Mix graham cracker crumbs, sugar and melted butter into a bowl until well combined
Spray a 9-inch tart pan with non-stick cooking spray and press graham cracker mixture firmly around sides and bottom of tart pan.
Bake for 8 minutes until just starting to brown, remove from oven and cool completely.
Increase oven temperature to 375 degrees Fahrenheit
Place lemon juice and blackberries into the pitcher of a blender and blend until completely liquefied.
Pour lemon juice, blackberry mixture through a fine mesh sieve to remove all seeds.
Mix egg yolks with sweetened condense milk until smooth.
Once completely smooth slowly add blackberry lemon juice mixture.
Mix until well combined.
Pour filling into completely cooled crust and bake at 375 degrees Fahrenheit for 15 to 18 minutes, until edges are set but the middle still jiggles when moved.
Remove from oven, cool completely at room temperature, refrigerate minimum of 5 hours.
Place whipping cream, Makers Mark, Rosemary, powdered sugar and vanilla in the bowl of a stand mixer and whisk on high until stiff peaks form scraping down the bowl and mixing with a spatula at least once.
Top completely chilled pie with whiskey rosemary whipped cream, slice and enjoy.