In a food processor, place pretzels. Cover and process till mixture resembles fine crumbs. You should have 1-1/2 cups. Add brown sugar and process till combined. Add butter and process till mixture holds together. (Or, in a medium bowl stir together 1 1/2 cups finely crushed pretzels, brown sugar, and butter till mixture holds together). Press mixture evenly onto bottom and sides of a 10-inch pie plate or 2-quart square baking dish. Press to form an even crust. Chill in refrigerator while preparing filling.

For filling, in a large bowl, beat cream cheese, lime curd, 1 to 2 teaspoons lime peel, and lime juice with an electric mixer on medium speed till light and fluffy. In another large bowl, beat whipping cream with an electric mixer on medium speed till soft peaks form. Add powdered sugar and vanilla. Beat till stiff peaks form. Fold about 1/4 of the whipped cream into cream cheese mixture to soften; fold in remaining whipped cream. Spoon filling into chilled crust and chill for 2 to 24 hours or till firm. Before serving, sprinkle with fresh raspberries and additional lime peel, if you like. Makes 8 servings.