CRUST: Mix cracker crumbs, sugar and melted butter in a small bowl until crumbs are evenly moistened. Press mixture evenly over bottom and up sides of a 9" pie plate. Bake in center of oven 8 minutes. Place on a wire rack to cool completely.
FILLING: Beat egg yolks in a medium bowl with electric mixer on medium speed until pale. Beat in condensed milk and lime juice until well-blended. Pour into crust. Bake in center of oven 25 to 30 minutes until filling is set. Cool pie on a wire rack, then refrigerate at least 4 hours until cold.
TOPPING: Shortly before serving, beat cream with confectioner's sugar until stiff peaks form when beaters are lifted. Spread on pie, then create swirls using a rubber spatula, or use a pastry bag to pipe cream.
Garnish with lime slices. Refrigerate until ready to serve.
Used 16 walnut size Key Limes to make 1/2 cup of juice. This was 1/2 of a 1 pound bag of Key Limes.