Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and press firmly into a 9-inch pie pan. Place in the refrigerator to set while you prepare the filling.
Make the Filling: In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth. Gently fold in the whipped topping until fully combined.
Assemble the Pie: Pour the lemon filling into the prepared graham cracker crust, smoothing the top with a spatula.
Chill: Cover and refrigerate for at least 4 hours or until set. For best results, let it chill overnight.
Serve and Enjoy: Garnish with lemon slices, additional whipped cream, and fresh mint leaves before serving.
