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magicofspice
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Combine graham cracker crumbs, sugar, and melted butter in a bowl. Stir until texture resembles damp sand.
Press the crumb mixture into a deep-dish 9-inch pie plate. Bake at 350°F for 10–12 minutes or chill for 30 minutes.
In a bowl, whisk together evaporated milk and lemon pudding mix for about 2 minutes, until smooth and thick.
In a separate bowl, beat cream cheese until fluffy and lump-free.
Gradually mix in the thawed frozen lemonade concentrate into the cream cheese.
Fold the pudding mixture into the cream cheese mixture. Beat until fully smooth and uniform.
Pour filling into the prepared crust, smooth the top, and cover with plastic wrap.
Refrigerate for at least 4 hours or overnight until the pie is fully set.
Before serving, garnish with whipped cream, lemon zest, or berries as desired.