A triple dose of lime--zest, juice and curd--gives this dreamy pie its refreshing flavor. The pretzel crust adds unexpected salty punch.
For crust: Pulse pretzels in a food processor to make fine crumbs. (You should have 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. Chill while preparing filling.
For 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 another large bowl, 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 and chill for 2 to 24 hours or until firm. Before serving, sprinkle with raspberries and, if desired, additional lime zest.