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Prepare the Crust
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Preheat oven to 350°F (175°C).
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In a bowl, mix graham cracker crumbs, sugar, and melted butter.
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Press firmly into the bottom and sides of a 9-inch pie dish.
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Bake for 8–10 minutes, then let cool.
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Make the Lemon Filling
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In a mixing bowl, whisk together:
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Sweetened condensed milk
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Lemon juice
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Lemon zest
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Egg yolks
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Mix until smooth and slightly thickened.
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Stir in the heavy cream until fully combined.
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Bake the Pie
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Pour filling into the cooled crust.
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Bake for 12–15 minutes, until the center is just set (slightly jiggly).
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Remove and let cool at room temperature.
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Chill
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Refrigerate for at least 3–4 hours, preferably overnight for best texture.
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Make the Whipped Topping
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Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
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Spread or pipe over the chilled pie.
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Serve
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Slice and serve cold.
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Garnish with extra lemon zest or thin lemon slices if desired.
