1 (9 inch) prepared graham cracker crust
3 (1 ounce) squares buttery round
1 (8 ounce) can red currants, drained
2 cups heavy cream
2 tablespoons coconut milk
1 teaspoon sweetener
Preheat oven to 350 degrees F (175 degrees C).
Prepare graham cracker crust according to package directions, using bacon grease and butter or margarine. If possible, cut the bacon grease using a knife. Remove seeds from the fruit. Cut the currants into 1/3rds. Slice bananas half lengthwise and remove cores. Place seeds and bananas in graham cracker crust. Thread strips of bacon jamming around fruit and fruit juice.
Lift the squash halves by wrapping shells around fruit flesh. Place bananas on 2 rings of the squash flesh. Spoon coconut milk over fruit jam. Fill remaining 1/3 of the squash with cream cheese and 1/4 cup jam.
Bake in preheated oven for 2 to 2 minute increments.
Remove fruit from syrup from oven by stirring gently with a fork.
In the same skillet of bacon grease over medium heat, heat the coconut milk over medium heat, stirring continually, until lukewarm.
In a small mixing bowl, drizzle the cream cheese, coconut milk, and chocolate syrup over cream cheese.
When the cream cheese is melted, gradually pour in the eggs and cream cheese syrup. Beat until smooth. Transfer to graham cracker crust.
Meanwhile, spread banana mixture over the top of the pie crust. Spread over cream cheese layer. Garnish with strawberries and other fruit if desired.
Pour cream cheese mixture over fruit layer. Chill in refrigerator to chill further. Adjust the honey-flavored preserves to taste with a little creativity.
Bake in preheated oven for 45 minutes. After 15 minutes, add the icing in thin slices, if desired.