In a medium bowl, combine graham cracker crumbs and sugar. Blend well.
Add butter and mix until crumbs are well coated.
Pour mixture into a 9-inch pie plate pushing down to evenly distribute crumbs along the bottom and the sides of the pan.
Place on a foil-lined sheet pan and bake for approximately 10 minutes. Allow to cool.
Lower oven temperature to 325 degrees Fahrenheit.
In a large bowl, whisk together condensed milk and 3 tablespoons of granulated sugar. Add lime juice and egg yolks, and whisk until well combined.
Pour mixture into crust and bake for approximately 23-25 minutes, or until filling is barely set. The middle will still be jiggly. Remove from oven and allow to cool. Once cool, allow to chill in the refrigerator until very cold.
In the bowl of an electric mixer, using the whip attachment, beat the cream, confectioner’s sugar, and vanilla at high speed until stiff peaks form.
Cover pie with swirls of whipped cream and decorate top with lime zest and lime chips.