Step 1

Preheat oven to 350°.

Step 2

Crush the cracker in a 1-gallon plastic bag with a rolling pin. (stop before crackers turn to dust; You want some little pieces.)

Step 3

Add the crushed crumbs, sugar, and butter to a medium bowl and mix until the butter evenly coats the mixture and the crumbs come together like a graham crack crust.

Step 4

Press into an 8-inch pie pan. Chill in the freezer for 15 minutes, then bake for 18 minutes or until the crust is golden brown.

Step 5

While the crust is cooling (it doesn’t have to cool completely),  in a medium bowl, beat the egg yolks into the condensed milk, then beat in the lemon juice and beat until well combined.

Step 6

Pour filling into crust, and bake for 16-19 minutes or until filling is set.

Step 7

Refrigerate until completely cold, 4 hours up to overnight (the pie needs to be completely cold to be sliced).

Step 8

When the filling has cooled, make the whipped cream. Whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.

Step 9

Top the pie with the whipped cream then garnish the top with lemon zest and a sprinkle of sea salt.