For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into pie plate. Bake for 8 minutes.
For the Pie Filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice and salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.
Chill in the refrigerator for at least an hour before serving.
For the Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.