Cheesecake Pie with Berries

Ingredients

• 8 ounce block softened
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 1.5 cups pecan halves 
• 0.3 teaspoon salt 
• 2 cups strawberries sliced
• 5 tablespoons sugar divided
• 3 tablespoons butter unsalted melted
• 1 teaspoon vanilla extract 
• 12 ounce non-dairy whipped topping fat-free frozen thawed

Equipment

• food processor
• oven
• wire rack
• blender
• plastic wrap

Directions

1. Preheat oven to 35
2. Place pecans, salt, and 1 tablespoon sugar in a food processor; pulse 15 times or until mixture resembles coarse meal.
3. Add butter; pulse 5 times or until combined. Pat mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.
4. Bake at 350 for 15 minutes or until lightly browned. Cool crust completely in dish on a wire rack.
5. Beat cream cheese, remaining 1/4 cup sugar, and vanilla with a mixer at medium speed until smooth.
6. Add lemon rind and lemon juice; beat well. Fold in one-fourth of whipped topping. Fold in remaining topping. Spoon filling into prepared crust. Cover with plastic wrap, and freeze 8 hours or until firm.
7. Let pie stand at room temperature 10 minutes before serving.
8. Cut into wedges, and top with berries.