In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.
Press the crumb mixture evenly into the bottom and up the sides of a 9.5” pie plate. Transfer to 350F (175C) oven and bake for 10 minutes (do not turn off the oven once the crust has finished baking, you will need it again shortly). While pie crust cools, prepare your filling.
In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.
While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.
Pour filling into baked pie crust. Return to 350F (175C) oven and bake for 18-20 minutes or edges are set and center is set as well but still slightly jiggly if shaken.
Allow to cool at room temperature for 30 minutes then transfer to refrigerator to chill for 6-8 hours or (preferably) overnight. Before serving, prepare whipped cream topping.
Homemade Whipped Cream Topping
Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat on low-speed, then gradually increase speed to high, beating until mixture is thick, fluffy, and stiff peaks have been achieved.
Pipe or dollop over pie before serving. If desired, grate lemon zest over the top as well.
I used an Ateco 848 piping tip to decorate the pie seen in the photos and the video.
Store, covered, in the refrigerator, for up to 5 days. Pie may also be tightly covered and frozen for up to a month.