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Preheat oven to 325 F.
Combine crust ingredients in a bowl with a fork.
Using the back of a measuring cup, press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate.
Bake for 10 minutes and cool on a wire rack.
In a medium bowl whisk together sweetened condensed milk, lime juice, and egg yolks until mixture thickens.
Pour filling into cooled crust.
Bake until set, about 15-17 minutes. The center will jiggle slightly when nudged.
Cool completely on wire rack.
Refrigerate until cold, at least 4 hours or up to 24 hours.
Before serving, beat whipping cream and powdered sugar in a deep, chilled bowl until soft but firm peaks form.
Add dollops, or pipe whipped cream around the outside edge of the pie and sprinkle with lime peel.