Preheat the oven to 350°F.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined and resembles wet sand.

Press the crumb mixture into a 9-inch pie dish, forming a firm, even layer on the bottom and up the sides of the dish.

Bake the crust for 8 minutes, then remove from the oven and let it cool slightly.

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

Pour the lemon mixture into the cooled crust.

Bake the pie for 22 minutes, or until the filling is set but still slightly jiggly in the center.

Remove the pie from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours, or until thoroughly chilled and set.

Serve chilled with whipped topping or homemade whipped cream.