Step 1

Preheat oven to 350 °F.

Step 2

Prepare graham cracker crust according to instructions.  Remove from oven and let cool briefly while making lemon pie filling.

Step 3

In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until well combined.  Pour into graham cracker crust.

Step 4

Bake the pie for 18-20 minutes, until pie is set along the edges and slightly jiggly in the center.  Remove from oven and cool to room temperature, then transfer to refrigerator and chill for 1 hour, up to a week.

Step 5

Top with desired garnish: freshly whipped cream, additional lemon slices, and raspberries.