I have a great low-fat dessert that’ll help you avoid the "Freshman 15." But this peanut butter pie isn’t it. Nope, the lack of a dorm room gives us the perfect excuse to indulge in a no-bake cream cheese peanut butter pie! You’re welcome.
Put the salted pretzels in a food processor and pulse until fine. In a large bowl, mix together the pretzel crumbs, ¼ cup of the brown sugar, and the melted butter. Press the crust mixture into a 9-inch-round pie plate. Refrigerate for 30 minutes.
In a medium-sized bowl, combine the cream cheese, ¼ cup of the brown sugar, and peanut butter, and whip until smooth using a hand mixer. In another medium-sized bowl, whip 1 cup of the heavy cream with the remaining brown sugar until stiff peaks form. Delicately fold the whipped cream into the cream cheese mixture. Spoon the filling into the pie shell and refrigerate for 1 hour.
Heat the remaining cup of heavy cream in a medium saucepan just until bubbles form around the edges; don’t let it boil. Remove from heat. Add the chocolate and whisk until melted. Refrigerate for 1 hour.
Once the chocolate cream is cool, whip until thick. Slather the pie with the chocolate whipped cream, and garnish with the crushed peanuts, if desired. Refrigerate for 3 hours to set.