Lemonade Custard Pie

Make the crust: In a Ziploc bag or food processor, crush graham crackers until fine. Transfer to a large bowl. To bowl, add butter, sugar, and a generous pinch of salt. Mix until evenly combined. Pack tightly in pie dish and bake at 350 degrees F until golden and fragrant, 8 to 9 minutes. Let cool. In a large bowl, beat cream cheese until light and fluffy. Add heavy cream and beat until soft peaks form, 4-5 minutes more. Mix in condensed milk, lemonade concentrate, and 1/2 of the zest and beat until smooth and fully incorporated. Pour pie mixture into crust and top with remaining lemon zest. Freeze until firm, about 4 hours.