Start by placing your 9-inch store-bought graham cracker crust on a serving plate. If you’re using a homemade crust, ensure it has cooled completely before filling.

In a large mixing bowl, add 2 cups of whipped cream along with the instant lemon pudding mix. Blend until thick and fluffy, about 2-3 minutes.

Beat the softened cream cheese using an electric mixer until it achieves a smooth consistency, approximately 1-2 minutes.

Add the thawed lemonade concentrate and vanilla extract to the beaten cream cheese, blending on low speed until just incorporated.

Gently fold the cream cheese mixture into the whipped cream and pudding mix using a spatula.

Pour the lemon filling into the prepared graham cracker crust, smoothing it evenly across the surface.

Cover the pie with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Once set, top with the remaining 1 cup of whipped cream. Dust lightly with coarse salt and sprinkle fresh lemon zest on top.

Using a sharp knife, slice the pie into generous portions and serve chilled.