Preheat the oven to 350 degrees.

Add the graham crackers to a food processor and pulse until you have fine crumbs. Alternatively, you can crush the graham crackers in a sealed bag using a rolling pin.

Add the melted butter and sugar and process on low until the butter is evenly incorporated with the crumbs.

Add the crumbs to a 9-inch pie plate and use your hands to press the crumbs into an even layer on the bottom and up the sides. Use a large spoon or the bottom of a measuring cup to assist in pressing up the sides.

Bake in the preheated oven for 5 minutes. Remove and set aside.

To a large bowl, add the sweetened condensed milk, lime juice, lemon juice, sugar and egg yolks. Use a whisk to stir until everything is combined and smooth.

Pour the prepared filling into the pie crust and bake for 30-35 minutes or until the edges of the filling are set and the center is just beginning to set.

Remove from the oven and allow it to cool for an hour before placing the pie in the refrigerator to cool for 8 hours.

Add the cream, powdered sugar and vanilla to a large mixing bowl. Using a hand mixer, whip on high until stiff peaks form when you lift the beaters from the cream.