Preheat oven to 350° F.
Place the crackers in a zip-top plastic bag. Use a rolling pin or mallet to crush the crackers into fine crumbs, but not powder. Transfer to a bowl.
Add the melted butter and the sugar to the cracker crumbs.
Use the bottom of a measuring cup to press the mixture into the bottom and up the sides of a 9-inch pie plate. Freeze for 10 minutes.
Bake the crust for 12-15 minutes, or until the crust is golden brown. Transfer to a wire rack so that it can partially cool while you prepare the filling. Leave the oven on.
In a large bowl, use a whisk to gently combine the egg yolks and the sweetened condensed milk (be careful not to whip it too aggressively or you will incorporate unwanted air bubbles into the filling). Add the lime zest and the lime juice to the egg mixture; gently whisk to combine.
Pour the filling into the warm pie crust. Return to the oven and bake until the filling has set, about 10 minutes.
Transfer the pie to a wire rack to cool. When the pie is cool enough to touch, place it in the refrigerator until completely cooled, about 2-3 hours. Place a large bowl and a whisk (or electric mixer whisk attachment) in the refrigerator to chill as well (you’ll use these for the whipped cream later).
Once the pie is completely cool, prepare the whipped cream topping. Using the chilled whisk or electric mixer attachment and bowl, whip the cream with the confectioners’ sugar until it holds soft peaks (about 3 minutes).
Spread the whipped cream over the top of the pie.