PREP: Preheat oven to 350 degrees F. Spray a 9-inch pie dish with non-stick spray and set aside.
CRUST: Melt butter in a microwave-safe bowl and let it cool for 5 minutes to prevent a greasy crust. Process graham crackers in a blender or food processor until fine. Measure 1 and 3/4 cups of crumbs into a large bowl, add sugar and salt, and mix in the cooled butter using a spatula. Pour mixture into a prepared pan, pressing firmly into the bottom and up the sides with the flat bottom of a measuring cup. Bake in the preheated oven for 8 minutes and allow to cool.
PIE FILLING: Using a stand or hand mixer, blend the sweetened condensed milk, egg yolks, lemon juice, lemon extract, and salt. Beat on medium speed for 2-4 minutes until mixture is smooth and well combined.
BAKE: Pour the mixture into the pre-baked pie crust and bake for 12-17 minutes, or until it slightly jiggles in the center and bubbles appear on the surface. If the crust browns too quickly, cover it lightly. Remove from the oven and cool on a rack at room temperature for 30 minutes.
CHILL: Cover the pie and refrigerate for at least 1 hour.
WHIPPED CREAM: Mix cream, sugar, and vanilla. Beat with a stand or hand mixer until soft peaks form. Spread over the entire cooled pie for immediate consumption or add to individual servings. Avoid covering the whole pie with cream if expecting leftovers, as it may become watery.
ENJOY: Cover leftovers tightly and refrigerate. Garnish with lemon zest, lemon slices, or fresh mint before serving chilled.
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Notes
Note 1: Lemon extract is a flavor enhancer not to be confused with lemon juice, like vanilla extract, that intensifies the pie’s citrus flavor. It’s typically found near other baking extracts and spices in grocery stores. For the best results, use pure Lemon extract. If it's unavailable, you can omit it, but the lemon flavor will be milder.Note 2: To get clean slices, run your knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat.