Creamy Lemon Pie

1 1/2 C graham cracker crumbs (approximately one sleeve of graham crackers)
1/3 C sugar
5 T butter unsalted, melted

For the lemon filling:
2/3 C lemon juice about 3-5 lemons
2, 14 oz cans sweetened condensed milk
3 large egg yolks

Preheat oven to 350.  In medium-sized mixing bowl combine graham cracker crumbs, sugar, and melted butter until crumbs are fully coated. Press into a nine-inch pie pan, forming a crust. Have crumbs go up the side of the pie pan.  Bake crust for eight minutes.  In medium-sized mixing bowl whisk together lemon juice, sweetened condensed milk, and egg yolks until smooth.  Pour lemon mixture into warm pie crust.  Bake for 10-12 minutes or until center is no longer moves, although it may be slightly jiggly.  Remove from oven and let sit on counter for ten minutes. It will finish setting as it cools.  Chill in refrigerator for two to three hours or overnight to completely set.  Top with whipped cream.  Garnish with lemon zest and lemon slices.