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Make and freeze crust: Coat a 9-inch deep-dish pie plate with cooking spray. Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
Beat cream cheese: Meanwhile, beat cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down sides of bowl as needed. Add condensed milk, and beat on medium speed until smooth, about 1 minute. Add lemonade concentrate, lemon zest, and salt; beat on low speed until incorporated, about 1 minute. Set aside.
Whip heavy cream: Beat ½ cup of the heavy cream in a medium bowl with electric mixer on medium speed until medium peaks form, about 2 minutes. Gently fold whipped cream into cream cheese mixture.
Add pie filling to crust, and freeze: Spoon mixture into prepared crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from freezer about 10 minutes before serving.
Add whipped cream: Beat powdered sugar and remaining 1 cup heavy cream in a medium bowl with electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream; garnish with additional lemon zest. Serve immediately. Store leftovers, covered, in freezer up to 1 week.