Preheat oven to 350 degrees. Using a fork, poke holes into the pie shell and set aside.
In a small bowl, stir sweetened condensed milk together with egg yolks, lemon zest, and lemon juice. Pour into prepared pie shell. Bake 25 minutes or until crust is golden brown and filling has set. Remove from oven and cool completely. Cover with plastic wrap and chill 2-3 hours to overnight.
Whip cream together with vanilla and powdered sugar until stiff peaks form. Spread over top of the pie and top with fresh raspberries. Chill until ready to serve.