Preheat oven to 350 degrees F
Turn crackers into crumbs in your food processor or smash them with a rolling pin (or other method) in a zip baggie.
Add in sugar and melted butter and pulse or mix until combined.
Place crumbs in your pie dish, patting them down on the bottom at partially up the side of the dish.
Bake for 10 minutes, remover from oven and allow to cool for 20 minutes.
In your mixing bowl, combine condensed milk, egg yolks, lemon juice and sour cream and mix on med-low for 2 minutes.
Scrape batter onto cooled crust and place pie dish on a baking sheet (trust me) and bake for 16-20 minutes or until pie is hardly jiggly in very center when you wiggle tray.
Allow pie to cool for 1 hour at room temperature. Then place in your refrigerator (the lower shelf, the colder and quicker the pie will be).
When ready to place whipped cream on pie, whip cream on high for 45 seconds or until cream is stiff, add powdered sugar and beat another 5-10 seconds. Spread or pipe on pie and enjoy!