For the crust, in a small bowl mix crumbs, butter and pecans. Press into bottom and up the sides of a 9" pie plate.

For filling, place the lime juice and water in a sauce pan and sprinkle on the gelatin. Let stand for 5 minutes to soften. Add the sugar, beaten eggs, and zest and cook over medium-high heat for about 7 minutes or until the liquid reaches a temperature of 160°F and is thickened---don't boil. Remove from heat, set aside to cool slightly.

In another bowl, beat butter and cream cheese until smooth. Then slowly beat in cooked lime mixture a little at a time, until fully combined. Refrigerate until the mixture forms slight mounds when dropped from a spoon.

Fold in the whipped cream and pour into crust. Refrigerate until firm, at least 3 hours.