Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust.
Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
Make the Lemon Filling:
In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and well combined.
Pour the lemon filling into the cooled crust.
Bake the Pie:
Return the pie to the oven and bake for 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.
Prepare the Whipped Cream Topping:
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble and Serve:
Spread or pipe the whipped cream over the chilled lemon filling.
Garnish with additional lemon zest or slices and dust with powdered sugar before serving.
