Combine the graham cracker crumbs, melted butter, and brown sugar in a bowl, stirring until the mixture resembles wet sand with even distribution of butter. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate, using the bottom of a measuring cup to create an even, compact layer. Freeze for at least 15 minutes while you prepare the filling—this helps the crust set and prevents it from becoming soggy.

In a large mixing bowl, beat the softened cream cheese on medium speed for about 1 minute until smooth and creamy. Add the condensed milk and beat for another minute until fully incorporated and no lumps remain. Stir in the lemonade concentrate, lemon zest, and salt, mixing gently for 1 minute until the flavors are evenly distributed. I like to taste a small spoonful at this point—the flavor should be bright and tangy with a pleasant sweetness from the condensed milk.

In a separate bowl, whip the 1/2 cup of room-temperature cream with the vanilla extract on medium-high speed for about 2 minutes until soft peaks form—you want it fluffy but still pourable. Gently fold this whipped cream into the lemonade mixture from Step 2 using a spatula, being careful not to deflate the cream. Use broad, sweeping motions to combine, folding just until no white streaks remain.

Pour the filling mixture into the chilled crust from Step 1, smoothing the top with a spatula. Cover loosely with plastic wrap or foil to prevent freezer burn and ice crystals from forming. Freeze for at least 4 hours, though 12 hours is ideal for a fully set pie with the best texture.

Remove the pie from the freezer 10 minutes before serving to allow it to soften slightly—this makes slicing much cleaner and the texture more pleasant on the palate. I find that a 10-minute rest strikes the perfect balance between easy slicing and maintaining that refreshing frozen texture.

While the pie is softening, whip the chilled 1 cup of cream with the icing sugar on medium-high speed for 2–3 minutes until stiff peaks form. Slice the pie into wedges and top each serving generously with a dollop of sweetened whipped cream. Garnish with a sprinkle of fresh lemon zest and a small mint leaf for a fresh, elegant finish.