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1. Preheat oven to 425F (220C). In a food processor, pulse pretzels until coarsely ground. Place 11/4 cups (300 mL) in a large bowl and remaining crumbs, about 3 tbsp (45 mL), in a small bowl to use for garnish. Stir sugar into crumbs in large bowl. Then stir in butter until evenly moist. Firmly press over bottom and up sides of a 9-in. (23-cm) pie plate. Bake in centre of oven until firm, 5 to 7 min. Place in freezer to cool, about 20 min.
2. When crust is cool, place ice cream in a large bowl. Cut into small chunks. Squeeze juice from lime into a small bowl. Stir in tequila and orange-flavoured liqueur. Stir into softened ice cream just until evenly mixed. It's okay if ice cream is lumpy, but don't let it melt com­pletely or pie will lose volume. (Mixture should resemble a very thick milkshake.) Spoon into cooled crust and spread evenly. Tightly cover with plastic wrap and freeze until firm, at least 4 hours. (Overwrap with foil if freezing for longer than overnight. Can be frozen for up to one week.)
3. For easy serving, place pie on counter and uncover. Let sit for about 10 min, just until you can slice. Sprinkle each slice with remaining pretzel crumbs and top with strawberries, if you wish.

• 3.2 g protein
• 10.3 g fat
• 31.6 g carbohydrates
• 291 mg sodium
• 235 calories