Martha's Lemon Cream Pie

Crust:

• 9 rectangular graham crackers
• 3 Tbsp granulated sugar
• 5 Tbsp butter- melted

Filling:

• 2 (14 ounces each) cans sweetened condensed milk
• 3 large egg yolks 
• 3/4 cup + 2 Tbsp fresh lemon juice- 5-6 lemons
• 1 cup heavy whipping cream
• 1/2 tsp vanilla extract

1. Preheat the oven to 325 degrees. Break the graham crackers and crush till finely ground. Mix in the sugar and butter.
2. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake crust for 12-14 minutes or till it just begins to brown. Cool completely.
3. Once cooled, preheat the oven to 375 degrees.
4. Measure out 3 Tbsp of the condensed milk and set aside. Whisk the remaining condensed milk and egg yolks till smooth. Slowly whisk in the lemon juice. Pour filling into the crust and bake for 15 minutes or until edges are just set but center still jiggles.
5. Let the pie cool completely. Cover and refrigerate for 3-24 hours.
6. When ready to serve, whisk the whipping cream, condensed milk, and vanilla till stiff peaks form. Spread over pie and garnish with lemon zest.