Preheat your oven to 325°F (165°C).

Use a food processor to pulse the pretzels into a mostly fine crumb. Set aside 3/4 cup for the crust and keep 2-3 tablespoons for garnish.

Mix in the graham cracker crumbs, brown sugar, and melted butter. Pulse until well combined.

Pour the crumb mixture into a 9-inch pie dish and press it evenly over the bottom and sides.

Bake the pie crust for 15-20 minutes or until lightly browned and cool on a wire rack for 30 minutes.

In a stand mixer, combine egg yolks and lime zest. Beat on medium-low for 2-3 minutes until light in color.

Mix in the sweetened condensed milk, lime juice, and vanilla extract. Set aside until the crust has cooled.

Pour the filling into the cooled crust and bake for 17-20 minutes until puffed slightly and pale golden but still wiggly.

Remove from the oven and allow it to cool for one hour, then refrigerate for about 4 hours.

Combine cold heavy cream, a pinch of salt, and vanilla in a bowl. Slowly add powdered sugar while mixing, then increase to medium-high speed until soft peaks form.

Dollop the salted whipped cream around the edges of the pie and top with pretzel crumbs and a sprinkle of flaked salt.