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Prepare the Crust:
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In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.
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Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
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Refrigerate the crust for at least 30 minutes to set, or bake at 375°F (190°C) for 8-10 minutes for a firmer crust. Allow to cool completely.
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Make the Filling:
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In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
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Gradually add the sweetened condensed milk and continue beating until smooth.
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Add the lemonade concentrate, lemon zest, and lemon juice (if using). Beat on low speed until everything is well combined.
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Pour the filling into the cooled crust and smooth the top with a spatula.
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Chill the Pie:
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Refrigerate the pie for at least 4 hours, or until firm. Overnight is best for the flavors to meld and the filling to set properly.
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Prepare the Whipped Cream Topping:
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In a cold mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
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Spread or pipe the whipped cream over the chilled pie before serving.
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Garnish and Serve:
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Garnish with lemon slices and mint leaves if desired.
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Slice and serve chilled.