Place strawberries and sugar in a medium-sized saucepan and cook over medium high until very soft, stirring occasionally. Continue cooking and stirring until foam subsides and the liquid becomes thick and syrupy, about 15 minutes. Transfer to blender or food processor and blend into a smooth mixture. Set aside to cool.

In a small glass, combine powdered gelatin, 2 Tbsp. thawed lemonade concentrate, and water. Stir with a fork and set aside for 10 minutes.

In a medium sized bowl, mix together remaining lemonade concentrate, sweetened condensed milk, whipped topping, and yellow food coloring until completely combined and until you reach the desired yellow color.

Heat water to boil in a kettle or on the stove and pour into a large bowl. Submerge the bottom of the glass with the gelatin into the hot water, not letting the water come to the rim of the glass. Stir the contents of the glass gently until the gelatin is melted. Pour gelatin mixture into the filling mixture and stir well to combine. Pour filling into graham cracker crust, leveling the surface with a spatula.

Gently pour 1/4 cup of strawberry syrup around the top of the pie in free form circles and spirals. Reserve remaining strawberry syrup for another use. Take a toothpick and draw swirls in the top of the pie to create a decorative pattern. Refrigerate pie for 3 hours or overnight before garnishing with remaining whipped topping.