Instructions

For the crust:

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
2. Grind the Nilla Wafers into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
3. Pour the crumbs into the springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the filling:

1. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
2. In a large mixing bowl, combine the lemon pie filling and the sweetened condensed milk and stir until they are well combined.
3. Next, add the prepared whipped cream and lemon zest and continue to fold together until all of the ingredients are well combined. Pour the filling into the prepared crust and refrigerate for a minimum of 4 hours until the filling is set.

For the topping:

1. Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders of the pie using a large open star tip. Garnish with lemon slices or additional lemon zest.