Lemon Icebox Pie

Christopher requested a lemon pie for his birthday and this is where we landed.  Apparently, it's a keeper.  Or so I've been told numerous times at this point.  We will be making it again.  Sooooo, it's immediately going on the blog.  Enjoy!

CRUST (homemade):
1 1/2 cups graham cracker crumbs
2 Tbsp. granulated sugar
7 Tbsp. salted butter, melted

FILLING:
2 14-oz. cans sweetened condensed milk
1 cup fresh lemon juice (from about 6 lemons)
5 large egg yolks
1 Tbsp. lemon zest

TOPPING:

1 cup heavy cream
2 Tbsp. powdered sugar
1/2 tsp. vanilla extract

Preheat the oven to 350°. Combine the cracker crumbs, sugar, and 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 until set, about 10 minutes. Set aside to cool slightly, about 10 minutes.  To be fair, I often use a pre-bought graham cracker crust and it worked beautifully for this recipe.

Whisk together the condensed milk, lemon juice, egg yolks, and lemon zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, about 2 hours.

Before serving, beat the heavy cream, powdered sugar, and vanilla in a large bowl with a mixer on medium speed until soft peaks form. Dollop on the center of the pie and serve.