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Preheat your oven to 350°F
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well-mixed. Press the mixture into the bottom and up the sides of a 9-inch pie dish. I like to start with the edges and then flatten the base
Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth. Pour the filling into the cooled crust and spread it out evenly.
Bake the pie for 20 minutes, or until the filling is set in the edges and slightly jiggly in the center.
Let the pie cool completely on a wire rack, then refrigerate it for at least 2 hour before serving.
Before serving, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream over the top of the pie and serve.