Preheat oven to 350°; toast pecans on medium-high heat, stirring constantly until fragrant and starting to brown
Bake until firm and slightly darkened in colour, approximately 15 minutes. If crust slides down sides, gently press back up
Place cranberries in mixing bowl with sugar and water; cook for 15 minutes at 100˚ C on speed soft
Purée for 30 seconds x 3 at speed 10, until smooth; scrape down sides of bowl each time
Meanwhile, bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar
Remove berries with slotted spoon and set on wire rack over parchment-covered baking sheet; chill until no longer sticky (about 20–30 minutes)
Toss remaining granulated sugar with lime zest in small bowl; toss cranberries in lime-sugar
Top pie with cranberries just prior to service, zest a little fresh lime over all and serve with whipped cream
Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
I like to present it on a pedestal with sugared berries and lime zested freshly over the surface. Best to do this immediately prior to service. A dollop of soft whipped cream is a lovely compliment to the bright tart on the tongue.