The mystery of why this cake is called a pie remains unsolved, but there's no doubt that the custard-filled layer cake topped with a dark chocolate glaze reigns as a favorite dessert.





  • Heat oven to 375°F. Grease 2 straight-sided 8-inch round baking pans. Line bottoms with waxed paper; grease paper.

  • Mix flour, powder, salt in a bowl. Beat butter, sugar, milk, egg, vanilla in large bowl on medium 2 minutes. Add flour mixture all at once; beat 2 minutes, until smooth (few lumps may remain). Divide among pans.

  • Bake in 375°F oven 25 to 30 minutes, until toothpick tests clean. Cool in pans on racks 10 minutes. Unmold cakes; remove paper. Cool.


  • Mix sugar, flour, salt in small saucepan. Stir in milk. Cook over medium heat, stirring, until thickened, 10 to 15 minutes; cook 2 more minutes, stirring. Remove from heat.

  • Using a fork, beat yolks slightly in small bowl. Stir in about 1/2 cup hot milk mixture. Stir yolk mixture into milk mixture in pan; cook over low heat, stirring, 1 minute (do not overcook or eggs will begin to set up). Remove from heat. Stir in vanilla. Place plastic wrap directly on surface. Let cool.

  • Invert cake layer on platter. Stir cooled filling; spread over top of layer. Invert second layer on top.


  • Melt butter and chocolate in saucepan over low, stirring. Scrape into bowl. Add sugar; beat just until mixed. Stir in water; beat until smooth. Let stand until good coating consistency, 10 minutes. Slowly pour over top, spreading, allowing some to flow over edge.

Nutrition Facts

463 calories; 15 g total fat; 118 mg cholesterol; 384 mg sodium. 76 g carbohydrates; 7 g protein;