1. Lightly spray an 8″ – 9.5″ pie pan with cooking spray and set aside.
2. In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the pie pan and chill for at least 30 minutes.
3. In a medium bowl, beat cream cheese until smooth. Add pudding mix and beat until creamy. Gradually add cold milk, mixing until thick and smooth. Stir in lemon zest and pour into the crust. Chill for at least 3 hours.
4. In a large cold bowl, whip heavy cream until soft peaks form. Add powdered sugar and vanilla, whipping until stiff peaks form. Spread whipped cream over the pie and garnish with lemon zest, slices, raspberries, and mint if desired.

PREP TIME & NUTRITION:
Prep Time: 10 minutes, Chill Time: 3 hours, Servings: 10, Calories: 374, Net Carbs: 31g, Fats: 26g, Protein: 4g