• Chill a large bowl in the freezer while you make the crust. It's for the whipping cream.

Crust

• Pulse pretzels in food processor into fine crumbs. (makes approximately 1-1/2 cups.) Add brown sugar; pulse to combine. Add butter; pulse until mixture holds together. (Or, in a medium bowl, stir together 1 1/2 cups finely crushed pretzels, the brown sugar and butter.)
• Press mixture evenly onto bottom and sides of a 9-inch pie plate or 2-quart square baking dish. Refrigerate while preparing filling.

Pie Filling

• In a large bowl, beat cream cheese, lime curd, lime zest and lime juice with an electric mixer on medium speed until light and fluffy.
• In the large cold bowl from the freezer, beat whipping cream on medium speed until soft peaks form; add powdered sugar and vanilla. Beat until stiff peaks form (tips stand straight when beaters are lifted).
• Fold about a quarter of the whipped cream into the cream cheese mixture to soften; fold in remaining whipped cream.
• Spoon filling into chilled crust. Sprinkle with ½ teaspoon lime zest. Refrigerate for 3 to 24 hours or until firm before serving.