If using a store-bought graham crust, place it on a serving plate. If making homemade, pulse 1 1/2 cups graham crumbs with 6 tablespoons melted butter and 2 tablespoons sugar, press into a 9-inch pie pan, and chill for 10 minutes.

In a medium bowl, whisk the sweetened condensed milk, lemon juice, strawberry puree (or pink lemonade concentrate), lemon zest, and vanilla until smooth and a gentle blush color forms.

In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.

Gently fold about a third of the whipped cream into the lemon-strawberry mixture to lighten it, then fold in the remaining cream until the filling is uniformly pale pink and airy.

Spoon the filling into the prepared crust and smooth the top with an offset spatula.

Cover loosely with plastic wrap and chill for at least 3 hours, or overnight for the creamiest texture.

Just before serving, top the pie with swirls of whipped cream, fresh sliced strawberries, and thin lemon slices for color.

Slice with a warm, clean knife for neat pieces.