Cranberry Lime Pie
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standard graham cracker crust:

  1.5 c finely chopped graham crackers
  1/3 c sugar
  6 tbsp melted butter
  1/2 tsp cinnamon (optional)
  
  mix. press into pie plate. bake at 375F for 7 min. if recipe calls for
  unbaked crust, chill for 1 hour.
  
ginger-snap crust:

  4 ounces gingersnap cookies (about 16 if using Nabisco) (grind to make
    1 cup crumbs)
  
  1 cup pecans, grind with crumbs
  
  4 tablespoons unsalted butter, melted, mix in with pulse
  
  3 tablespoons light brown sugar, mix in with pulse
  
  press into pan, bake 10-15 min at 350F until slightly brown.
    press up if it sinks.

pie:

12 oz cranberries
2.5 c sugar
3 eggs
2 egg yolks
1 tsp lemon zest
2 tsp lime zest
1/2 c fresh lime juice
pinch salt

3/4 c unsalted butter, room temp, cut into pieces

cranberries + 1c sugar + 1/4 c water: boil 12-15 minutes until berries burst etc.
  let cool. puree until smooth.

cook puree with eggs+yolks, lemon zest, lime juice, salt, 1/2 c sugar,
  1 tsp lime zest in bowl over simmering water. stir with spatula
  until curd thickens and coats spatula, 8-10 min. cool until just
  warm.

beat curd with mixer add butter 1 piece at a time until mixture is
  lighter, about 5 min. scrape into crust and chill about 2 hours
  (until firm).

simmer 1/2 cup sugar + 1/2 c water, add 4 oz cranberries and cook
  until barely softening, about 1 min. transfer to wire rack in baking
  sheet and chill until no longer sticky, 20-30 min.

1/2 c sugar + 1 tsp lime zest in bowl. toss berries to coat, then top
  pie with them. serve with whipped cream.