recipe by Rosemary Prisock, Food and Beverage Director, Old Waverly Golf Club, West Point,Mississippi, USA
Heat the oven to 325°F.
Break the graham crackers into small pieces and place in a food processor along with the sugar and salt.
Pulse 8 times until the cracker crumbs are semi-fine and the crackers and sugar are combined. The crumbs shouldn’t be powdery nor large shards.
Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it. About twelve 1-second pulses.
Transfer the crust to a 9-inch pie plate and press the crumb mixture into the bottom of the plate.
Whisk the condensed milk with the lemon juice and set aside.
Whisk the lemon zest with the egg yolks in a medium bowl until pale, about 30-60 seconds, then whisk in the condensed milk mixture.
Place the pie plate on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven.
Bake until the center jiggles slightly, like a soft-setting custard, about 8 minutes.
Remove from the oven and cool for 1 hour on a cooling rack.
Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
Pour the heavy cream into the bowl of a stand mixer or in a large bowl if using a hand mixer.
Add the vanilla and sift in the sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium stiff peaks form, about 1½ minutes.
Cut pie into 8 equal pieces.
Place slice on a dessert plate.
Top with a generous dollop of whipped cream and sprinkle lemon zest on top.