Mix graham cracker crumbs and melted butter together. Press crust evenly into a 9" pie dish. Set aside.

With a blender or food processor, blend strawberries, honey, and water until pureed. Set aside.

Mix lemonade concentrate with sweetened condensed milk until combined. Set aside.

With a mixer, whip heavy cream until soft peaks form. Add in powdered sugar, and whip until it stiffens into the consistency of whipped cream. Gently fold whipped cream into lemonade mixture.

Pour half of the strawberry puree on the bottom of the crust. Top with lemonade filling, smoothing evenly in the pie crust. Pour the remaining puree in small (evenly spaced) dollops on top of the lemonade filling. With a toothpick, knife, or cake tester, swirl the puree into the lemonade filling.

Freeze pie for at least 6 hours before serving. Leftovers should be stored in the freezer.

Enjoy!