1/3 cup melted butter
1 3/4 cups graham cracker crumbs
3 Tbsp dark brown sugar
A pinch of Kosher salt
1 1/2 cups granulated sugar, divided
4 Tbsp cornstarch
4 egg yolks
2 cups whole milk
1/2 cup fresh lemon juice
1 1/2 cups heavy whipping cream
1 tsp vanilla extract
Preheat oven to 350 degrees. Combine the butter, graham cracker crumbs, brown sugar and salt in a bowl. Press in the bottom & up the sides of a lightly greased 9-inch pie plate. Bake for 8 minutes. Remove from the oven & cool for 20 minutes.
Whisk together 1 cup of the sugar & cornstarch in a 3-qt saucepan.
Whisk together the egg yolks, the milk and lemon juice in a medium bowl. Gradually whisk the milk mixture into the sugar mixture, blending until well combined. Bring to a boil over medium heat, whisking constantly, for about 7 minutes. The mixture will begin to bubble on the surface around the 6 1/2 minute mark.
Cook, whisking constantly, for 1 minute or until thickened & velvety. Remove from the heat.
Pour the lemon filling into the prepared pie crust. Cover the surface directly with plastic wrap. Chill at least 12 hours.
Beat the whipping cream, the remaining 1/2 cup of sugar & the vanilla in the bowl of an electric stand mixer with the whip attachment until soft peaks form.
Remove the plastic wrap from the pie. Spoon the whipped cream over the lemon filling. Garnish with lemon curls just before serving.