• *Set out your cream cheese 2 hours ahead of time to let it soften and reach room temperature.

If you're making a homemade graham cracker crust:

• Preheat your oven to 350 degrees F.
• In the bowl of a food processor, add the graham crackers and brown sugar.
• In a microwave safe bowl, melt the butter.
• With the food processor on low, start grinding up the graham crackers while you stream in the melted butter.
• Let the food processor run for a minute or two or until the crust mixture is super fine and resembles wet sand.
• Dump the crumb mixture into a 9 inch pie plate and use the bottom of a flat cup to evenly pack down and form the crust to the bottom and sides of the pie plate.
• Bake for 10-12 minutes for until the surface is starting to brown.
• Set the crust aside to cool.

For the creamy lemon filling:

• In a large bowl or the bowl of a stand mixer, add the softened cream cheese and give it a quick mix with the electric mixer to work out any lumps.
• Add the sweetened condensed milk, lemon juice, lemon zest (reserve a little zest for the top of the pie) and vanilla extract. Mix until well combined.
• Pour in the heavy cream and whip the mixture for about 5 minutes or until it is very fluffy and smooth.
• Transfer the filling into the cooled pie crust and top with extra lemon zest.
• Set in the fridge to chill for at least 2 hours.
• Serve as is or with a dollop of cool whip or homemade whipped cream.