Key Lime Pie with Gingersnap Pecan Crust

I'm finding WAYYYY too much good stuff in blog world today. This was found here. Wow.. can just imagine how GOOD this is.. may have to try it soon... good for the diet and all.

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

gingersnap pecan pie crust (from Gourmet.com):

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

DIRECTIONS

lime curd: Place the sugar, whole eggs, egg yolks, juice and zest in a medium pan on low and continually whisk to combine (keep at low heat so you will not scramble the eggs). After 5 minutes on low, increase the temperature to medium low and constantly whisk until the mixture turns pale and thickens (about 8-10 minutes). Remove from heat and whisk in the butter. Store in jars or an airtight container for up to one month.

pie filling: Whip the cream until it thickens quite a lot (about 5 minutes) then add the vanilla and sugar. Fold the lime curd in with a rubber spatula and fill desired pie/tart crusts. Chill 2 hours then top with additional whipped cream if desired. Allow to come to room temperature for 10 minutes before serving.

gingersnap pecan pie crust:
Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie or tart dish, knocking out excess flour. Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.