Making the Pie

• Preheat your oven to 350℉ and lightly grease a 9" pie plate.
• Combine the graham cracker crumbs and melted butter in a medium bowl. Stir until evenly mixed, then press the mixture into the bottom and up the sides of the prepared pie plate.
• Bake for 8 minutes or until the crust is dry and firm to the touch.
• Mix the filling by stirring together sweetened condensed milk, lemon juice, egg yolks, lemon zest, and a pinch of salt in a separate bowl. Whisk well for 2-3 minutes or beat with an electric mixer on medium speed for about 3 minutes until creamy.
• Pour the luscious filling into the baked pie crust and return it to the oven. Bake at 350℉ for 12-15 minutes, until the pie is just set.
• Cool the pie by removing it to a wire rack. Let it cool to room temperature before refrigerating for at least 4 hours or until it's perfectly chilled.
• Whip the heavy cream using an electric mixer on medium speed until soft peaks form.
• Sweeten the whipped cream by adding powdered sugar and vanilla extract. Continue beating until stiff peaks form.