1 3/4 cups water
1 1/2 cups white sugar
1/2 cup lemon juice
2 tablespoons butter
3 tablespoons molasses
3 1/2 cups fresh raspberries, sliced
2 1/2 tablespoons lemon zest
1 cup chopped pecans
1 (9 inch) prepared chocolate cookie crumb crust
Bring water, 1 cup sugar, lemon juice, butter, and molasses to a gentle boil in a large saucepan. Remove saucepan from heat and pour into a blender or food processor. Cover, and crush berries and lemon zest. Pringle with molasses and 1 cup raspberries. Chill for 1 hour.
Stir ingredients into pie. Chill for another hour and pour into pastry-lined pie pan. Chill for about 1 hour, and harvest.
When cool, finely shred berries with knife. Reserve 4 slices in pie; discard. With knife, make pastry creamer's blade into two long thin slits. Place cherries and pecans into bottom of prepared crust. Shape into five 1/2-inch-thick slices of cherry. Place cut side down in pie crust; dot bottom with remaining 1 1/2-inch slices.
Frost pie with remaining 1/2-inch slices of pastry cream. Secure top crust with rubber band or pastry finish armboard and tie with kitchen twine.
Place cherries and pecans on top of pie; refrigerate until serving time.