Magic Lemon Pie

Make crust: Preheat oven to 325°. In a food processor, pulse graham crackers, sugar, and salt until fine crumbs, about 20 seconds. Add butter and pulse until combined.

Using the bottom of a glass or measuring cup, press graham cracker mixture into the bottom and up the sides of the pie plate. (Don't press too hard.)

Bake until crust begins to brown, 15 minutes. Transfer pie plate to a cooling rack to cool, about 30 minutes.

Make filling: While the crust is cooling, increase oven temperature to 375°. In a medium bowl, whisk condensed milk and yolks until smooth, then add the lemon juice and salt and whisk until combined.

Pour filling into cooled crust, and bake until edges are set and center is still slightly jiggly, about 20 minutes. Let cool for about 15 minutes, then refrigerate until set, at least 3 hours.

Make whipped cream: In a large, cold bowl (or in the bowl of a stand mixer), beat cream until stiff peaks form. 

When ready to serve, pile whipped cream on center of chilled pie.