There are 80 Marie Callender's restaurants in the United States and Mexico with more on the way. Marie's commitment to freshly prepared foods using only the highest-quality ingredients still endures. Marie Callender's serves up a wide variety of classic American foods updated with today's flavors. They started the business with legendary pies. So be sure to leave room for pie. You can choose from over 30 handmade varieties.



Chocolate Satin Pie

Marie Callender's Copycat Recipe

Cookie Crust:
18 OREO sandwich cookies with middles scraped out (36 cookies total)
1 stick butter, melted

1 envelope unflavored gelatin
2 tablespoons water
1 egg
1/2 cup whole milk
4 tablespoons sugar
1/3 cup unsweetened cocoa powder
1 cup semi sweet chocolate chips
1 quart heavy whipping cream, divided

remaining whipping cream (2 cups less 2 Tbsp)
2 tablespoons sugar
1 chocolate bar, grated

For Cookie Crust: Preheat oven to 325 degrees. Place the cookies in a food processor or blender and blend into fine crumbs. Add melted butter to the crumbs and stir well. Press mixture into a 9 inch pie plate. Bake for 10 minutes and allow to cool before adding filling.

For Filling: Sprinkle gelatin over the 2 tablespoons of water. Set aside. Whisk egg, milk, sugar, and cocoa powder in a small saucepan until smooth. Heat on stovetop on low, stirring constantly, until mixture is slightly thickened. Add mixture to gelatin and stir until smooth. Melt chocolate chips and the 2 tablespoon of heavy whipping cream in the microwave. Heat in the microwave at 50% power for 30 seconds and stir. Heat at additional 10 second increments, stirring well between each set until chocolate is smooth. Add to the large bowl and stir well. Beat 2 cups of heavy whipping cream in a mixer or large bowl until stiff. Gently fold whipped cream into the chocolate mixture. Pour completed filling into cookie crust and refrigerate until set.

Topping: Beat remaining whipping cream and sugar until stiff. Use to decorate the top of the pie.
Sprinkle with grated chocolate.

Tomato Vinaigrette Salad Dressing

Marie Callender's Copycat Recipe

Makes about 4 cups

1 clove garlic, peeled, crushed
1 cup condensed tomato soup
3/4 cup distilled white vinegar or cider vinegar
2 teaspoons salt
1 teaspoon onion juice
1/2 teaspoon ground paprika
1/2 teaspoon ground black pepper
1/4 cup sugar
2 tablespoons Worcestershire sauce
1 1/2 teaspoon dry mustard
1 1/2 cups vegetable or olive oil

Combine all ingredients, mixing thoroughly, in a large glass container. Cover and refrigerate.

Turkey Dinner Wrap

Marie Calendar's Copycat Recipe

1 (12 inch) whole wheat flour tortilla
1/2 cup mashed potatoes, hot
2-3 slices of hot turkey
1/2 cup hot turkey stuffing
2 tablespoons cranberry sauce
2 tablespoons hot turkey gravy

Lay the tortilla flat on a cutting board. Spread the mashed potatoes on the center of the tortilla. Arrange the turkey slices, stuffing, cranberry sauce and the turkey gravy on the potatoes. Fold the left and right ends of the tortilla to the center of the filling. Fold the tortilla in a burrito fashion, putting a little pressure to make it firm. Cut the wrap in half and serve immediately.

Notes: Serve some extra cranberry on the side and turkey gravy for dipping. The whole wheat tortilla can be substituted for a regular flour tortilla.

Strawberry Glazed Pie

Marie Callender's Copycat Recipe

Makes 1 Pie

6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

Mix together sugar, water, gelatin and cornstarch in a medium large saucepan; boil for a minute. Remove from heat; fold in sliced strawberries, toss until well coated. Pour into graham cracker crust; chill until well set.  Serve topped with whipped cream.

Apple Pie

Marie Callender's Copycat Recipe

Makes 1 Pie

6-7 Granny Smith apples
1 1/2 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1 Marie Callender’s pie shell

Preheat oven at 400 degrees. Slice apples. Mix sugar, flour, and cinnamon together. Add the apple slices and mix everything together gently with a spatula in a large mixing bowl. Do a taste test at this point, and add more sugar or spices as needed.  Add the ingredients to the pie shell. Make a mountain in the pie shell when adding the apples. The mountain of apples will deflate when you bake the pie. Seal the edges and add a few vents to the top of the pie with a knife to ventilate the pie.  Cover the edges of the pie with tin foil to prevent the crust from burning.

Bake at 400 degrees for about 15 minutes, then turn oven to 350 degrees and bake until apples are tender and top is brown. Keep in mind that baking times are merely guidelines. Since home oven temperatures vary, be sure to check pie 5-10 minutes before the end of the suggested bake time or until top is golden brown. Bake on the middle rack to allow maximum circulation of heat.  Cool pies for 2 1/2 hours before serving. If you prefer a pie slice that spreads less on the plate-allow pie to cool for 3-4 hours or overnight at room temperature.

Oatmeal Cookies


2 eggs
1 cup sugar
1 cup brown sugar
1 cup margarine
1/2 cup coconut
2 teaspoons vanilla
10 shakes ground cinnamon
1 cup raisins, chopped
1 1/2 teaspoons baking soda
2 cups flour
2 1/2 cups oats

Dump in bowl and beat with electric beater. Bake at 350 degrees for 10-12 minutes.


Marie Callender's Copycat Recipe

Makes 2 Pies

1 1/2 cups unbleached all-purpose flour
1/4 teaspoon plus a pinch table salt
9 tablespoons unsalted butter, cut into small pieces and chilled
4 tablespoons ice water

6 large eggs, beaten
1 1/2 cups half and half
onion powder
celery salt
2 cups cooked chopped spinach
1 lb bacon, cooked and crumbled
1/2 cup shredded swiss cheese
1-2 tablespoon mozzarella cheese
1-2 cup shredded cheddar cheese

FOR THE CRUST: In a large bowl combine the flour & salt. Add the butter with fingers, rubbing until incorporated completely and water. Gather the dough by rolling it into a ball, being sure to collect any fallen dough from the corners. Roll the dough on a lightly floured surface into a round ball. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it. Fold a bit of the excess dough inward to form a lip. Prick the bottom of the shell all over with a fork, cover with aluminum foil, and refrigerate for approximately 30 minutes or overnight. Arrange a rack in the center of the oven and heat the oven to 425 degrees. Remove the foil, line the frozen shell with parchment or fresh foil, fill it with pennies or pie weights, and put it on a baking sheet.
Bake until the sides are set, about 12 minutes. Remove the parchment and weights and continue to bake until the dough is just beginning to brown lightly, another 6 to 8 minutes. Cool on a wire rack until needed.

FOR THE FILLING: Preheat the oven to 375 degrees. Cook the spinach and bacon ahead of time. Combine the eggs, cream, spinach, mozzarella, seasoning, and swiss in a food processor or bowl. stir until well-incorporated. Line the bottom of the pie crust(s) with a slight layer of cheddar cheese before pouring in the egg mixture. Bake the pie for 45 to 60 minutes until the egg mixture is set all the way through. Once the quiche is set; sprinkle the crumbled bacon over the quiche, sprinkle the remaining cheese over that.