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1
Preheat oven to 350F.
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2
In a medium mixing bowl combine flour, sugar, baking powder, and salt.
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3
Make a well in the center of the flour mixture.
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4
Add milk, oil, egg yolks, and vanilla.
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5
Beat with an electric mixer on low to medium speed until combined.
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6
Beat an additional 3 minutes on high speed and set aside.
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7
In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form.
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8
Pour the egg yolk mixture over the egg white mixture and fold together.
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9
Gently pour the batter into a 9-inch greased pie pan.
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10
Bake for 25 to 30 minutes or until the top springs back when lightly touched.
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11
Invert the pan onto a wire rack.
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12
Cool completely.
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13
Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat.
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14
Immediately turn off the heat and set aside to infuse for 10 to 15 minutes.
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15
In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.
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16
Add the cornstarch and whisk vigorously until no lumps remain.
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17
Whisk in 1/4 cup of the hot milk mixture until incorporated.
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18
Whisk in the remaining hot milk mixture, reserving the empty saucepan.
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19
Pour the mixture through a strainer back into the saucepan.
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20
Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
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21
Remove from the heat and stir in the butter.
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22
Let cool slightly.
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23
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
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24
Chill at least 2 hours or until ready to serve.
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25
(The custard can be made up to 24 hours in advance.
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26
Refrigerate until 1 hour before using.)
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27
Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
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28
To assemble pie, remove the cake from the pan.
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29
Cut the cake in half horizontally.
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30
Place bottom layer on a serving plate or board, and spread with the pastry cream.
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31
Top with second cake layer.
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32
Pour chocolate ganache over and down the sides of the cake.
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33
Store in refrigerator.
