Honey and Nut Latte Pie Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together butter, fruit, cream cheese, sugar, vanilla extract and butter. Let stand. Work light cream into egg mixture; mix until smooth. Spread mixture into pastry-lined baking pan or Bundt bowl.

Bake at 350 degrees F (175 degrees C) for 20 minutes or until knife inserted in middle comes out clean.

Cut cakes in half, divide ones into two equal portions, and form three layers using a knife or pastry blender. Press layers evenly into bottom of springform cake pan.

To make frosting: In a medium saucepan over medium heat, whisk together 2 eggs, remaining 1/2 cup sugar, and vanilla until smooth. Whisk in cooled milk, 1/2 cup melted butter, 3 cups cake flour, and 1/2 teaspoon salt. Bring to a boil. Cook, stirring constantly, until mixture is fluffy and thick; remove from heat. In a small bowl, stir together 1/2 cup cold milk and 1/2 teaspoon cinnamon before carefully spooning icing into crust.

To make pie filling: In a medium bowl, thoroughly mix 1/2 cup cold milk, 1/2 teaspoon cinnamon, and sugar. Stir 2 tablespoons yogurt, 1/2 teaspoon vanilla extract, and top cake with 1/2 cup of milk mixture, let stand until pale, then remove from pan using a knife or pastry blender. Let cool 15 minutes before serving.