Peanut Butter Fudge Pie with Pretzel Crust

Preheat oven to 350°F (175°C).

In a mixing bowl, combine 3/4 cup crushed pretzel, 1/2 cup all-purpose flour, and 2 tablespoons granulated sugar. Stir in 1/2 cup melted butter until evenly combined. Press mixture firmly into the bottom and up the sides of a 9-inch pie pan.

Bake for 10–12 minutes, until set and lightly golden. Remove from oven and allow crust to cool completely.

Pour 1 cup hot fudge sauce into the cooled crust. Spread evenly to cover the bottom. Set aside.

In a medium saucepan, whisk together 3/4 cup granulated sugar, 1/3 cup cornstarch, 1 cup milk, 1 cup heavy cream, 1/2 cup peanut butter baking chips, and 2 tablespoons creamy peanut butter.

Cook over medium heat, stirring constantly, until the mixture begins to bubble. Continue cooking and stirring for 2 minutes, until thickened.

In a small bowl, quickly whisk a small amount of the hot mixture into 3 egg yolks to temper them. Immediately stir the warmed yolks back into the saucepan.

Cook for an additional 90 seconds, stirring constantly.

Remove from heat. Stir in 2 tablespoons butter and 1 teaspoon vanilla extract until smooth and fully incorporated.

Carefully pour the peanut butter custard over the fudge layer in the pie crust. Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 2 hours, or until fully set.

Before serving, drizzle with additional hot fudge sauce. Garnish with extra crushed pretzels and shaved chocolate, if desired. Wait until the custard is fully chilled before adding toppings to prevent melting or pooling.