Preheat the oven to 375° and lightly grease a 9-inch pie pan. I like to use pyrex. If you want to pipe the whipped cream onto the pie you will need a pastry bag and Ateco #846 star tip (or something similar). Place a stainless steel bowl and beaters in freezer for whipping cream (cream should be very cold when whipped).
To make the crumbs, place whole graham crackers in a resealable plastic bag or paper bag and crush with a rolling pin. In a small bowl add the graham cracker crumbs, confectioners sugar and melted butter and mix.
Press onto bottom and up sides of greased pie plate. Bake in preheated 375° oven for 10 minutes. Set on rack and let cool while making the filling. Leave oven on.
Place egg yolks and condensed milk in mixing bowl of stand mixer. Using the whisk attachment beat on high for 5 minutes. Add lime juice and mix until blended.
Pour filling into pie shell and bake for 10 minutes. Remove from oven and place on rack to cool. Refrigerate for at least 2 hours or overnight.
Take bowl and beaters from freezer. Add cream, sugar and vanilla to bowl. If serving cream on the side beat to soft peaks.
If piping cream, beat a little longer so it is stiff enough to hold its shape (less than a minute). Put cream in pastry bag and using star tip pipe onto pie. Refrigerate for at least an hour for cream to set. Enjoy!