Serves:

Ingredients:

Directions:

For the Crust:Pulse pretzels in a food processor to make fine crumbs (You should have 1-1/2 cups.) Add the brown sugar; pulse to combine.
Add butter; pulse until mixture holds together.

Press mixture evenly onto bottom and sides of a 9-inch pie plate or 2-quart square baking dish. Chill while preparing filling.

For the 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. Fold about a quarter of the whipped cream into the cream cheese mixture to soften; fold in remaining whipped cream. Spoon filling
into the chilled crust, and chill for 2 to 24 hours, or until firm.

Before serving, sprinkle with fresh raspberries and, if desired, additional lime zest.