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.
In your mixer’s bowl, beat together cream cheese, sugar, zest, juice, and mint; beat until well blended.
Whisk in whipped topping.
Spoon filling over prepared crust.
Freeze for 6 hours or over night.
Remove pie from pan and top it with crushed pretzels and slices of lime.
Keep pie frozen.