Step 1: Brine the Lemons (Optional, but Highly Recommended). In a small bowl, combine the dill pickle brine and water. Add whole lemons to the brine. Let them sit at room temperature.

Step 2: Make the Crust – Preheat Oven. Preheat the oven to 350°F (175°C).

Step 3: Combine Crust Ingredients. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix with a fork until the crumbs are well coated and stick together when pinched.

Step 4: Press Crust into Pan. Press the mixture into the bottom and up the sides of a 9-inch pie plate.

Step 5: Bake Crust. Bake until set, about 10 minutes.

Step 6: Cool Crust. Set aside to cool slightly, about 10 minutes.

Step 7: Make the Filling. Whisk together the sweetened condensed milk, lemon juice (juice the brined lemons after removing them from the brine and drying them), egg yolks, dill pickle powder, and lemon zest (zest the brined lemons after removing them from the brine and drying them) in a medium bowl until combined.

Step 8: Pour Filling into Crust. Pour the filling into the crust.

Step 9: Bake. Bake until the center is set but still slightly jiggly, about 15 minutes.

Step 10: Cool and Chill. Let cool for 30 minutes, then refrigerate until chilled, about 2 hours.

Step 11: Make the Topping. Before serving, beat the heavy cream, powdered sugar, and vanilla in a large bowl with a mixer on medium speed until soft peaks form.

Step 12: Garnish and Serve. Dollop on the center of the pie and serve. Sprinkle with fresh dill, if desired.