Frozen Lemonade Pie 
Active Time: 30 mins
Total Time: 4 hrs 30 mins
Servings: 8
Ingredients:
2 cups graham cracker crumbs (from about 15 graham cracker sheets)
1/2 cup butter, melted
1/3 cup packed light brown sugar
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can frozen lemonade concentrate (such as Minute Maid), thawed
1 Tbsp. grated lemon zest (from 2 large lemons), plus more for garnish
1/4 tsp. kosher salt
1 1/2 cups heavy whipping cream, divided
2 Tbsp. powdered sugar
Directions:
Make and freeze crust:
Coat a 9-inch deep-dish pie plate with cooking spray. Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press the mixture into the bottom and up sides of the prepared pie plate. Freeze until firm, about 15 minutes.
Beat cream cheese:
Meanwhile, beat cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down the sides of the bowl as needed.
Whip heavy cream:
Beat 1/2 cup of the heavy cream in a medium bowl with an electric mixer on medium speed until medium peaks form, about 2 minutes. Gently fold whipped cream into the cream cheese mixture.
Add pie filling to crust, and freeze:
Spoon mixture into prepared crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from freezer about 10 minutes before serving.
Add whipped cream:
Beat powdered sugar and remaining 1 cup heavy cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream; garnish with additional lemon zest. Serve immediately. Store leftovers, covered, in the freezer for up to 1 week.
Recipe courtesy of Southern Living.com
