Place pecans, salt, and 1 tablespoon sugar in a food processor; pulse 15 times or until mixture resembles coarse meal. 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.
Bake at 350° for 15 minutes or until lightly browned. Cool crust completely in dish on a wire rack.
Beat cream cheese, remaining 1/4 cup sugar, and vanilla with a mixer at medium speed until smooth. 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.
Let pie stand at room temperature 10 minutes before serving. Cut into wedges, and top with berries.
We opted to use 1/3-less-fat cream cheese over a fat-free variety because the extra fat made the texture smoother and creamier.