Instructions
Pretzel Crust
Preheat the oven to 350 degrees F.
For the crust, crush the pretzels in a blender or food processor until finely chopped. Stir in the brown sugar and butter. Press the pretzel mixture into the bottom and up the sides of a 9-inch pie plate.
Bake for 8 minutes. Let cool for 15-20 minutes.
Optional: Chocolate Ganache for Chocolate Covered Pretzel Crust
For the ganache, chop the chocolate if using bar chocolate. Place the chocolate in a small bowl and microwave in 30 second increments, stirring in between until fully melted.
Add cream and stir until glossy and smooth. Spread evenly over the bottom and up the sides of the pie crust (it will be a pretty thin layer, don’t worry if there are a few bare spots here and there). Refrigerate until set.
Peanut Butter Filling Layer
In a large mixing bowl, combine the peanut butter and cream cheese with an electric mixer until well blended. Add the cool whip and blend on low until combined. Spread this mixture over the crust. Return pie to the fridge while making the ganache.
Chocolate Ganache Top Layer
For the ganache, chop the chocolate if using bar chocolate. Place the chocolate in a small bowl and microwave in 30 second increments, stirring in between until fully melted. Add cream or peanut butter and stir until glossy and smooth.
Allow the ganache to come to room temperature before adding it to the pie. Pour the ganache on top of the pie, using a spatula to evenly spread it.
Toppings
Pipe a border of whipped cream around the top of the pie, then add some peanut butter cups to the center with some salted peanuts and chocolate covered pretzels.
Cover the pie with tinfoil and return to the fridge or freezer for 1-2 hours. Before serving, remove the pie from the freezer and let it sit for 15 minutes to make cutting it easier. Cover and refrigerate or freeze any leftovers.
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