Step 1

In a food processor (or sealed bag with rolling pin) crush the pretzels until a fine crumb forms. Transfer to a mixing bowl. Stir in brown sugar,8 Tablespoons melted butter and salt (if using).

Step 2

The consistency of the pretzel mixture should resemble wet sand and hold firmly together when squeezed. If too dry, drizzle in additional melted butter, as needed. Transfer the crumb mixture to a removable-bottom tart shell.

Step 3

With a smooth-edged drinking glass (or measuring cup) press the crumbs into the tart shell. Start by forming the edges of the pie crust and then level the bottom. Freeze or refrigerate the pie crust while preparing the no bake peanut butter cheesecake.

Step 4

In a medium mixing bowl with an electric mixer (or the bowl of a stand mixer fitted with the paddle attachment), cream the 6 ounces of cream cheese, sugar, peanut butter and butter together. Process for medium-high speed for 3 - 5 minutes until, fluffy and pale in color.

Step 5

In a separate mixing bowl, whip the cold heavy cream until stiff peaks form.

Step 6

Add about ⅓ of the whipped cream into the peanut butter mixture. Use a rubber spatula to fold in gently. Repeat twice more with the remaining thirds of whipped cream.

Step 7

Pour the peanut butter mixture into the chilled pretzel pie crust. Use an offset spatula to level the layer. Return pie to the refrigerator while you prepare the chocolate mousse.

Step 8

In a medium mixing bowl with an electric mixer (or the bowl of a stand mixer fitted with the paddle attachment), combine the 2 ounces of cream cheese, powdered sugar, cocoa powder, vanilla extract and heavy cream. Whip on medium-high speed for 3 - 5 minutes until fluffy.

Step 9

Pour the chocolate mousse over the peanut butter mixture in the pie shell. Use an offset spatula to level the layer. Garnish with finishing touches!

Step 10

Decorate the top of the pie with your finishing touches, as desired. We used chocolate curls, chopped peanuts and flour de sel.

Step 11

Refrigerate the pie for two hours, or overnight. To remove the fluted edge of the tart pan, warm gently (with your hands, or a low flame on your stove or kitchen torch) and release. Slice, serve and enjoy chilled!