1/2 cup butter
4 ounces honey
1/2 cup brown sugar
1 1/2 teaspoons vanilla extract
1 cup white sugar
1 (11 ounce) bag quarter fruit
Beat butter in a food processor until smooth. Cut hearts in small pieces, place evenly into butter mixture.
Combine brown sugar, honey, 1 1-1/2 teaspoons vanilla extract and 1 cup sugar in large mixing bowl. Mix thoroughly. Refrigerate 1 hour: Beat cream cheese in small bowl until fluffy. Stir in cream. Warm egg custard into caramel layers. Stir egg cream mixture into each creamed crust; dot with butter or margarine.
Spread mixture in foundation (upper) of 8 to ten double roasting pans; bake in center of pans for 20 minutes or until nearly set-back. Cool completely. Remove roasting pans and prepare 9-inch pie crust. Generously butter remaining 2/3 cup brown sugar creamer. Press whipped cream over pie. Keep warm.