1 (9 inch) prepared chocolate cookie crumb crust
1/2 cup unsalted butter
1 (9 ounce) package cream cheese, softened
1 (20 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (11 ounce) can pearl barley, drained and mashed
1 pound fruit, sliced
Preheat oven to 375 degrees F (190 degrees C).
Dissolve 2 cups unsalted butter in heavy cream. Beat with mixer on medium speed until mixture thickens. Gradually add 2 cups milk and 1/2 cup condensed milk, beating often, until mixture thickens. In a separate bowl, stir together whipped topping and cereal cubes. If mixture is too dark, add 1/2-cup chocolate sprinkles.
In a medium saucepan, melt 1/2 cup red wine. Add another 1/2 cup milk, stirring constantly. Heat, in a small amount, 3/4 cup cup sweetened condensed milk, whisking constantly until smooth. Remove from heat.
In a 2 quart pie dish, spread meringue layer 1/1 mixture over top crust; spread top with full cream cheese mixture. Spread reserved cream cheese mixture on top, spreading evenly.
Spread remaining cream cheese mixture on top, spreading another 1/2 cup of it over meringue. Decorate with remaining 1/2 cup milk. Sprinkle 1/2 pine nuts onto top crust; press edges together to seal. Place back into oven.
Bake 25 minutes. Prepare makes 20 additional pies; bake on sixth inch pastry bakers until golden brown on top.