1 (18 ounce) can sweetened condensed milk
1 (9 inch) pie crust
3/4 cup unsalted butter, softened
1/2 teaspoon ground nutmeg
1 teaspoon chopped fresh thyme
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (8 ounce) package cream cheese, at room temperature
1 cup chopped pecans
4 eggs
1/4 teaspoon grated lemon zest
1 (8 ounce) can sliced almonds
1 (3 ounce) package extra-sharp dried apricots
1 (8 ounce) can sliced almonds
In a large saucepan, combine the milk, butter, nutmeg, thyme and maple syrup. Bring to a medium boil, reduce heat, and simmer 25 minutes, stirring occasionally.
In a saucepan, place the eggs, lemon zest, and pecans on an ungreased cookie sheet.
Spread the cream cheese over the pecans, then spread over the cream cheese and cream cheese mixture in the pie pan. Sprinkle the cream cheese mixture with chopped nuts and almonds.
Remove parchment from crust, and grease top of pie. Place layer on metal foil, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Using a large, metal knife, slice the hole in the parchment, opening to the pie crust. Punch down the top. Maintain a seal with a fork. Place the pie into the pie plate.
Fill top of pie with salad ingredients. Top with apricot slices. Fill bottom and side of pie with cherry halves. Cover evenly with apricots. Garnish with almonds. Decorate with lemon and bacon leaves.