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In a food processor, pulse crackers until finely ground with a few pea-size pieces remaining, 25 to 30 pulses. Add butter and brown sugar and continue to pulse until butter is incorporated and a crumbly dough starts to form, about 15 pulses.
Transfer cracker mixture to a 9" glass pie pan. Press into an even layer in bottom and up sides of pan. Freeze 10 minutes.
Preheat oven to 350°. Bake crust until deep golden brown and smells nutty and fragrant, about 15 minutes. Let cool slightly, about 10 minutes.
In a medium bowl, whisk egg yolks, eggs, and milk until combined. Add lemon juice and lime juice and whisk until smooth.
Pour custard into pie shell. Continue to bake until center of pie is set but still slightly jiggly, about 18 minutes.
Transfer pie plate to a wire rack and let cool 1 hour. Place in refrigerator and chill until cold, about 2 hours.
Using an electric mixer on medium-high speed or a whisk, in a medium bowl, beat cream and brown sugar until stiff peaks form, 5 to 7 minutes. Using a piping bag or spatula, top cooled pie with whipped cream.
Sprinkle with lemon zest and lime zest and a pinch of sea salt.
Make Ahead: Pie can be made 4 days ahead. Cover pie plate with plastic and chill.