Preheat oven to 350 degrees F. In a food processor, combine pretzels and sliced almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture on the bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.
Place gelatin in a medium bowl. Add boiling water and stir until gelatin is dissolved (about 2 minutes). Cover and chill about 30 minutes or until mixture is partially set (the consistency of unbeaten egg whites). Fold in yogurt, whipped topping and 1 teaspoon lime peel. Pour into cooled pie crust.
Chill for at least 4 hours. Serve garnished with additional finely shredded lime peel and/or raspberries, if desired.