In a bowl, combine crumbs, brown sugar, and melted butter.
Press the mixture ¼ to ½ inch thick on the bottom and sides of a 10 x 2-inch fluted pie pan.
In another bowl, mix condensed milk, egg yolks and lime juice on low speed of mixer until well-blended (it should be creamy color and slightly thickened) about 2 minutes.
Pour the filling into the prepared pie crust.
Bake at 350 degrees for 18 to 24 minutes (pressing the surface lightly with a finger should leave a mark).
Remove the pie from the oven and let it cool to room temperature.
Refrigerate the pie for 6 to 8 hours before serving.
Garnish with whipped cream, fresh lime slices, and mint sprigs.