Preparation Steps

• Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, 0.25 cup granulated sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
• Bake the crust for 8 to 10 minutes until fragrant and set. Remove from the oven and let cool slightly while you prepare the filling.
• In a medium bowl, whisk together the egg yolks and 1 cup granulated sugar until pale and slightly thickened.
• Slowly whisk in the fresh lemon juice, lemon zest, and a pinch of salt. Once combined, whisk in the sweetened condensed milk until the mixture is smooth.
• Pour the lemon filling into the prepared graham cracker crust and smooth the top with a spatula.
• Bake the pie at 350°F (175°C) for 18 to 22 minutes, or until the filling is just set in the center (it will still have slight jiggle). Remove from oven and cool on a wire rack for 1 hour.
• Once cooled to room temperature, refrigerate the pie for at least 4 hours (overnight is best) to fully set the filling.
• Just before serving, whip the heavy cream, confectioners' sugar, and vanilla until soft peaks form. Spread or pipe the whipped cream over the chilled pie and garnish with extra lemon zest or thin lemon slices if desired.
• Slice and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.