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Preheat the oven to 350F. Add the graham crackers to a food processor or blender and pulse until crumbs remain. Add brown sugar and melted butter and pulse until combined.
Transfer the mixture to a 9 or 10 inch pie dish or tart pan. Use your fingers to press the mixture along the bottom and sides of the pan. Transfer to the oven and bake for 10 minutes. Remove and let cool completely (if you're in a hurry, you can transfer it to the fridge to cool quickly).
While the crust is cooling, slice the watermelon into ½" cubes. Transfer the watermelon cubes to paper towels so the excess water can release.
To a bowl, add the cool whip, sweetened condensed milk, and lime juice. Stir until combined. Add the watermelon chunks and gently stir until well distributed.
Once the crust has completely cooled, add the watermelon mixture to the crust and evenly spread it across the crust. Transfer the pie to the fridge for at least 2 hours. Enjoy!