Preheat the oven to 350 degrees (F). Spray a pie plate with non-stick spray. Set aside.
In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand. Be sure you break up any chunks that might have formed.
Firmly press the graham cracker mixture into the pie plate using the bottom of a cup.
Bake the crust for 8-10 minutes or until golden brown. Remove from oven and allow to cool completely.
In a large bowl with a hand mixer whip the heavy whipping cream to stiff peaks. Be sure not to overmix.
In a separate bowl combined the pink lemonade concentrate and the sweetened condensed milk.
Gently combine the lemonade mixture and the whipped cream until smooth.
Pour the mixture into the cooled crust. Place in freezer for 5 hours or until fully frozen.
Let the pie freeze fully. It's tempting to try to cut into the pie as soon as possible, but it will be better if you freeze fully before enjoying.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.