Marie Callender's Cake Pie, a sugary celebratory mash-up the chain created for its 65th anniversary. We've been trying to come up with a proper portmanteau for Cake Pie - capie, cakie, pike - but nothing sounds quite right (this isn't a Cronut, after all). But that didn't deter us from trying a slice for ourselves.
The first Marie Callender's opened in Orange County in 1948 when its namesake baker and her husband and son decided to turn make her pie-baking business legit. By the 1960s, the concept turned into a full-service restaurant serving other home-spun dishes based on Marie's own recipes. After merging with Perkin's, another full-service coffeeshop-turned-restaurant chain, there are now more than 80 restaurants mostly in the Western states and Mexico, with "more on the way," according to the website.
The Cake Pie sort of reminds us of Boston Cream Pie, only with reorganized layers - the custard on the bottom instead of in the middle of the cake layers, and white icing instead of chocolate. This, unfortunately, pales in comparison to a really good Boston Cream Pie. But we know there are sweet tooths who will happily devour a slice.
The Cake Pie tastes every bit of the $7 plus change you pay for the whole 9-inch tin. You only have this month (till June 30) to pick one up.