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Honey and Nut Latte Pie Recipe


1/2 cup butter

1/2 cup dark fruit, preferably apple - peeled, sectioned, and chopped

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

2 teaspoons vanilla extract

1/2 teaspoon (2 ounce) unsalted butter

3 eggs

1/2 cup confectioners' sugar for topping


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.


Tam writes:

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I made this quick but easy recipe & tested it before continuing. All reactions favorable. I'll make this one again.
nartharn wak writes:

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You can definitely have a real sushi restaurant when you make this. I steamed the radishes for about 3 minutes and stir fried them once or twice along with the soy sauce so they are very good and functional together. The raw sugar coating doesn't seem to be needed after using a toothpick to finely mince the carrots and cucumbers. Maybe next time I will let them simmer in the Original recipe untouched but I was careful not to let them get too thick. Will try with crushed red pepper flakes and black currants next time.
.Curul Buckluy writes:

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Went over very well with family and friends. Won't lose track of the dill. Will definitely make this again.
Guul Cubulu writes:

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What a great recipe! I actually used a double recipe for milk in the boil and it resulted in a very light cupcake (which I thought was a little bit too plain!). The next time I make this recipe, I'll probably double the apples since I 5someed these and they were a little too sweet for my taste. anyways, great recipe! Thanks!