Frozen Margarita Pie (No-Alcohol)

Make the crust: In a bowl, combine finely crushed pretzels, granulated sugar, and melted butter until all crumbs look evenly moistened and hold when pressed.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Freeze while you prepare the filling so the crust sets.
Whip the cream: In a chilled bowl, beat cold heavy cream to soft peaks; set aside.
Make the citrus base: In a separate large bowl, whisk together sweetened condensed milk, fresh lime juice, lime zest, orange juice, orange extract, and a small pinch of salt until smooth and slightly thickened.
Lighten the base by whisking in a scoop of the whipped cream, then gently fold in the remaining whipped cream with a spatula until no streaks remain.
Assemble: Pour the filling into the frozen pretzel crust and smooth the top.
Freeze, covered, for at least 6 hours or overnight until completely firm.
Serve: Let the pie stand at room temperature for 10 minutes for easier slicing. Garnish with whipped cream, lime zest, and thin lime slices if desired. Return leftovers to the freezer, tightly covered.