Lemon Cream Pie

I found this wonderful Lemon Pie recipe at Mel's Kitchen. It was a big hit. My mother in law loves anything lemon so while she and ,my father in law were here visiting us during General Conference Weekend I thought this would be the perfect dessert. And oh was it ever. Even my husband is begging me to make it again this week.

1-9 inch graham cracker pie crust
2 14 ounce cans sweetened condensed milk
3 large egg yolks
3/4 cups plus 2 tablespoons fresh lemon juice. ( you'll need about 5-6 lemons)
1 cup heavy whipping cream
1/2 teaspoon vanilla extract

1. Preheat oven to 375 degrees. 
2. Measure out 4 tablespoons sweetened condensed milk in a bowl and save for later.
3. Whisk the remaining sweetened condensed milk in with the egg yolks. 
4. Slowly whisk in the lemon juice. 
5. Pour the filling into the crust and bake for about 15 minutes.
6. Let the pie cool completely on a wire rack and then cover and refrigerate for 3-24 hours.
7. When ready to serve, using a hand mixer, whip the heavy cream with the reserved sweetened condensed and vanilla until stiff and peaks form. Spread the whipped topping over the pie slice and enjoy.