In a bowl, add graham cracker crumbs and granulated sugar. Stir to combine. Add melted butter and stir until fully incorporated. Using the back of a measuring cup, press graham cracker mixture firmly into bottom and sides of a 9-inch pie pan. Refrigerate while preparing filling.
Pie Filling
In a large bowl, add cream cheese and mix with a hand mixer until smooth. Add sweetened condensed milk and mix slowly on low speed, slowly increasing to medium speed. Mix until filling is completely smooth. Then, add vanilla extract, lemon juice, and lemon zest. Mix until incorporated. Set aside.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until just combined.
Pour filling into graham cracker crust and smooth the top with a spatula. Refrigerate until firm and chilled through, at least 2 hours. Serve chilled and store any leftovers in the refrigerator. (Or, freeze for up to 6 hours, or until frozen throughout, and slice and serve as a frozen treat).
Video
Notes
This pie is even better the day after preparing - refrigerate overnight to allow the flavors to meld.
Pie will keep for 4-5 days covered in the refrigerator.
Pie must be prepared in a standard pie pan, not a springform pan.
Optionally, top your pie with additional lemon zest, graham cracker crumbs, or dollops of whipped cream.