Sweet Lime Pie with Salty Pretzel Crust

Preheat the oven to 350°F.

Put pretzels into a blender and blend until fine crumbs form, about 30 seconds.

Transfer to a bowl, add butter and 4 teaspoons of the honey and mix until well combined.

Press crumb mixture into bottom and sides of a 9-inch pie plate, leaving a 1/2-inch rim around the top.

Bake until just crisp and golden, about 10 minutes.

Set aside to let cool completely.

Put 1/2 cup water and gelatin into a small pot and set aside until the gelatin has absorbed the water, about 5 minutes.

Gently heat over low heat, stirring constantly, until gelatin is dissolved, 2 to 3 minutes. Set aside.

In a large mixing bowl, whisk together yogurt, remaining 1/2 cup honey, lime juice and zest.

Stir warm gelatin mixture into yogurt mixture then immediately pour filling into prepared pie crust.

Refrigerate until chilled and set, about 3 hours.

Beat heavy cream with an electric mixer until soft peaks form.

Add powdered sugar and continue to beat until stiff peaks form.

Slice pie and serve topped with dollops of whipped cream and lime slices.