Crust:
4 ox gingersnap cookies
1 cup pecans
4 tablespoons butter, melted
3 tablespoons brown sugar
Filling and Assembly:
12 oz thawed cranberries (plus some)
2 ½ cups granulated sugar
3 large eggs
2 large egg yolks
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest
½ cup fresh lime juice
Pinch of salt
¾ cup butter
Crust:
1. Preheat oven to 350 degrees. Pulse cookies in food processor until very finely ground (you should end up with about 1 cup)
2. Add pecans and pulse until finely ground
3. Add putter and brown sugar—pulse to combine
4. Transfer to pie dish, press firmly onto bottom and up sides
5. Bake until firm and slightly darkened in color, 10-15 minutes, let cool
Filling/Assembly
1. Bring 12 oz cranberries, 1 cup sugar, and ¼ cup water to a boil in a large saucepan over medium-high heat
2. Reduce heat, simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes, let cool
3. Puree in a blender until very smooth
4. Cook puree, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, 1 tsp lime zest, in a heat-proof bowl, set over saucepan of simmering water (bowl should not touch the water), stir with a rubber spatula and scrape down sides of bowl often, until curd thickens and coats spatula, 8-10 minutes. Let cool until just warm.
5. Using electric mixer, beat curd, adding butter a piece at a time until curd looks lighter in color and texture, 5 minutes.
6. Scrape into crust and chill until firm, 2 hours
7. Bring ½ cup granulated sugar and ½ cup water to a simmer in small saucepan over medium heat, stirring to dissolve sugar
8. Add remaining topping cranberries and cook until barely starting to soften, 1 minute
9. Using slotted spoon, transfer cranberries to a wire rack to set
10. Chill until no longer sticky, 20-30 minutes
11. Toss remaining ½ cup granulated sugar and 1 tsp lime zest into small bowl
12. Toss topping cranberries in lime sugar
13. Top pie with cranberries, serve with whipped cream
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