We Tested 3 Frozen Pies—This One Was the Best
Updated: Nov. 09, 2021Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
We put the most popular frozen pies to the test. Find out which brand is the one you should keep in your freezer for last-minute guests.
Picture it: You’ve got unexpected company over. You manage to put together a delicious last-minute dinner, but you just don’t have the time to stir up a dessert from scratch. What do you do?
If you’re me, you keep a just-in-case dessert in the freezer for this exact scenario. I’ve found that you can never go wrong with a chocolate pie (who doesn’t like chocolate?). Set it on the counter while you eat dinner and by the time the dishes are done, you and your guests are in for a treat.
When you go to the freezer section of the grocery store, though, there are some choices to be made when it comes to finding the best frozen pie to buy. Do you choose Edwards, Marie Callender’s or Sara Lee? They all look tasty and chocolaty on the box, but is one better than the next? Our team put these three brands to the test.
Prettiest Pie: Edwards Chocolate Cream Pie
Score: 6/10
Right out of the box, Edwards chocolate pie had us tasters oohing and ahhing. It’s a pretty looking pie on the outside and when you slice into it, the two-tone layers had us taking notice all over again.
This pie was very smooth and creamy with an almost buttery taste. Because half of this pie was a cream layer, it wasn’t quite as chocolatey as we hoped, but it still wasn’t a bad choice.
Best for Chocoholics: Marie Callender’s Chocolate Satin Pie
Score: 8.1/10
This pie from Marie Callender’s was the densest and richest of them all—more of a French silk-type pie than chocolate cream. That wasn’t a bad thing, though! The filling was firmer, which made us think this one could hold up to sitting on the dessert table for a while without melting into a puddle. On the flip side, the pie did take longer to defrost.
But most importantly, Marie Callender’s frozen chocolate pie had great dark chocolate flavor which was different than the other pies in this test. The chocolate was satisfying and lush—but pretty rich so a thin slice is all you’d need. The only drawback here was that the whipped topping and pretty chocolate curls weren’t super flavorful, though the filling did make up for it.
Best in Show: Sara Lee Chocolate Creme Pie
Score: 8.3/10
Nudging out Marie Callender’s by a fraction of a point was Sara Lee’s frozen pie. This frozen pie is like a grown-up dirt cake. The chocolate filling was light and creamy. Topped with chocolate shards, it had a bit of crunchy texture that we just adored. Our favorite part, though, was the cookie crumb crust. Who doesn’t love Oreo-style cookie crumbs? Layered up with the topping and filling, it made this dessert worthy of a second slice.
Prices vary; available nationwide.
The Bottom Line
While we agreed on a favorite in this test, we also agreed that you really wouldn’t be disappointed with any of these pies if you were served a slice after dinner. Each was creamy, chocolaty and sweet. No substitute for homemade chocolate cream pie topped with real whipped cream of course, but still satisfying.
But, if you pressed me on it, I’d recommend snagging a Sara Lee pie. No one can resist a cookie crust and chocolate shards. It’s the most people-pleasing of the bunch.
Alabama: French Silk Pie
I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it’s one of my husband's favorites. —Lisa Francis, Elba, Alabama
Alaska: Special Occasion Chocolate Cake
This cake won grand champion at the 2000 Alaska State Fair, and you will see why once you taste it. My decadent chocolate cake boasts a luscious ganache filling and fudge buttercream frosting. —Cindi DeClue, Anchorage, Alaska
Arizona: Hazelnut Hot Chocolate
Vanilla beans and a hazelnut liqueur like Frangelico lend a sophisticated flavor to this hot chocolate. With such rich taste, it could be served as a dessert. —Michael Compean, Fountain Hills, ArizonaArkansas: Turtle Cookies
Our special ed class developed these fudgy turtle cookies. We have a cookie club teachers can pay to join, and members give this cookie two thumbs up. —Debbie Ethridge, Bentonville, Arkansas
California: Chocolate Hazelnut Gateau
Gateau (pronounced ga-toe) is the French word for any rich and fancy cake. I think you'll agree that this dense chocolate dessert fits the bill, with just the right amount of sweetness. —Michelle Krzmarzick, Torrance, California
Colorado: Chocolate Angel Cake
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado
Connecticut: Black Forest Panettone Pudding
My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren't sure how to use. I make a glorious sauce for it using ice cream. —Devon Delaney, Westport, Connecticut
Delaware: Chocolate Pistachio Biscotti
Chocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. —Gilda Lester, Millsboro, Delaware
Florida: Chocolate Salted Caramel Bars
I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. —Lisa Glenn, Sarasota
Georgia: German Chocolate Dump Cake
We make this for Sunday lunches when the whole family gets together. The cream cheese topping is so good, it doesn't need frosting.Hawaii: Trail Mix Clusters
These delicious snacks make wonderful gifts, and although they look and taste like they came from an expensive chocolate shop, they couldn't be more guilt-free. The dried fruit and nuts are heart-healthy and full of fiber. Bet you can't eat just one! —Alina Niemi, Honolulu, Hawaii
Idaho: Chocolate Chip Cranberry Bread
This cranberry bread is tender and moist. The first time I made it, it immediately became a favorite for the fall and winter holidays. The tart cranberries complement the sweet chocolate so well.—Jessica Hornaday, Nampa, IdahoIllinois: Chocolate-Covered Peanut Butter & Pretzel Truffles
Sweet chocolate, creamy peanut butter and salty pretzels create a to-die-for truffle. It’s a little bite of decadence and a special indulgence for the holiday season.—Ashley Wisniewski, Champaign, Illinois
Indiana: Brownie Torte
My mother-in-law first shared this recipe, and now it's often requested for birthdays and other special occasions. I like to serve it at Christmastime on an antique platter surrounded by ornaments for decoration. —Candace McClure, Brookville, Indiana
Iowa: Fudge Pecan Brownie Tart
I love inventing my own recipes and entering contests—I won a blue ribbon at the Iowa State Fair for this one!
Kansas: Chocolate & Peanut Butter Crispy Bars
To make a dairy-free dessert, I created chocolate peanutty bars. My kids and their friends gobble them up. I've written about it on my blog, joyfulscribblings.com. —Dawn Pasco, Overland Park, Kansas
Kentucky: Chocolate-Topped Strawberry Cheesecake
Creamy and airy, this gorgeous dessert is the perfect special something for a summer dinner party. I love the mix of smooth strawberry cheesecake and crumbly chocolate crust—and how elegant it looks on the table. —Kathy Berger, Dry Ridge, KentuckyLousiana: Coconut Fudge Cake
“A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it.”Maine: Chocolate Truffle Cheesecake
If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. —Mary Jones, Cumberland, MaineMaryland: Nana's Rocky Road Fudge
We make rocky road-style fudge every Christmas, but why wait until the holidays for a recipe this good? —Ashley Berry, Montgomery Village, MarylandMassachusetts: Chocolate Thumbprint Cookies
My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. —Laura Bryant German, W. Warren, Massachusetts
Michigan: Special Mocha Cupcakes
Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! —Mary Bilyeu, Ann Arbor, MichiganMississippi: Simple Macadamia Nut Fudge
My aunt now lives in Hawaii, and she keeps our family supplied with fresh pineapples, mangos and macadamia nuts...along with recipes like this one. When I run out of macadamias for candy-making, I substitute pecans. Whichever nuts I use, neighbors like this fudge so much that they have started to call me the "Candy Lady of Cleveland." —Vicki Fioranelli, Cleveland, MississippiMissouri: Chocolate Chiffon Cake
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. —Erma Fox, Memphis, MissouriMontana: Mocha Truffle Cheesecake
I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. —Shannon Dormady, Great Falls, MontanaNebraska: Chocolate Mint Dreams
Since chocolate and mint is my favorite flavor combination, these dainty frosted treats are hard to resist. But I manage to save some for guests, because they make my cookie trays look so elegant. —Anne Revers, Omaha, Nebraska
Nevada: Jumbo Brownie Cookies
Take these deeply fudgy cookies to a party, and you're sure to make a friend. A little espresso powder in the dough makes them over-the-top good. —Rebecca Cababa, Las Vegas, NevadaNew Hampshire: Chocolate Peanut Butter Overnight Oats
Soon after I learned about overnight oats, I decided to create a recipe with my favorite sugary combination: chocolate peanut butter. Overnight oats are a perfect breakfast for busy mornings. —Anna Bentley, Swanzey, New Hampshire
New Jersey: Malted Chocolate & Stout Layer Cake
If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
New Mexico: Peanut Butter Cake Bars
These cakelike bars are packed with peanut butter and chocolate chips, and they are perfect for any occasion. Kids and adults alike are in for a treat with these gems. —Charlotte Ennis, Lake Arthur, New Mexico
New York: Cherry Chocolate Marble Cake
Cherries and chocolate are natural partners that make desserts such as this simply scrumptious! The marbled effect is easily achieved by layering the two contrasting batters. —Sandra Campbell, Chase Mills, New York
North Carolina: Texas Sheet Cake
This chocolaty delight was one of my favorites growing up. The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. —Susan Ormond, Jamestown, North Carolina
North Dakota: Jamaican Chocolate Cookies with Caramel Creme
I made these for an office party cookie contest—not a crumb was left on the platter! —Noelle Myers, Grand Forks, North Dakota
Ohio: Giant Buckeye Cookie
I’m from Ohio, and we love our buckeye candy! Buckeyes are a delicious combination of peanut butter and chocolate, which is exactly what this cookie is. All you need is a box of cake mix, a few common pantry ingredients, and voila—you have a tasty dessert ready for family and friends in under an hour. You can customize it, too, by substituting other mix-ins for the chocolate chips. We serve it warm with ice cream or whipped cream. —Arianna Harding, Cincinnati, Ohio
Oklahoma: Chocolate-Glazed Coconut Almond Cheesecake
My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma
Oregon: Chocolate Macadamia Macaroons
This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon
Pennsylvania: Sandy's Chocolate Cake
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, PennsylvaniaRhode Island: Silky Chocolate Pie
Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. —Kathy Hewitt, Cranston, Rhode Island
South Carolina: Mini Chocolate Wafer Cakes
I first made these cakes for a friend when I lived in the dorms at college and had no access to appliances. Little did I know I would be making them 20 years later for my children! —Lara Pennell, Mauldin, South CarolinaSouth Dakota: Toffee Brownie Trifle
This decadent combination of pantry items is a terrific way to dress up a brownie mix. Try this trifle with other flavors of pudding or substitute your favorite candy bar. It tastes great with low-fat and sugar-free products, too. —Wendy Bennett, Sioux Falls, South Dakota
Tennessee: Chocolate Comfort Cake
This moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. It’s always my top choice for holiday dinners. —Ellen Riley, Murfreesboro, TennesseeTexas: Creamy Hazelnut Pie
I've always been a big fan of peanut butter. Then I found chocolaty Nutella hazelnut spread and I was hooked! I even changed one of my all-time favorite pie recipes by substituting that ingredient. —Lisa Varner, El Paso, Texas
Vermont: Jumbo Chocolate Cutouts
The recipe for these light cookies has been passed down from generation to generation. Have a little extra fun with frosting if you like. They freeze well, too!—Helen Brown, East Dover, Vermont
Virginia: Rainbow S'moreo Cookies
Homemade Oreo-style cookies are pretty great on their own, but they're even better when you add graham cracker crumbs to the cookie dough, stuff them with marshmallow creme, and then roll them in sprinkles. You can change the color of the sprinkles depending on the holiday or occasion you're baking them for. —Colleen Delawder, Herndon, VirginiaWashington: Brownie Affogato Sundae
We can’t resist brownie sundaes. I combined an affogato (coffee-based beverage) idea with a brownie to get this decadent sundae that mixes it all in there: warm, cold, sweet and salty. —Julie Merriman, Seattle, Washington
West Virginia: Mocha Pudding Cakes
These mouthwatering mini cakes make the perfect treat for a twosome. My mom used to make these when I was a little girl. Now I whip them up for a speedy dessert. —Debora Simmons, Eglon, West Virginia
Wisconsin: Chocolate Babka
I love this chocolate babka. It's a rewarding recipe for taking the next step in your bread baking. Even if it's slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, Wisconsin
Wyoming: Cinnamon Brownies
For Christmas one year, a friend gave us a pan of these delicious brownies. Before I figured out their secret was cinnamon, half the pan was already gone! —Gail Mehle, Rock Springs, Wyoming
This blind taste test was performed by our staff and was not part of a sponsorship. All opinions shared are our own and have not been influenced by advertisers.
