Prep the pretzel crust. In a mixing bowl, combine pretzel crumbs and butter; mix until combined. Press the pretzels onto the bottom of an 8-inch springform pan. Freeze for one hour, or until firm.

Make the filling. In your mixer’s bowl, beat together the cream cheese, sugar, lime zest, lime juice, and mint; beat until well blended. Fold in the whipped topping.

Fill and freeze. Spoon the filling over the pretzel crust. Freeze for 6 hours or overnight.

Finish and serve. Remove the pie from the pan and top it with crushed pretzels and lime slices. Cut and serve. Keep the pie in the freezer.