Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1 can (14 oz) sweetened condensed milk
  • 3 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 tsp salt
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  4. Bake the crust for 8–10 minutes until it smells nutty and looks slightly golden, then set aside to cool.
  5. In a medium bowl, whisk together the sweetened condensed milk, egg yolks, and salt until smooth.
  6. Stir in the lemon zest and fresh lemon juice; whisk until the mixture thickens slightly and looks glossy.
  7. Pour the filling into the pre-baked crust.
  8. Bake for 12–15 minutes until the edges are set but the center still has a slight jiggle.
  9. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours.
  10. Whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form, then crown the pie with the whipped cream.