Mix until everything is combined. Turn the mixture out into a 9-inch pie pan and gently press it into an even layer, bringing the crust up the sides of the pie pan.
Bake for 10 minutes, or until golden brown. Allow the crust to cool.
Pour the filling into the crust and spread it around with a spatula, smoothing the surface. Bake for 15-20 minutes, or until the center is not completely jiggly.
In the bowl of a stand mixer, again using the whisk attachment, whip the cream and sugar together until stiff peaks form.
Top the pie with some whipped cream on top and garnish with more zest.