(Can use pre-made graham cracker crust if desired, in which,
skip crust ingredients and steps)
2 C pretzel sticks, coarsely ground
1/4 C brown sugar
3/4 C (1 1/2 stick) unsalted butter, melted
1 8 oz. cream cheese, room temperature
1 C creamy peanut butter
1 C powdered sugar
1 C heavy cream
1 tsp vanilla extract
1/4 tsp kosher salt
1/2 C semisweet chocolate chips
1/2 C heavy cream
Preheat oven to 350 F degrees.
Pulse ground pretzels with melted butter and brown sugar until combined. Transfer to a 9 inch pie dish.
Use your fingers to press the pretzel crust firmly into the bottom and sides of the dish.
Bake for 10-12 minutes, or until light brown. Let cool completely before filling.
In a large bowl or mixer, beat peanut butter and cream cheese together until smooth.
Pour in sugar, salt, and vanilla extract. Beat to combine.
In a separate bowl, beat heavy cream until stiff peaks form.
Fold 1/4 c whipped cream into peanut butter mixture. Gradually fold in remaining whipped cream.
Pour whipped peanut butter mixture into cooled pretzel crust.
Cover with plastic wrap and refrigerate.
Place chocolate chips and heavy cream in a glass, microwavable bowl. Microwave, in 20 second intervals, stirring in between, until chocolate is completely melted and mixture is smooth.
Let cool slightly and spread over peanut butter pie. Refrigerate at least 15 minutes before serving.