Step 1

Preheat your oven to 350°F/175°C

Step 2

Using a food processor or blender, blitz the Graham crackers until they are fine crumbs. Then, place the crumbs in a mixing bowl and stir in the sugar, then the melted butter. The crumb mixture should be grainy, if there are any big chunks of cracker break them up

Step 3

Pour the crumb mixture into a 9 inch cake pan and using your hands press down on the crumbs so that the base and the sides are covered, you don't want to press too hard, just ensure that it's no longer crumbly. Use the back of a spoon to compact the edges of the base

Step 4

Bake your crust for 10 minutes and then let it cool completely

Step 5

Using a food processor or handheld electric mixer, combine sweetened condensed milk, egg yolks, lemon zest, lemon juice, and vanilla extract. Beat the mixture for approximately 3 minutes, then pour it into your cooled pie crust

Step 6

Bake for 20 minutes, remove from the oven and transfer to a wire cooling rack to cool completely. Then, place the pie in the fridge to chill for a minimum of 3 hours but preferably overnight to set completely

Step 7

In a mixing bowl, whisk together heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Then, spread the whipped topping onto the chilled and set pie, and finely grate lemon zest over the topping. Serve and enjoy your lemon pie!