In medium bowl, combine crust ingredients; mix well. Reserve 1 tablespoon crumb mixture for topping. Press remaining crumb mixture lightly in bottom and up sides of ungreased 9-inch pie pan.
In large bowl, combine sherbet, ice cream and lime peel; blend until well mixed. Spoon into crust-lined pan, spreading evenly. Sprinkle with reserved crumb mixture. Freeze at least 2 hours or until firm.
To serve, let pie stand at room temperature for about 10 minutes before cutting into wedges.