Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and pour it over the crumbs, stirring until combined. Press this mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes until golden brown. Let it cool completely.

In a small saucepan, combine 2 tablespoons of cold water with the gelatin. Let sit for about 5 minutes until it blooms. Then gently heat, stirring until dissolved. Remove from heat and set aside to cool.

In a large mixing bowl, beat the egg whites until soft peaks form, about 3-5 minutes. Gradually add in the honey, continuing to beat until stiff peaks form and the mixture is glossy. Gently fold in the fresh lemon juice and zest.

Once the gelatin has cooled slightly, slowly fold it into the egg white mixture without deflating the egg whites.

In a separate bowl, whip the heavy cream until it thickens. Gradually add in the powdered sugar and whip until soft peaks form. Fold a portion of this into the chiffon filling, then incorporate the rest gently.

Pour the filling into the cooled crust, smoothing the top. Refrigerate for at least 4 hours, or until set.

Once set, remove the pie from the refrigerator and top with the remaining whipped cream and lemon slices. Slice and serve chilled.