Preheat up to 350 °
For the pie crust
In a medium mixing bowl, combine all the ingredients and whisk until well blended.
Squeeze the Graham cookie crumbs into a deep pie dish and make sure to roll up the sides.
Bake for 10 to 12 minutes. Take out of the oven and let cool down.
For the creamy pie
In a small mixing bowl, combine the evaporated milk and the pudding mixture.
Beat on low speed for 2 minutes (the mixture will be thick).
In a medium mixing bowl, beat the cream cheese until light and fluffy, about 3 minutes.
Gradually add the lemonade concentrate.
Gradually add the pudding mixture.
Pour the mixture into the cooled graham cracker crust or a pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours