Cranberry-Lime Pie

"The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius." Editor's Note: I inadvertently published this obvi before it was finished. Sorry to the three readers who viewed it. Here it is in its entirety!
(serves 8)

Crust:
4 oz. gingersnap cookies (about 16 if using Nabisco)
1 cup pecans
4 T. unsalted Kerrygold* butter, melted
3 T. light brown sugar

Filling and Assembly:
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
3/4 cup water, divided
3 large eggs
2 large egg yolks
1 t. finely grated lemon zest
2 t. finely grated lime zest, divided
1/2 cup fresh lime juice
Pinch of kosher salt
3/4 cup unsalted Kerrygold* butter, room temp, cut into pieces
Whipped cream, for serving

Crust: Preheat oven to 350. 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 min. If crust slides down sides, gently press back up. Let cool. Crust can be baked 1 day ahead. Store tightly wrapped at room temp.
Filling and Assembly: Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over med.-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 min. Let cool. Puree in a blender until very smooth. Cook puree, eggs egg yolks, lemon zest, lime juice, salt, and1/2 cup sugar, and t. 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 side of bowl often, until curd thickens and coats spatula, 8-10 min. Let cool until just warm. Using an electric mixer on  med.-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 min. Scrape into crust and chill until firm, about 2 hours. Bring 1/2 cup sugar and 1/2 cup water to a simmer in a small saucepan over med. heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 min. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 min. Toss remaining 1/2 cup granulated sugar and 1 t. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.

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Love,

MM