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For the Crust: Mix all ingredients together until blended. Pack firmly into 9-inch pie plate and press up sides and bottom (can be made into two smaller pies if desired).
Bake at 350 degrees for 8 minutes. Cool before filling.
For the Filling: Mix together softened cream cheese, sugar, and sour cream with blender until smooth. Add lemon juice and lemon zest. Next, fold in cool whip until mixed thoroughly.
Garnish with a dollop of cool whip and a fresh lemon slice just for kicks.
Pour into cooled pie crust and chill for 3-4 hours.