Preheat your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, melted butter, and sugar until evenly combined.

Press into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes. Let cool completely.

In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.

Pour into the cooled crust and bake for 15 minutes. Let cool at room temperature, then refrigerate for at least 2 hours.

In a small saucepan over medium heat, combine the raspberries, honey or sugar, cornstarch, and water. Stir constantly until the mixture is thickened and bubbly, about 5–7 minutes.

Let cool completely. Optional: Strain through a sieve for a smooth sauce.

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep cold until ready to use.

Once the lemon layer is fully chilled, spoon or spread the raspberry sauce on top.

Pipe or spoon whipped cream over the top as desired. Garnish with fresh raspberries and lemon zest.

Refrigerate the assembled pie for at least 1 more hour before slicing.

Slice with a sharp knife wiped clean between cuts for neat slices. Serve chilled for best flavor and texture.

Store leftovers in the refrigerator for up to 4 days. Avoid freezing to preserve texture.