I wrote to epicurean.com about an omission in the recipe for Key Lime Pie with Pecan-Graham Cracker Crust. Though 1 TB of butter was included for toasting the pecans, you should add about 6 more tablespoons of butter (slightly melted) to make the pecan-graham cracker crust.
Also, I would suggest using regular limes for grating (much easier to hold than the tiny key limes, so less chance of scraping your fingertips). The juice of the regular limes can be added to your key limes, to make up the 1/2 cup of lime juice for the filling.
It is an awesome pie - much like the one served at J. Alexander restaurant chain.