Preheat oven to 350 degrees. In a food processor, (or you can put in bag and crush up) put crackers, sugar and salt. Pulse until like course sand. Add in melted butter and pulse or mix again until mixture holds together like dough.
Put crumbs into a 9 inch pie plate. Take a flat bottomed cup and press crumbs into bottom and sides. Place in over for 15 minutes on a cookie sheet until light golden brown.
Add condensed milk, cream, egg yolks, lemon zest and salt, mix until blended. Add lemon juice and beat until mixture thickens. Pour filling into pie shell (crust does not have to be cool)
Bake pie on cookie sheet for 25 to 30 minutes, center will not be firmly set, it will have some slight jiggle to it. Bring Pie out and let cool, then set in the fridge for at least 4 hours to overnight.
Beat in a bowl heavy whipping cream, sugar, vanilla and corn starch until stiff peaks. Spread over the pie and serve!
