Preheat oven to 350°F (175°C). Mix crushed graham crackers, melted butter, and sugar in a bowl until the texture feels like wet sand.

Press into the bottom and sides of a 9-inch pie pan. Bake for 8 minutes until golden. Let it cool completely.

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

Pour over the cooled crust and spread evenly. Bake for 12–15 minutes, until just set in the center. Cool to room temperature, then refrigerate.

In a small saucepan, combine raspberries, honey (or sugar), cornstarch, and water.

Cook over medium heat for 5 minutes, stirring until thickened and berries break down.

Cool slightly, then spread over the chilled lemon layer. Refrigerate again.

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form (about 2–3 minutes).

Spread whipped cream evenly over the raspberry layer.

Chill the pie for at least 4 hours or overnight. Before serving, top with fresh raspberries and a sprinkle of lemon zest.