I recommend a tart pan instead of a pie plate. A tart pan allows the dough to stick to the edges while a pie plates will see the dough slide down and collapse.
Try adding fresh ginger to the curd for even more bite.
Fresh heavy cream is the preferred topping. Canned whipping cream will not hold its shape for long. The pectin you stir in from the reserved curd allows the cream to remain in its shape after piping.