No-Bake Cream Cheese Peanut Butter Pie Topped with Chocolate Whipped Cream

NO-BAKE CREAM CHEESE PEANUT BUTTER PIE TOPPED WITH CHOCOLATE WHIPPED CREAM
CRUST:
1 ½ c. salted pretzels
6 T. butter, melted
¼ c. light brown sugar
FILLING:
½ c. cream cheese, softened
1/3 c. smooth peanut butter
¼ c. light brown sugar
½ c. heavy whipping cream, whipped
CHOCOLATE WHIPPED CREAM:
¾ c. roughly chopped dark chocolate
2 c. heavy whipping cream
Chocolate shavings, garnish

1. CRUST: Pulse pretzels in food processor until finely ground. In large bowl, combine pretzel crumbs, butter and brown sugar. Mix with your hands. Press mixture into bottom and up sides of 9” pie plate. Cover and refrigerate.
2. FILLING: Combine cream cheese, peanut butter and brown sugar in bowl and beat with mixer until smooth. Fold in whipped heavy cream. Spoon filling into pie shell, cover and return to refrigerator.
3. CHOCOLATE WHIPPED CREAM: Put chocolate and whipping cream in top of double boiler over medium heat. Whisk until melted. Cover and refrigerate at least 2 hours. Once cooled, beat the chocolate cream with mixer until thick and spreadable (do not overmix.)
4. Cover the pie with chocolate whipped cream. Garnish with chocolate shavings. Serve right away or keep in refrigerated.