PREHEAT oven to 375° F. Combine pretzel crumbs, butter and sugar in 9-inch deep-dish (4-cup volume) pie plate. Press crumb mixture onto bottom and upsides of pie plate.
BAKE for 5 to 7 minutes or until lightly browned. Cool completely on wire rack.
PLACE gelatin in small bowl; stir in water. Let stand for 1 minute. Heat evaporated milk, sugar and softened gelatin in small saucepan over medium heat, stirring until sugar is dissolved and mixture is hot (do not boil). Pour into medium bowl. Refrigerate uncovered for 30 minutes until cool to touch. Add lime peel, lime juice, orange peel, orange juice and tequila; mix well. Gently whisk in 1 cup whipped topping. Pour into prepared pie crust.
REFRIGERATE for 2 hours or until set. Pipe remaining 1 cup whipped topping around edge of pie. Sprinkle whipped topping border with coarse sugar. Garnish with lime slices.
• 3 cups (4 oz.) mini pretzels will be needed to get 1 cup crushed.
• To save time, you may substitute a store-bought 10-inch (9 oz.) graham cracker crumb crust for pretzel pie shell.
• If you do not own a pastry bag, a resealable heavy-duty plastic bag can be used. Cut corner of bag and pipe out whipped topping as desired.