Combine crushed graham cracker, melted butter, and sugar in a medium bowl. Mix well and press into greased pie dish. (I prefer a 9-inch pie dish with this recipe)

Bake for 8 minutes at 350°F.

Carefully remove from oven.

While pie crust is baking mix sweetened condensed milk, egg yolks, lemon juice and salt in a stand mixer. Turn mixer to medium and mix well for about 3-4 minutes.

Pour into baked pie crust and bake at 350°F for 10 minutes.

Remove from oven and let rest on the counter for about 10 minutes. Place pie in the refrigerator for 1-2 hours to set.

When you are ready to serve pie, mix whipped cream, confectioners sugar, and vanilla in a clean and cooled bowl of a stand mixer fitted with the whisk attachment. Whip until fluffy, about 3 minutes. (Can also use a hand-held mixer)

Scoop onto cooled lemon pie and serve immediately. (If using lemon zest as a garnish, add before serving.)