Step 1:

Preheat the oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.

Mix until the crumbs resemble wet sand.

Press firmly into the bottom and slightly up the sides of a 9-inch pie plate.

Bake for 8–10 minutes.

Remove from oven and allow to cool.

Step 2:

In a large mixing bowl, whisk together:

• Sweetened condensed milk
• Fresh lemon juice
• Lemon zest
• Egg yolks
• Vanilla extract

Continue whisking until smooth and creamy.

The mixture will begin to thicken naturally as the lemon juice reacts with the condensed milk.

Step 3:

Pour the lemon filling into the cooled graham cracker crust.

Spread evenly with a spatula.

Step 4:

Bake for 12–15 minutes until the filling is just set but still slightly soft in the center.

Do not overbake.

The filling will continue setting as it cools.

Step 5:

Allow the pie to cool completely at room temperature.

Transfer to the refrigerator and chill for at least 4 hours or overnight.

Step 6:

Prepare the whipped topping.

In a chilled mixing bowl, beat heavy whipping cream until soft peaks form.

Add powdered sugar and vanilla extract.

Continue beating until stiff peaks form.

Step 7:

Spread or pipe the whipped topping over the chilled lemon pie.

Create decorative swirls if desired.

Step 8:

Garnish with lemon slices, zest curls, berries, or mint leaves.

Chill until ready to serve.