Lemon Icebox Pie with Condensed Milk

Instructions:

1. Pulse the graham cracker crumbs, sugar, and salt in a food processor until the mixture is uniform and fine.
2. Pour in the melted butter and pulse until the mixture resembles wet sand and clumps together when pressed.
3. Firmly press the crust mixture into the bottom and up the sides of a 9 inch pie plate, ensuring the edges are tight and there are no gaps.
4. In a chilled bowl, beat the heavy whipping cream on medium high speed until stiff peaks form (the cream should stand straight up when you lift the beaters). Set this aside.
5. In a separate bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until the mixture visibly thickens and becomes glossy.
6. Gently fold the whipped cream into the lemon mixture using a spatula, using a cut and fold motion until just combined. Note: Over mixing will deflate the air and make the pie dense.
7. Pour the filling into the prepared crust and smooth the top with your spatula.
8. Cover the pie with plastic wrap and refrigerate for at least 4 hours until the filling is firm to the touch.