For graham cracker crust, mix ingredients together and pour into a 9 or 10 inch pie plate.

Gently press with a spoon or your fingers to cover the bottom and sides of the pie plate.

Bake in a 375 degree oven for 8 minutes. Remove from oven and set aside.

For crème filling, gently fold ingredients together and spread over the cooled graham cracker crust. Put in the refrigerator to cool.

For lemon filling, place all ingredients into a medium saucepan. Stir continuously over medium heat until thickened.

Remove from heat and cover. Let cool. When cool, pour over the crème layer.

Garnish top with Cool Whip and grated lemon rind. Put in the refrigerator for a couple of hours to set. Serve cold.