1. Prepare the Pretzel Crust:

• Place pretzels in a food processor and pulse until fine crumbs form. Alternatively, place them in a zip-top bag and crush with a rolling pin.
• In a mixing bowl, combine the pretzel crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
• Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a measuring cup for an even, compact crust.
• Chill in the refrigerator for at least 30 minutes to set.

2. Make the Peanut Butter Filling:

• In a large mixing bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
• In a separate bowl, whip the heavy cream to stiff peaks.
• Gently fold the whipped cream into the peanut butter mixture in thirds, being careful not to deflate the air in the cream.
• Spoon the filling into the chilled crust and spread it evenly with a spatula. Refrigerate for 1 hour.

3. Prepare the Chocolate Ganache:

• Heat the heavy cream in a small saucepan over medium-low heat until it begins to simmer (do not boil).
• Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes to melt.
• Stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the peanut butter filling.
• Spread the ganache evenly over the pie and return to the refrigerator to chill for at least 1 hour, or until fully set.

4. Garnish and Serve:

• Before serving, garnish the pie with your choice of crushed pretzels, chocolate shavings, or a drizzle of peanut butter. Whipped cream or chopped peanuts can also add a beautiful finishing touch.
• Slice with a sharp knife (dipped in warm water and wiped clean between cuts) and serve chilled.