Pulse cookies in a food processor until very finely ground (you should have ~ 1 cup)

Add the pecans and pulse until finely ground.

Add butter and brown sugar; pulse to combine.

Transfer to a deep 9" pie dish.

Press firmly onto the bottom and up sides of dish (the back of a measuring cup works well for this task).

Bake until firm and slightly darkened in color ~ 10–15 minutes. (If crust slides down the sides, gently press it back up)

Let cool

Bring 12 oz. cranberries, 1 cup sugar, and ¼ 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.

Purée in a blender until very smooth

Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp 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 sides of bowl often, until curd thickens and coats spatula ~ 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 ~ 5 minutes.

Scrape into crust and chill until firm ~ 2 hours

Bring ½ cup granulated sugar and ½ 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 ~ 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 ½ 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