Preheat the oven to 350 F.

Melt the butter and stir with the cookie crumbs until the texture is like wet sand. Pour into a 9” pie pan and press on the bottom and up the sides.

Bake the pan for 10 minutes. If the crust has shrunk or puffed a bit use the back of a measuring cup to press it back down and up the sides. Set aside to cool.

Puree the raspberries in a food processor then run the puree through a fine mesh sieve into a large bowl so you’re left with a seedless puree (really press down on the puree to extract as much ‘juice’ as possible, and scrape the bottom of the sieve!). You should have about a cup of raspberry puree.

To the puree add the sweetened condensed milk, the egg yolks and the lemon juice. Whisk well. Pour the filling into the cooled crust and set it in the oven to bake until the custard is set, about 12-15 minutes. It will have a matte top when done and should only jiggle slightly in the center. Set on the counter to cool then in the fridge to chill for at least four hours or overnight.

Add all the whipped cream ingredients to a food processor and process on high until thick, about 2-5 minutes (it depends on the temperature of the cream and how strong your food processor is). Spread the whipped cream over the chilled pie. Top with fresh raspberries. Store leftovers in the fridge in an airtight container.