-
Place the pretzels, melted butter, and brown sugar in a food processor, and pulse until the pretzels are crumbs. Then press into a pie pan and bake at 350 degrees for 12 minutes.
-
While the crust is baking, prepare the ganache. The easiest way to do this is to pour the cream into a microwave-safe bowl and to microwave until the cream is just starting to bubble. Then remove from the microwave and whisk in the chocolate chips. After a couple of minutes, the ganache should be smooth.
-
Once the pie crust has baked, pour a thick layer of the ganache over the pie crust and then place the pie crust in the fridge to cool.
-
As the ganache sets, combine 1 1/2 cups heavy whipping cream and 1/4 cup granulated sugar in the bowl of an electric mixer. (Save the remaining cup of whipping cream for later). Whip on a medium speed until the cream forms soft peaks. Then add the cream cheese, peanut butter, 1 cup powdered sugar, and 1 teaspoon of vanilla. Beat together until smooth.
-
Pour the peanut butter pie filling into the pie crust. Top with ganache (you might not use all of it), and then place the pie in the fridge to chill for at least 2-3 hours before serving.
-
Just before serving, whip the remaining whipping cream, powdered sugar, and vanilla together using an electric mixer. Once soft peaks form spread the whipping cream over the pie. Top with peanuts and crumbled nutter butters and serve.