Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until well mixed. Press the mixture evenly into the bottom and sides of the pie dish. Bake for 10 minutes, then remove and let cool.

In a saucepan over medium heat, whisk together sugar, lemon juice, lemon zest, and cornstarch until smooth. Continue to cook and stir until the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.

In a separate bowl, whisk the eggs until light and fluffy. Gradually add a small amount of the warm lemon mixture to the eggs, whisking constantly to temper them. Carefully mix the tempered eggs back into the saucepan with the remaining lemon mixture. Cook for an additional 2 minutes, then remove from heat.

Pour the lemon filling into the cooled graham cracker crust and let it cool to room temperature before transferring to the refrigerator to set for at least 2 hours.

In a clean mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the fresh raspberries and vanilla extract.

Spread the raspberry cream mixture evenly over the set lemon filling. Chill the pie for an additional 30 minutes before serving.

Slice and serve chilled. Enjoy!