For Pie Crust:
♦ 2 1/2 cups finely crushed pretzel sticks or twists
♦ 1/4 cup firmly packed light brown sugar
♦ 3/4 cup melted butter
For Pie Filling:
♦ 8 ounces cream cheese, at room temperature
♦ 1/2 cup peanut butter
♦ 1 cup powdered sugar
♦ 1 tsp. vanilla
♦ 1/2 cup milk
♦ 2 cups whipped topping
♦ 1/4 cup heavy cream
♦ 3/4 cup chocolate chips
For making the crust: Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling
For the peanut butter filling: In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into pretzel crust and garnish with chopped peanuts or pretzels. Chill thoroughly before serving.
For the ganache: combine the cream and chocolate in a small saucepan, and melt over LOW heat. Allow to cool slightly – drizzle desired amount over the top.
Read more about this pie and my musical pairing by clicking HERE.