Pre-heat oven to 350 degrees.

Pulse gingersnaps in a food processor until finely ground (you should have about 1 cup once ground). Add pecans to food processor and pulse again until finely ground.

Add butter and brown sugar and pulse to combine.

Transfer mixture to a deep 9" pie dish and press firmly onto bottom and up sides of dish.

Bake at 350 degrees, until crust is firm and slightly darkened, 12–17 minutes. If crust slides down sides, press back up. Let cool.

Bring 12 oz. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high heat.

Reduce heat and simmer until cranberries are bursting and most of the liquid has evaporated, about 12–15 minutes.

Let mixture cool and then purée in a blender until very smooth.

Please purée in a heatproof bowl set over a saucepan of simmering water (or in a double boiler) and add whole eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest.

Stir mixture with a rubber spatula scraping down sides of bowl when necessary, until curd thickens and coats spatula, about 8–10 minutes. Let cool until just warm.

Place curd in the large bowl of a stand mixer or in a large bowl if using a hand mixer. Beat on medium-high, while adding butter a piece at a time, incorporating after each addition. This will take about 5 minutes and curd will begin to look lighter in color and texture.

Pour the curd into the prepared crust and chill until firm, about 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, about 1 minute.

Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Let rest for about 20-30 minutes, until cranberries are no longer sticky.

Toss remaining ½ cup granulated sugar and 1 tsp. lime zest in a small bowl. Add cranberries to lime sugar and toss until well-coated.