Preheat the oven to 325 degrees . Coat a 9-inch springform pan with cooking spray. In a large bowl, mix the graham cracker crumbs and sugar, then mix in the melted butter and egg white. Press evenly in the bottom and 2 inches up the sides of the pan. Bake until the crust is set, about 10 minutes. Transfer the pan to a wire rack; let the crust cool at least 10 minutes. Increase the oven temperature to 350 degrees .
In a large bowl, whisk all the filling ingredients. Pour over the cooled crust. Cover the pan tightly with foil. Bake until the filling is set but still jiggles slightly in the center, about 1 hour 10 minutes. Let cool on a wire rack 1 hour, then refrigerate uncovered until chilled, about 2 hours, or cover and refrigerate up to 1 day.
In a medium bowl using an electric mixer, beat the cream, sugar, vanilla and cornstarch until stiff peaks form. Top each slice of pie with a dollop of whipped cream; garnish with zest.