For the crust: Combine crushed graham cracker, melted butter, and granulated sugar in a medium bowl. Mix well and press into a greased 9-inch pie dish.

Bake the crust at 350°F (175°C) for 8 minutes.

Carefully remove the baked crust from the oven and let it cool slightly.

While the crust is baking, prepare the filling: In a stand mixer, combine sweetened condensed milk, egg yolks, lemon juice, and kosher salt. Mix on medium speed for about 3-4 minutes until well combined.

Pour the lemon filling into the pre-baked pie crust.

Bake the pie at 350°F (175°C) for another 10 minutes.

Remove the pie from the oven and let it rest on the counter for about 10 minutes. Then, refrigerate for 1-2 hours to allow it to set.

When ready to serve, prepare the whipped cream topping: In a clean, cooled bowl of a stand mixer fitted with the whisk attachment, combine heavy whipping cream, confectioners' sugar, and vanilla extract. Whip until fluffy, about 3 minutes. (Alternatively, use a hand-held mixer.)

Scoop the whipped cream onto the cooled lemon pie and serve immediately. Garnish with lemon zest, if desired.