Set a sheet of parchment paper on the bottom of an 8 inch springform pan and over it clip the ring.

Preheat the oven to 350 F.

Grind the nuts and crackers until you have a fine powder and transfer to a bowl. Melt the butter then add it to the bowl along with the powdered sugar, stir until all the crumbs are coated with the butter. Carefully and with patience press the wet crumbs into the bottom of the pan and up the sides. Use the bottom of a measuring cup to help you pack it in tightly.

Bake the crust for 10 minutes.

While it’s baking, add the condensed milk, sour cream, vanilla, salt and lemon juice into a mixing bowl and whisk. Zest the lemons into the mixture. Add the egg yolks and whisk to combine.

Pour the filling into the pre-baked crust and smooth it into an even layer. Return the pie to the oven and bake until there’s a slight jiggle only in the center, about 20 minutes. Let cool at room temperature then transfer to the fridge for an overnight chill (or up to 2 days).

The day of serving, add all the whipped cream ingredients to a food processor and run it on high until the cream is thick (but not grainy). Spread it over the pie and add some finely chopped pistachios and lemon zest.

Serve cold, store in the fridge. The pie will last about 5-6 days.