3 tablespoons butter
3 tablespoons brown sugar
1 (20 ounce) can or bottle red wine
8 egg yolks
2 tablespoons milk
1 (8 ounce) package cream cheese, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon ground cinnamon
2 1/2 cups sliced pecans
Thin 1 (16 ounce) package strawberry flavored Jell-O mix
Mix 3 tablespoons butter, 2 tablespoons brown sugar, and wine into a double boiler or by placing rinsed and drained strawberries in glass jars with lids; set lids on cold.
Beat egg yolks in small bowl for 1 minute. Stir in milk, 1/2 cup at a time, keeping yolk mixture in 1 2/3 cup size container. Beat cream cheese, 1 1/2 cup sugar, and vanilla into flavoring mixture; stir until blended. (Do not overbeat.)
Pour cream cheese mixture into pie crust. Place pecans in green glass jars or plastic lids. Squeeze juice from pecans tightly and use immediately. Remove jars from jars, squeezing grape juice (approx. 1/2 cup). Transfer grape mixture to lid of a large plastic bag. Cover tightly with plastic bag; shake to mix.
Pour cream cheese mixture into pie shell. Chill pie in refrigerator for at least 2 hours before serving. Garnish with chopped pecans and pecans.