3/4 cup butter
1/2 teaspoon salt
1 cup white sugar
1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1/3 cup milk
1 (9 inch) prepared pie crust
1 cup mayonnaise
1 tablespoon Scotch-style whisky
1 (3 ounce) can evaporated milk
1 cup white sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, cream together butter, salt, sugar, and nutmeg. Remove from heat. Stir in vanilla. Spread cream cheese mixture over pie. Bring to a boil, stirring continuously until mixture reaches desired consistency. Pour cream cheese mixture into pie shell. Roast in preheated oven for 60 minutes. Serve warm or cold.
In a small bowl, mix cream cheese with milk and whisk until smooth. Fill crust with cream cheese mixture.
Remove from oven for remove pastry bag. Place cream cheese in pie shell and seal seams. Bake in preheated oven for 50 minutes, or until a toothpick inserted into center of pie comes out clean. Check oven's internal temperature to allow for medium heat during middle portion of baking. Cool completely.
Combine mayonnaise and whisk sugar and spread over pastry while still in pastry bag. Meanwhile, arrange whipped cream topping over cream cheese mixture. Place remaining whipped cream on top of pie. Roast in preheated oven for 20 minutes or until pastry is golden and golden brown. Cool completely. Remove from oven and brush sponge with mayonnaise. Top with remaining whipped cream and serve with sliced fruit and whipped cream. Garnish with nuts.