Preheat oven to 350 degrees.

GRAHAM CRACKER PECAN CRUST: Place graham crackers and pecans in a food processor fitted with the S-chopping blade; pulse until coarsely ground. Add sugar and butter, continue to process until finely ground and completely combined.

Press mixture into the bottom and up the sides of a 9-inch pie plate using the back of a measuring cup. Press the mixture firmly until compact using your fingers as an edge guide.

Bake crust for 10 minutes. (If crust puffs up, gently press it down with the back of a measuring cup.) Cool crust slightly, then place in the freezer while you prepare the cranberry curd.

CRANBERRY CURD: Place cranberries, sugar, orange zest and juice in a saucepan over medium heat. Simmer until the cranberries have popped and softened, about 10 minutes. Remove from heat.

Carefully purée the cranberry-orange mixture with an immersion blender, food processer or blender.

Pour the mixture into a fine-mesh sieve set over a bowl pressing the liquid and solids with the back of a spoon. Whisk butter into the warm liquid.

In a small bowl, beat the whole eggs and yolks together. Slowly whisk in a cup of warm cranberry-orange liquid into the eggs to temper, then combine both and whisk together.

Wipe out the pot if necessary, return liquid to the pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. Let cool to room temperature, stirring occasionally.

Pour cooled cranberry curd into the cooled prebaked graham cracker pecan crust and smooth top with an offset spatula.

Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store in the refrigerator or at room temperature for up to 2 days.

WHIPPED CREAM: Chill a deep bowl and beaters at least 10 minutes before preparing the whipped cream.

Pour the cream into a well-chilled bowl. Using an electric hand or stand mixer, beat until soft peaks form.

Add sugar and vanilla, beat until peaks return. Do not over-beat, cream will become butter!

Slice and serve pie topped with sweetened whipped cream.