Combine 12 ounces of cranberries, 1 cup sugar, and ¼ cup water in a saucepan and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until cranberries start to burst and most liquid evaporates, approximately 15 minutes. Allow to cool for at least 10 minutes, and then puree in a blender until smooth.
While the cranberry puree is cooling, combine the three whole eggs with the two egg yolks in a bowl, and whisk until just combined (See my note below regarding eggs in fruit curds). Set up your double boiler, filling the lower pot with enough water so that the surface is 2-3 inches below the upper pot. Bring water to a gentle simmer (not too hot, or the eggs may scramble before cooking into the curd). Cook the puree, egg mixture, lime zest, half (1 tablespoon) of the orange zest, orange juice, lime juice, and pinch of salt in the upper pot of the double boiler, stirring occasionally with a spatula. Simmer on low 10-12 minutes until the curd thickens and coats the back of the spatula. Transfer to large bowl and allow to cool until just warm.
Using an electric hand-mixer on medium-high speed, beat the curd while adding the butter one piece at a time to incorporate, about 5 minutes. The curd will become lighter in color and texture. Fill the prepared crust and chill the pie in the fridge until firm, about 2 hours.
To make the topping, combine ½ cup granulated sugar and ½ cup water in a small saucepan and bring to a simmer over medium-heat. Set a wire rack inside a rimmed baking sheet and put aside. Add the remaining 4 ounces of cranberries and cook briefly until just soft, about 1 minute. Use a slotted spoon the transfer the cranberries to the wire rack, and chill in the fridge for at least 30 minutes.
When the pie is ready to serve, toss the remaining ½ cup granulated sugar and 1 tablespoon orange zest in a small bowl, and toss the chilled cranberries in the sugar to coat. Top the pie with the sugar-coated cranberries and serve with whipped cream if you’d like.