Preparation Steps

• Chill a metal mixing bowl and whisk/beaters in the freezer for 10 minutes. Lightly butter a 9-inch deep-dish pie plate.
• Make the crust: Pulse the vanilla wafers in a food processor to fine crumbs. For a deeper flavor (optional), warm the crumbs in a dry skillet over medium heat for 2–3 minutes, stirring constantly, just until fragrant. Transfer to a bowl, drizzle in the melted butter, and stir until evenly moistened.
• Press the crumb mixture firmly into the bottom and up the sides of the pie plate using the bottom of a measuring cup. Freeze the crust for 15–20 minutes to set while you prepare the filling.
• Stir the filling: In a large bowl, whisk together the lemon pie filling, sweetened condensed milk, lemon zest, and a pinch of sea salt until completely smooth. Let it stand for 5 minutes to slightly thicken.
• Whip the cream: Pour the cold heavy cream into the chilled bowl. Beat on medium-high until soft peaks form. Add 4 tablespoons of the powdered sugar and the vanilla; continue beating to medium peaks. Reserve about 1 to 1 1/4 cups of the whipped cream in the refrigerator for topping.
• Lighten the filling: Fold the remaining whipped cream into the lemon mixture in two additions until no streaks remain.
• Assemble: Spoon the lemon cream into the chilled crust and smooth the top. Tap the pie plate gently on the counter a few times to release air bubbles.
• Chill until set, at least 3 hours (6 hours for the cleanest slices).
• Finish and serve: Briefly re-whisk the reserved whipped cream if needed and sweeten to taste with the remaining 2 tablespoons powdered sugar. Pipe or swoop it over the pie and garnish with candied lemon peel or a shower of extra zest. Slice and serve cold.