Here is a picture of the pie filling before I added the whipped cream.
Lemon Cream Pie
1/3 c butter, melted
1 ½ c vanilla wafer crumbs
2 T granulated sugar
1 t gelatin
2 T cold water
1 14 oz can sweetened condensed milk
2 t grated lemon zest
½ c freshly squeezed lemon juice
8 oz heavy whipping cream
3 T granulated sugar
½ t pure vanilla extract
To prepare crumb pastry shell: Preheat oven to 375°. Pour melted butter in a 9-inch pie plate. Combine vanilla wafer crumbs and sugar, until combined. Stir crumb mixture into butter and press firmly over bottom and around sides of pie plate. Bake 10 minutes or until lightly browned. Remove from oven; cool completely on a wire rack before filling.
To prepare filling: Sprinkle gelatin over water to soften. Set aside. In a sauce pan (off the heat), combine milk, zest and juice until blended and smooth. Fold in softened gelatin. Cook over medium-low heat, stirring constantly, until the mixture thins slightly, steams and the gelatin is dissolved. Do not boil or the milk will curdle. Remove from heat and pour filling into prepared crust. Cool slightly, then refrigerate until filling is chilled and set.
To prepare cream topping: Using an electric mixer, beat cream until soft peaks form. Gradually add sugar and vanilla extract, beating until thick and smooth. Spread over chilled filling.