Cranberry-Lime Pie

• 4 ounces gingersnap cookies (about 16 if using Nabisco)
• 1 cup pecans
• 4 tablespoons unsalted butter, melted
• 3 tablespoons light brown sugar
• 1 (12-ounce) package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1 1/4 cups) for serving
• 2 1/2 cups granulated sugar, divided
• 3 large eggs
• 2 large egg yolks
• 1 teaspoon finely grated lemon zest
• 2 teaspoons 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 temperature, cut into pieces
• Whipped cream (for serving)

1. Preheat oven to 350u0b0F. 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 sides, gently press back up. Let cool.
2. Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes. Let cool. Puree in a blender until very smooth.
3. Cook puree, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar, and 1 tsp. 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 coats spatula, 8-10 minutes. Let cool until just warm.
4. 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.
5. 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.
6. Toss remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
7. Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
8. Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.

cookies, pecans, unsalted butter, light brown sugar, cranberries, sugar, eggs, egg yolks, lemon zest, lime zest, lime juice, kosher salt, unsalted butter, cream

Taken from www.epicurious.com/recipes/food/views/cranberry-lime-pie (may not work)