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 Subscribe to my Youtube channel http://bit.ly/1HUugUo FOLLOW ME HERE Truth Social: @writersblock15 Facebook: www.facebook.com/cinnamonsweetshoppe www.facebook.com/wendygail15 Pinterest: www.pinterest.com/wendygail15 Twitter: @writersblock15 Instagram: cinnamon_sweet_shoppe Youtube: youtube.com/cinnamonsweetshoppe Rumble: @cinnamonsweetshoppe MeWe.com : wendygail2 Gettr: @writersblock15