Toast the pecans in a heavy skillet until the begin to brown and smell lightly fragrant.

Add all the other crust ingredients to a food processor and process until it's well mixed and crumbly.

Put a circle of parchment paper on the bottom of a pan with a removable bottom, then spread butter on all sides and the bottom. Next lay the crust on the bottom and on the sides, pressing it in to hold it in place.

Cover and refrigerate at least one hour.

Whip the heavy cream until it is firm and very stiff peaks form. In another bowl, mix the remaining pie ingredients, except the blueberries, until they are well blended.

Carefully fold in the blueberries, then the whipped cream, mixing gently until they are all blended.

Pour the mixture onto the crust, then cover and refrigerate at least six to eight hours.

While it's chilling, make the topping.

Place all the topping ingredients into a small saucepan and bring to a boil.

Reduce the heat to medium-low and simmer until the liquid is reduced by at least half.

Push the berries with a fork to break them up a little. Add more sugar if desired.

When it reaches a syrupy consistency, spread it on top of the pie and serve cold.

When you are ready to serve, gently loosen the sides, then lift the bottom of the spring pan to remove the whole pie. Slice and serve!