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For crust -- Blend pecans, brown sugar, cinnamon and cloves to coarse crumbs in food processor. Transfer to bowl. Mix in the butter. Mound crumbs in bottom of 9" spring-form pan. Cover with sheet of plastic and press crumbs firmly into bottom and up sides of pan. Chill 30 minutes.
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Preheat oven to 350. Bake crust until golden brown, about 20 minutes. Cool completely on rack.
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For filling: Use mixer, beat all ingredients in bowl until smooth, scrape down sides of bowl as you go. Pour filling into crust. Cover with plastic and refrigerate until firm,. 4 hours.
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Topping: Mix 2 tsp. water with cornstarch in small cup. Stir 2 1/2 c. berries with sugar and remaining 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until berries are thoroughly crusted and have exuded their juices, stirring frequently, about 5 minute.s Add cornstarch mixture and boil until slightly thickened, stirring constantly, about 1 minute. Strain through sieve set over large bowl, pressing on solids with back of spoon. Cool sauce, then cover and refrigerate until well chilled. Mix remaining 1 1/2 c. berries into sauce. Cut pie into wedges. Spoon berry sauce over and serve.
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Note: I think the crust might be better if graham cracker crumbs were used in place of half the nuts. Next time I may fold in some raspberries with with the cheese mixture.