Crust

Cup of Yum
1. Preheat the oven to 350 degrees F. Lightly spray a 9 inch pie plate with nonstick baking spray.
2. Add the graham cracker crumbs, granulated sugar, and butter to a medium bowl. Stir until the butter has coated the crumbs.
3. Pour the crust mixture into the prepared pie plate and firmly press up the sides and in the bottom of the pan.
4. Place in the freezer or fridge to firm up while working on the filling.

Filling

1. In a large bowl, add in the sweetened condensed milk, lemon zest, lemon juice, egg yolks, and salt. Whisk until everything is incorporated.
2. Pour the filling into the chilled crust.
3. Place into the preheated oven and bake for 15 minutes or until the center is set.
4. Remove from the oven and allow to cool to room temperature before transferring to the fridge to chill overnight.

Whipped Topping

1. Before serving, add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixing bowl. Beat with a hand mixer on medium until stiff peaks form.
2. Make a small dome on top of the pie with your whipped cream.
3. Filling a piping bag fitted with the Wilton 1M tip with the remaining whipped cream. Pipe shells on top of the dome starting at the edge next to the graham cracker crust and working your way up to the top.
4. Slice and serve.