Step 1

Preheat the oven to 350°F.

Step 2

Unwrap the prepared graham cracker crust and discard any extra material.

Step 3

In a medium sized mixing bowl, whisk together the egg yolks and sour cream until thoroughly combined and smooth.

Step 4

Whisk in sweetened condensed milk and lemon zest until well combined. There should not be any lumps.

Step 5

Pour in the lemon juice and vanilla extract, then whisk well until combined, about 2 minutes.

Step 6

Carefully pour the lemon pie batter into the prepared crust, making sure not to overfill the pie.

Step 7

Place the pie in the middle rack of your preheated oven and bake for 20-25 minutes or until the internal temperature reads 160°F. The pie should be slightly wobbly in the middle but set on the edges.

Step 8

Let the pie cool completely on a wire rack, about 1 hour.

Step 9

Once cooled to room temperature, cover the pie well with plastic wrap and move to the fridge for 4 hours up to overnight.

Step 10

When the pie is ready to enjoy, dollop, pipe or spread the whipped topping over the top in your desired pattern, optional, slice and serve with lemon zest or slices, optional.