Combine graham cracker crumbs, sugar, and melted butter for a delicious crust!
First Things First,
Combine fresh lemon juice, sweetened condensed milk, egg yolks, and a pinch of sea salt for the filling.
Pour filling into pie crust and bake for 10 minutes at 350 degrees.
Let the pie cool at least 30 minutes, or preferably overnight before serving.
Top with freshly made whipped cream and lemon slices!
You can store leftovers (if there's any left!) for up to 3 days in the fridge!
I make this Lemon Cream Pie every Easter for dessert and it is always a hit!