Frozen Lemonade Pie

I forgot to post this recipe when I made it for the 4th of July.  It was a perfect light sweet dessert for a warm summer day.  It is a really strong flavor, so you could cut the lemonade down a bit for a more subtle flavor.  I found this recipe on Food Network site from the Neely's. I think the measurements are off a bit.  I doubled the recipe and had a ton of filling left.  So if anything, double the crust and make 2 pies out of the original recipe.  Hope you enjoy as much as we did.

Crust:
2 cups graham cracker crumb
1/4 cup sugar
7 tablespoons unsalted butter, melted 
Filling:
2 cups heavy cream
1 14-ounce can sweetened condensed milk, chilled
1 6-ounce can frozen lemonade concentrate (do not thaw)  
Topping:
1 cup blueberries
1 cup raspberries (I used blackberries)
2 tablespoons sugar
1 tablespoon fresh lemon juice

Preheat the oven to 350 degrees. 
Crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
Filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight. 
Topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.