Instructions

• Preheat the oven to 350ºF.
• Make the crust: in a medium bowl, combine 1½ cups graham cracker crumbs, 5 Tbsp powdered sugar, and 6 Tbsp melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a springform pan. Bake for 10 minutes, then remove from the oven and let cool slightly while you make the filling.
• Make the lemon filling: in a large bowl, whisk together 2 (14-oz) cans sweetened condensed milk, 6 large egg yolks, 1 cup fresh lemon juice, and 1 Tbsp lemon zest until smooth and fully combined.
• Pour the filling into the prepared crust and return the pan to the oven. Bake for 20 minutes; the center will still be a little jiggly when done. Remove from the oven and place on a wire rack to cool completely.
• Once cooled, cover the pie and chill in the refrigerator for at least 4 hours (or until fully set).
• Make the whipped topping: in a mixing bowl, beat 2 cups heavy whipping cream on high speed until foamy. Gradually add ½ cup powdered sugar and 1 Tbsp vanilla extract while beating, and continue until soft peaks form.
• Spread the whipped cream evenly over the chilled pie. If using a springform pan, release the sides before serving. Slice and serve chilled.