• Preheat the oven to 350℉ and spray a 9-inch springform pan with baking spray.

To Make The Pretzel Crust:

• In a large bowl, combine the crushed pretzels, sugar, and melted butter until the mixture resembles wet sand.
• Press the crumbs into the springform pan and bake for 10 minutes. Cool completely, approximately 30 minutes.
  

To Make The Filling:

• Stir the gelatin into the water and set aside.
  
• Whisk the eggs, sugar, and lime juice in a large, heatproof metal or glass mixing bowl.
  
• Put the bowl over a pot of simmering water and whisk constantly.
  
• When the filling begins to thicken, add the pieces of butter one at a time, while whisking. Let each piece of butter melt and incorporate fully before you add the next. Keep doing this until you have added all of the butter. Add the reserved gelatin and water and whisk until combined and very smooth.
  
• Strain the mixture through a sieve.
  
• Stir in the lime zest, tequila, and triple sec.
  
• Pour the filling into the cooled crust. Cover and chill for at least 4 hours or overnight.
  

To Make The Topping:

• Whip the heavy cream and sugar until stiff peaks form.

To Serve:

• Top the pie with the freshly whipped cream and serve at once. Garnish each slice with a little lime zest, if desired.