4 oz gingersnap cookies (about 16 cookies)
1 cup pecans
4 Tbsp. Unsalted butter melted
3 Tbsp. Light brown sugar
Filling and assembly
1 12oz package fresh or frozen, thawed) cranberries plus 4 oz for serving
2-1/2 cups granulated sugar, divided
3 large eggs.
2 large egg yolks
1 tsp finely grated lemon zest
2 tsp.finely grated lime zest
1/2 cup fresh lime juice
A pinch of kosher salt
3/4 cup (1-1/2 sticks) unsalted butter, room temperature cut into pieces
Whipped cream for serving Crust
Preheat oven to 350degrees. Pulse cookies in a food processor until very finely ground (you should have about 1 cup).
Add pecans, pulse until finely ground. Add butter and brown sugar, pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish., Bake until firm and slightly darkened in color. 10-15 minutes. If crust slides down dies, gently press back up. Let cool. Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
Filling and Assembly
Bring 12oz cranberries, 1 cup granulated sugar and 1/4 cup water to a boil in a large saucepan over medium high heat. Reduce heat; simmer until cranberries burst and most of the liquid evaporates,12-15 minutes. Let cool. Puree in a blender until very smooth.
Cook puree, eggs, egg yolks, lemon zest, lime juice, salt,1/2 cup sugar, and 10tsp. lime zest in a heat proof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down side of bowl, 8-10 minutes. Let cool until just warm.
Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 minutes.
Toss remaining 1/2 sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature for 2 hours before serving.