LEMON ICEBOX PIE BAKED

Preheat the oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.

Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let cool.

In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, egg yolks, and salt until smooth.

Pour the lemon filling into the cooled crust and spread evenly.

Bake the pie for an additional 10-12 minutes until the filling is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature.

Refrigerate the pie for at least 4 hours or until fully chilled.

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Spread the whipped cream over the chilled pie before serving.

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