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Ingredients
  • subheading: CRUST:
  • 4 ounces gingersnap cookies (about 16 if using Nabisco)
  • 1 cup pecans
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons light brown sugar
  • subheading: FILLING AND ASSEMBLY:
  • 1 12-ounce package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1¼ cups) for serving
  • 2½ cups granulated sugar, divided
  • 3 large eggs
  • 2 large egg yolks
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons finely grated lime zest, divided
  • ½ cup fresh lime juice
  • Pinch of kosher salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces
  • Whipped cream (for serving)
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