Frozen Raspberry Lemonade Pie

I hope you've had a chance to watch "Down Home with the Neelys" on Food Network. They made a Frozen Lemonade Pie recently that you've just got to try. I simplified their recipe even more by freezing the graham cracker crust, and added my own touch by using raspberry lemonade and fresh whipped cream. Although reminiscent of a semifreddo, a certain someone let me know it tasted "very Southern." That's music to the ears of us folks all the way in the Northwest.

Raspberry Lemonade Pie

1 (14 oz.) can sweetened condensed milk, chilled
6 oz. Minute Maid Raspberry Lemonade concentrate, frozen
1 cup old-fashioned whipping cream
1 to 2 tablespoons powdered sugar (or more to taste)
1/2 teaspoon vanilla extract
graham cracker crust

For filling, whip cream with 1 to 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until peaks form. Carefully fold in chilled sweetened condensed milk and frozen raspberry lemonade concentrate. Pour into prepared graham cracker crust and freeze until set (approximately 8 hours).

Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 sugar
1/3 cup butter, melted

Combine ingredients and press mixture on the bottom of a 13 x 9 baking dish or on the bottom and sides of a 9-inch, deep dish pie pan. Freeze until set, about 20 to 30 minutes.