No Bake Lemon Pie

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup condensed milk
1/2 cup freshly squeezed lemon juice
1 tsp vanilla extract
Whipped cream (optional)

In a medium bowl, mix crumbs and sugar. Stir in melted butter until well combined.
Press crumb mixture into a 9-inch pie dish.

In a large bowl, whisk together condensed milk, lemon juice, and vanilla extract.
Pour filling into crust.

Refrigerate for at least 4 hours or overnight.
Top with whipped cream if desired.

Personal Notes: Use fresh lemons for the best flavor.
Don’t overmix the filling.
Chill the pie for a longer time for a firmer texture.