Lemon Icebox Pie

Heat oven to 325°F. Break 14 whole graham crackers (about 200 g) into small pieces and place in the bowl of a food processor with ¼ cup (50 g) granulated sugar and ¼ tsp. kosher salt. Pulse 8 times, until cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and crackers and sugar are combined. Pour in 6 Tbsp. unsalted butter, melted, and pulse until melted butter is evenly distributed and the mixture holds its shape when you squeeze it, about 12 one-second pulses. Transfer crumb mixture to a 9" springform pan and pack mixture into the bottom and two-thirds of the way up sides of the pan. (Alternatively, use a 9" freezer-safe pan pan.) Use the bottom of a measuring cup to press the pie crust into place. Place pan on a rimmed baking sheet and set aside.

Whisk 2 (14-oz.) cans sweetened condensed milk and 1¼ cups lemon juice, strained in a small mixing bowl to combine; set aside. Whisk 8 large egg yolks and zest of 2 lemons (about 2 Tbsp.) in a medium bowl until yolks are pale, 30–60 seconds. Add lemon juice mixture to egg mixture and whisk to combine.

Pour lemon filling into prepared graham cracker pie crust, and carefully transfer the baking sheet to oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a wire rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie). Freeze for at least 6 hours or overnight.

Pour 2 cups heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add ½ tsp. vanilla extract and ¼ cup (28 g) powdered sugar; whip on low speed to combine and then increase to medium-high and whip until medium-stiff peaks form, about 1½ minutes.

Wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of whipped cream and serve immediately. Do ahead: Lemon icebox pie can be baked and kept frozen for up to 1 week. Make whipped cream just before serving.