Creamy Dreamy Lemon Pie

Creamy Dreamy Lemon Pie 8 whole graham crackers 3 Tbsp. butter 1 (14 oz.) can sweetened condensed milk 2 large eggs 1/2 cup fresh lemon juice 1 Tbsp. lemon zest Whipped cream (optional) Begin by crushing the graham crackers by pulsing them in a food processor or {like I do} putting them in a large Ziploc baggie and crushing them with a rolling pin or glass jar. Place the graham crumbs in a small bowl and add the butter. Mix until moistened. Press graham mixture into a 9-inch pie plate (do not use a "deep-dish" pie plate) and place it in the fridge until you are ready to fill it. Mix together the condensed milk and 2 eggs until smooth and creamy. Add lemon juice and zest and beat all till combined. Pour this mixture into the pie crust. Bake pie in a preheated oven at 350 degrees for 15 minutes. Cool your pie completely and then refrigerate for best flavor. After cutting and plating the pie I add a little dollop of whipped cream and a little lemon zest onto each piece