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Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 24cm round (base) fluted, loose-based flan tin. Process biscuits until mixture resembles fine breadcrumbs. Add melted butter. Process until combined. Press mixture over base and side of prepared tin. Place tin on a baking tray. Bake for 8 to 10 minutes or until golden. Cool.
Reduce oven to 160°C/140°C fan-forced. Using an electric mixer, beat egg yolks until pale and thick. Gradually beat in condensed milk, lime rind and lime juice. Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form.
Gently fold egg whites, in two batches, into yolk mixture. Pour mixture into pie crust. Bake for 15 to 18 minutes or until filling has just set (filling will be slightly wobbly in the centre). Cool. Refrigerate for 2 hours. Top pie with sliced lime and serve with whipped cream.