6 egg yolks, lightly beaten
3 (14 ounce) cans sweetened condensed milk
1 12 cups fresh lemon juice
2 (9 inch) ready-made graham cracker pie crust
2 cups whipping cream
14 cup sugar
Whisk together first 3 ingredients. Pour evenly into crusts. Bake at 350 for 15 minutes. Remove to a wire rack to cool. Cover and chill 4 hours. Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread evenly over chilled pies. Top with fresh lemon slices and a mint sprig before serving, if desired. Cook time does not include 4 hour chill time.