Step 1

In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy, about 3 minutes.

Step 2

Gradually beat in the sweetened condensed milk until smooth.

Step 3

Mix in the thawed lemonade concentrate, vanilla extract, and salt until well combined.

Step 4

Gently fold in the thawed whipped topping until the mixture is smooth and creamy, with no lumps remaining.

Step 5

Pour the filling into the prepared graham cracker crust, smoothing the top with a spatula.

Step 6

Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm and set.

Step 7

When ready to serve, garnish with lemon zest if desired. Slice and enjoy the refreshing, creamy lemonade pie!