Lemonade Pie

1: To make blender whipped cream, add very cold heavy cream to a blender.

2: Blend on low speed for 15-20 seconds and then turn immediately to high and blend for another 15-20 seconds.

3: In a medium bowl, mix together the sweetened condensed milk, lemon juice, and lemon zest until thoroughly combined.

4: Fold one cup of whipped cream into the lemon milk mixture and place the remaining whipped cream in the refrigerator.

5: Continue to gently fold until no white streaks appear.

6: Pour the lemon filling into the graham cracker crust.

7: Cover the pie with plastic wrap or the lid from the pie shell and refrigerate for at least 2 hours before serving to allow it to set.

8: Top with remaining whipped cream and lemon zest before serving.