Prepare the Crust: If using a store-bought graham cracker crust, unbox and place it on a serving dish. For a homemade version, crush graham crackers and mix them with melted butter, pressing into a pie dish. Chill the crust in the refrigerator for about 10–15 minutes.

Mix the Lemon Filling: In a large bowl, combine 2 cups of whipped cream with the instant lemon pudding mix. Whisk for about 2–3 minutes until thick and fluffy.

Blend the Cream Cheese: In a separate bowl, beat the softened cream cheese until free of lumps, then mix in the thawed lemonade concentrate and vanilla extract.

Combine Ingredients: Gently fold the cream cheese mixture into the whipped cream and lemon pudding mixture until fully combined.

Fill the Crust: Spoon the filling into the prepared crust, cover with plastic wrap, and refrigerate for at least 2 hours.

Garnish and Serve: Before serving, top with remaining whipped cream and optionally sprinkle coarse salt and fresh lemon zest. Slice and enjoy!