Preheat the oven to 350 degrees. In a medium bowl, stir together the cookie crumbs, sugar, and melted butter until the butter is evenly distributed through the crumbs. Press the mixture into a 9 inch pie pan and up the sides of the pan. Bake for about 10 minutes, or until it starts to turn slightly golden on the edges. Cool. 

In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon zest, lemon juice, and salt. The mixture should be thick and smooth. Pour into your prepared pie crust. 

In a small bowl, use a fork to mash up the raspberries. They should still have a few chunks, but should be fairly broken up and jammy. Spoon dollops of the berries onto your pie filling, and use a knife to create a swirl effect. 

Bake the pie for 16-18 minutes. It should still be jiggly in the center. Cool completely, and then refrigerate for at least 3 hours before serving. Enjoy!