Preheat oven to 350 degrees.
While the oven is preheating, make the raspberry sauce. Combine the raspberries, water and granulated sugar over the stove on medium heat. Using a wooden spoon, spatula, etc., smash the raspberries so their juices release. Let simmer on the stove for 4-5 minutes on medium heat. The mixture will thicken. Once complete, pour the sauce into a small bowl and place in the refrigerator until ready to use. The sauce needs to be cool before we top the pie filling with it.
To make the crust, combine the graham cracker crumbs and melted butter in a bowl. The mixture will be sandy. Press the mixture firmly into the bottom and slightly up the sides of an 8 inch or 9 inch pie pan. Pre-bake the crust for 10 minutes until golden.
For the lemon filling, combine the two cans of sweetened condensed milk, yogurt, lemon zest and lemon juice in a bowl and fold together until combined. Pour the mixture into the prebaked crust. Pour the raspberry sauce on top of the lemon filling and swirl it into the top of the pie with a knife or toothpick. Bake for 10 minutes. When finished, the center will still be slightly jiggly.
Let cool completely, slice and enjoy!