Peanut Butter Pie with Pretzel Crust

For the pretzel crust:
4 1/2 cups (200 g) pretzels

1 Tbs. firmly packed light brown sugar (or coconut sugar)

1/2 cup (4 oz) vegan butter, melted and cooled

Pinch of kosher salt

For the filling:
1 1/2 cups (12 fl. oz) heavy cream

1/2 lb. (250 g) reduced fat cream cheese, at room temperature

1/2 cup (60 g) confectioners’ sugar (I used a stevia blend finely ground in my vitamix)

1/4 tsp. kosher salt

1 tsp. vanilla extract

1 1/4 cups creamy peanut butter (preferably a good quality with no added sugar)

For the topping:
1 cup (8 fl. oz.) heavy cream

1/2 tsp. vanilla extract

2 Tbs. confectioners’ sugar (I used pure stevia)
Melted chocolate for garnish
Chopped peanut butter cups for garnish

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