Make this bright, lemony pie ahead and stash it in the fridge until you're ready to serve. After all, it's best eaten cold!

Ingredient :

• 1 1/2 c. graham cracker crumbs
• 2 tbsp. granulated sugar
• 7 tbsp. salted butter, melted

FOR THE FILLING:

• 2 14-oz. cans sweetened condensed milk
• 1 c. fresh lemon juice (from about 6 lemons)
• 5 large egg yolks
• 1 tbsp. lemon zest 
• 1 c. heavy cream
• 2 tbsp. powdered sugar
• 1/2 tsp. vanilla extract

Directions :

1. For the crust: Preheat the oven to 350°. Combine the cracker crumbs, sugar, and butter in a medium bowl. Mix with a fork until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes. Set aside to cool slightly, about 10 minutes.
2. 2For the filling: Whisk together the condensed milk, lemon juice, egg yolks, and lemon zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, about 2 hours.
3. 3Before serving, beat the heavy cream, powdered sugar, and vanilla in a large bowl with a mixer on medium speed until soft peaks form. Dollop on the center of the pie and serve.