Best Key Lime Pie and Pecan Gingersnap Pie Crust

I have a key lime pie connoisseur who is a dear friend of mine.  Tiffany has her favorites around town and isn't shy about ones she doesn't feel match up to her fine palette.  She is the least bit arrogant and one of the sweetest gals I know but she is a key lime pie snob.

She recently created her own key lime pie recipe, that is by far my favorite.  I made a slight alteration and decided to make in with a gingersnap and nut crust that I found at Gourmet.com. There are three parts to this pie, the lime curd, the whipped pie filling, and the pie crust.  You may make the lime curd and the crust a day in advance. Also, you can use a store bought pie crust if you're in a rush (graham cracker or regular crust).

Key Lime Pie with Pecan Gingersnap Crust
adapted from Food Finery and Gourmet.com

INGREDIENTS
for the lime curd:
1/2 Cup sugar
2 whole eggs
2 egg yolks
the juice from 10 key limes
the zest from 4 key limes
6 Tablespoons butter

for the pie filling:
2 Cups key lime curd (recipe above makes about 2 cups)
2 cups whipping cream
1 teaspoon vanilla
2 Tablespoons sugar
5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
Flour for dusting
1 cup finely crushed gingersnap cookies (5 oz; 20 2-inch cookies)
1/2 cup finely chopped pecans (2 oz)
2 tablespoons sugar
1/8 teaspoon salt