Chocolate peanut butter pie with a pretzel graham crust

Preheat the oven to 350F.

Pulse graham crackers, salted pretzels and a little sugar in a food processor, add softened unsalted butter and mix until it resembles wet sand and holds when pinched.

Grease the pie plate with the butter wrapper and press the crumbs into place with a measuring cup or drinking glass until smooth.

Bake the crust about 10 minutes, then cool.

In the food processor, mix peanut butter, softened cream cheese, powdered sugar, a pinch of salt and vanilla until combined and creamy.

Mix into a bowl of whipped topping or whipped cream until it comes together light and creamy.

Spread into the cooled crust, cover with plastic wrap and refrigerate overnight until set.

Pour boiling hot heavy cream over semi-sweet chocolate chips, let sit a minute or two, then whisk until melted.

Whisk in a little butter for gloss.

Spread the chocolate over the pie and refrigerate uncovered 45 minutes to an hour to set.

Whip cream with a couple tablespoons of confectioners sugar, smear over the top and finish with a little cocoa powder.

Slice and serve.