Lemon Ice Box Pie

For the crust:
1 1/2 c graham cracker crumbs
2 T ground cinnamon
1/4 lb unsalted butter, melted and cooled

For the filling:
2 (14 oz) cans sweetened condensed milk
4 large egg yolks
1/2 c lemon juice
whipped cream

For the whipped cream:
1 c heavy cream, very cold
1 t vanilla
1 1/2 T light corn syrup

Combine the cream and vanilla and mix well. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.

To make the crust:
In a medium bowl, blend together the crumbs, cinnamon and butter using a handheld mixer until fully incorporated. Scrape the mixture into a 9: pie pan. Using your fingers, press the mixture firmly onto the base and up the sides of the pan. Refrigerate until ready to use.

To make the filling:
In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks and lemon juice until smooth. Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon. Do not allow to boil.
Strain the custard through a sieve into the prepared pie shell. Smooth the filling, forming a slight dome in the center. Refrigerate uncovered at least 1 hour, or until set. Cover with plastic wrap and chill completely, at least another hour.