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In a bowl, crumble graham crackers, then add butter, brown sugar, melted butter and a pinch of salt. Mix together.
Press the graham cracker crumbs into a pie plate.
Be sure to press down evenly. Leave in the refrigerator for about an hour.
Beat the cream cheese with an electric hand mixer until creamy and smooth.
Add lemon zest.
Pour in lemon juice.
Stir in condensed milk. Whisk.
Transfer filling to crust.
Smooth top with spatula.
Place the pie in the refrigerator for at least 2 hours.
Once set, turn out the pie.
Decorate it with a slice of lemon and whipped cream.
Slice and enjoy!
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