1. Make the Crust:

Preheat the oven to 350°F (175°C).

Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl.

Mix with a fork until the crumbs are well coated and stick together when pinched.

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

Bake the crust until set, about 10 minutes.

Set aside to cool slightly, about 10 minutes.

2. Make the Filling: Whisk together the sweetened condensed milk, fresh lemon juice, egg yolks, and lemon zest in a medium bowl until combined.

3. Pour Filling into Crust:

Pour the filling into the slightly cooled crust.

4. Bake:

Bake until the center is set but still slightly jiggly, about 15 minutes.

5. Cool and Chill:

Let the pie cool for 30 minutes at room temperature.

Then, refrigerate until chilled, at least 2 hours, or preferably longer.

6. Make the Whipped Cream Topping: Before serving, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl with a mixer on medium speed until soft peaks form.

7. Top and Serve: Dollop or spread the whipped cream on top of the chilled pie.

Serve immediately. Enjoy!