Prepare the crust. If using store-bought, you’re ready to go. For homemade, mix graham crumbs, sugar, and melted butter until the texture feels like damp sand. Press firmly into a 9-inch pie dish, going up the sides. Chill for 20 minutes to set.

Soften the lemonade concentrate. Let it thaw in the fridge until pourable. You want it cold but not icy. This helps it blend smoothly and set evenly later.

Whip the cream. Using a cold bowl, whip heavy cream to soft peaks. Don’t overbeat. Soft, billowy cream folds in easily and keeps the filling airy.

Mix the base. In a large bowl, whisk the sweetened condensed milk, thawed lemonade concentrate, vanilla (if using), lemon zest, and a small pinch of salt. The mixture should be smooth and lightly thick.

Fold in the cream. Add one-third of the whipped cream to the lemonade mixture and stir gently to loosen. Fold in the remaining cream with light strokes until no streaks remain. Keep the mixture fluffy.

Fill the crust. Pour the filling into the chilled crust and smooth the top with a spatula. A gentle swirl on top looks nice once frozen.

Freeze until firm. Cover tightly and freeze for at least 6 hours, preferably overnight. The pie should be solid enough to slice cleanly.

Temper before serving. Let the pie sit at room temperature for 10–15 minutes to soften slightly. This makes slicing easier and the texture creamier.

Garnish and serve. Add whipped cream, lemon slices, or a sprinkle of crumbs. Slice with a warm knife for the neatest cuts.