Ingredients:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
3 large egg yolks
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
Instructions:
Preheat your oven to 350°F. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 to 10 minutes, then remove and let cool slightly.
In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, egg yolks, and vanilla extract until smooth and well combined. Pour the filling into the prepared crust and spread evenly.
Bake for 15 minutes, just until the center is set but still slightly jiggly. Remove from the oven and let cool at room temperature. Then refrigerate for at least 4 hours, or until fully chilled and firm.
Before serving, whip the heavy cream and powdered sugar together until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Slice and serve cold.