Reese’s Peanut Butter & Chocolate Pretzel-Crust Pie

To make the crust, combine the butter, flour, pretzels, salt and sugar in a food processor with a steel blade and pulse just until it resembles coarse crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

When the dough is ready, preheat the oven to 350 F. Roll out the dough on a well-floured surface, to about a 10″ circle. Place the sheet of dough into a 9″ tart pan, gently pressing to cover the bottom and sides of the pan. Prick the bottom of the tart a few times with the tines of a fork and bake for approximately 45 minutes or until the crust is a light golden brown. Remove pan from oven and set it on a rack. Allow crust to cool completely.

Make the filling by adding the cream cheese, peanut butter, sugar, salt and vanilla to a bowl and mixing until completely combined and smooth. Fold in the whipped topping and pour the mixture into the cooled tart shell.

Add the chocolate chips into a small bowl and microwave for about a minute until they are completely melted. Stir and allow to cool slightly. Pour the cooled chocolate over the peanut butter mixture and gently swirl using a butter knife. Chop the Reese’s candies and sprinkle over the top of the pie.