Lemon Cream Pie | Umami

Ingredients

• Crust:
• 32 Biscoff cookies, from one 8.8-ounce package (about 2 cups)
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 5 tablespoons unsalted butter, melted
• Filling:
• 3 large egg yolks
• 2 tablespoons lemon zest (from about 2 lemons)
• 1 teaspoon vanilla extract
• Two 14-ounce cans sweetened condensed milk
• 1 cup lemon juice (from about large 5 lemons)
• Topping:
• 1 cup heavy cream
• 2 tablespoons confectioners\' sugar
• 1 tablespoon lemon zest (from about 1 lemon)