In a large mixing bowl, whisk together one can of sweetened condensed milk and one cup of thawed frozen lemonade concentrate. Continue mixing until thickened and smooth, about 2 minutes.

Gently fold in 8 ounces of thawed frozen whipped topping using a spatula until fully incorporated, about 1-2 minutes.

Carefully add your strawberry pie filling into the creamy mixture, folding it in gently until evenly distributed.

Divide the strawberry lemonade filling evenly between two prepared graham cracker crusts, spreading it smoothly.

Refrigerate the filled pies for at least 4 hours or freeze for about 2 hours for a firmer texture.

Once chilled, remove pies from the refrigerator or freezer. If frozen, let sit for 10 minutes before slicing.