Whip and / or a small piece of Dark DeMenthe chocolate on top. 


The pie can also be frozen and served at a later date if desired.