Prepare the Crust: Coat a 9-inch deep-dish pie plate with cooking spray. In a medium bowl, stir together graham cracker crumbs, melted butter, and brown sugar until well combined. Press this mixture firmly into the bottom and up the sides of the pie plate. Freeze until firm, about 15 minutes.

Make the Filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed until light and fluffy, about 1 minute. Add the sweetened condensed milk, mixing on medium until smooth, about 1 minute. Then add the thawed lemonade concentrate, lemon zest, and kosher salt; beat on low speed until well incorporated.

Fold in the Whipped Cream: In a medium bowl, beat 1/2 cup of the heavy cream with an electric mixer on medium speed until medium peaks form, about 2 minutes. Gently fold this whipped cream into the cream cheese mixture until blended.

Assemble the Pie: Spoon the filling mixture into the prepared crust, spreading it evenly. Freeze the pie, uncovered, until it’s firm, which will take about 4 hours or can be stored for up to 12 hours. Remember to remove it from the freezer about 10 minutes before serving for easy slicing.

Finish with Topping: In a medium bowl, beat the remaining 1 cup of heavy cream with the powdered sugar using an electric mixer on medium speed until stiff peaks form, which should take 2 to 3 minutes. Spoon this whipped cream over the pie to create a lovely topping, garnishing with additional lemon zest for that extra sparkle. Serve immediately and enjoy!