In a mixing bowl, combine graham cracker crumbs and sugar. Melt the butter and mix it in until the crumbs resemble wet sand. Press into pie dish and chill for 30 minutes.

Preheat your oven to 350°F (175°C) while the crust chills.

In a medium bowl, combine cranberries, lime juice, sugar, eggs, and cornstarch. Whisk until smooth.

Pour the cranberry-lime mixture into the prepared crust and ensure it's level.

Bake the pie for 35–40 minutes until the filling is set with a slight jiggle.

Cool the pie on a wire rack for 10–15 minutes, then chill in the refrigerator for at least 2 hours.

Before serving, garnish with whipped cream or lime zest for extra flair.