Lily Rabe + Ashley Streicher's Cranberry-Lime Pie

INGREDIENTS

For the crust
4 oz gingersnap cookies (about 16, if using Nabisco)
1 cup pecans
4 tbsp unsalted butter, melted
3 tbsp light brown sugar

For the filling
1 12 oz package fresh (or frozen, thawed) cranberries, plus 4 oz (about 1 1/4 cups) for serving
2 1/2 cups granulated sugar, divided
3 large eggs
1 tsp finely grated lemon zest
2 tsp finely grated lime zest, divided
1/2 cup fresh lime juice
pinch of kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room tempersture, cut into pieces)
whipped cream, for serving

DIRECTIONS

Preheat oven to 350 degrees. 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, ten to fifteen minutes. If crust slides down sides, gently press back up. Let cool. *Crust can be baked one day ahead; store tightly wrapped at room temperature. Bring 12 ounces of cranberries, 1 cup of granulated sugar, and 1/4 cup of water to a boil in a large saucepan over medium-high.. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, twelve to fifteen minutes. Let cool. Purée in a blender until very smooth. Cook purée, eggs, egg yolks, lemon zest, lime juice, 1/2 cup of sugar, and 1 teaspoon lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coat spatula, eight to ten 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 five minutes. Scrape into crust and chill and firm, about two hours. Bring 1/2 cup granulated sugar and 1/2 cup water to simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 ounces of cranberries and cook until barely starting to soften, about one minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, twenty to thirty minutes. Toss remaining 1/2 cup granulated sugar and 1 teaspoon of lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.