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Preheat the oven to 350°F.
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Make the crust. Mix the graham cracker crumbs and melted butter in a bowl until well combined.
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Press the mixture firmly into the bottom and the sides of a 9-inch pie plate.
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Combine the sweetened condensed milk, lemon juice, and egg yolks in a bowl and whisk until combined.
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Pour into the graham cracker crust.
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Bake for approximately 22 minutes. Note that the pie will still be a little bit jiggly.
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Remove from the oven and cool completely. Cover the pie and place it in the fridge for a minimum of 1 hour.
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Top with whipped cream and lemon slices. Enjoy!