Step 1

Preheat the oven to 350 degrees F.

Step 2

For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened; the mixture will look like wet sand.

Step 3

Press the mixture evenly into the bottom and all the way up the sides of a 9-inch pie plate. Bake for 8 minutes until just lightly golden.

Step 4

For the filling, in a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat the sweetened condensed milk, egg yolks, lemon juice and salt together for 2-3 minutes, scraping down the sides of the bowl as needed. Lightly tap the bottom of the bowl 2-3 times on the counter to pop any little air bubbles.

Step 5

Pour the filling evenly into the baked crust.

Step 6

Bake the pie for 10 minutes.

Step 7

Remove the pie from the oven and let it cool completely. Cover the top lightly with plastic wrap and refrigerate until chilled, at least 2 hours or up to overnight.

Step 8

For the whipped topping, beat the cream, powdered sugar and vanilla together with a handheld electric mixer, electric stand mixer or a blender until it is fluffy and soft peaks form.

Step 9

Spread the whipped cream evenly over the pie or serve a dollop of the whipped cream on each individual piece. Garnish with raspberries if desired.