Make the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.

Prepare the Cranberry Puree: In a small saucepan, combine 2 cups of fresh or frozen cranberries with 1/2 cup of water and 1/4 cup of sugar. Cook over medium heat until the cranberries burst and soften, about 10 minutes. Blend the mixture until smooth and strain to remove the skins. Let it cool.

Make the Filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and lime zest until smooth. Stir in the cooled cranberry puree until well combined.

Fill the Crust: Pour the filling into the cooled graham cracker crust. Smooth the top with a spatula.

Bake the Pie: Bake the pie at 350°F (175°C) for 15 minutes, or until the filling is set. Let the pie cool to room temperature, then refrigerate for at least 2 hours to chill and set completely.

Garnish and Serve: Before serving, top the pie with a generous amount of whipped cream and garnish with fresh cranberries and lime slices for a festive touch.