For the crust: Preheat oven to 350 degrees F. In a medium bowl combine the crumbs and sugar. Drizzle in melted butter and stir to completely moisten the crumbs. Scrape crumbs into a 9” glass or ceramic pie plate. With the back of a spoon evenly and firmly press the crumbs on the bottom and up the sides of the pie plate. Bake until lightly browned, about 10 - 12 minutes. Transfer to a rack to cool while preparing filling. Leave oven on.

For the filling: Whisk lime zest and egg yolks in a medium bowl. Whisk in sweetened condensed milk and lime juice. Pour filling into the slightly cooled crust and bake for 15 to 17 minutes until the filling is just set. Transfer the pie to a rack to cool to room temperature for 1 hour then cover and refrigerate for at least 2 - 3 hours to chill before topping.

For the topping and garnish: Using a beater, whip the cream and icing sugar until stiff peaks form. Transfer the whipped cream to a pastry bag with a decorative piping tip. Pipe the cream decoratively over the top of the cold pie. Alternatively, spread the whipped cream over the top of the cold pie with a spatula.

Sprinkle the top of the pie with lime zest and arrange lime slices around it. Keep pie refrigerated and serve cold.