Chocolate Peanut Butter Pie with Pretzel Crust

Crust
2 Preheat the oven to 350°.
3 Add the melted butter to pretzel crumbs and toss with a fork.
4 Press the mixture into a 10 inch pie plate, firmly.
5 Bake for [timer minutes=0]10 minutes[/timer], or until set.
6 Remove from oven and allow to cool completely.
Chocolate Layer
9 Heat the 3/4 cup of heavy cream to a simmer.
10 Remove from heat and stir in the chocolate chips.
11 Continue to stir until mixture is smooth and all of the chips are melted.
12 Set aside.
Peanut Butter Layer
15 Add the peanut butter and cream cheese to a mixer fitted with the paddle attachment.
16 Beat until the peanut butter and cream cheese mix and soften.
17 Add the 1/2 cup sugar and beat until there is no graininess.
18 Set aside.
19 In a clean mixer bowl, with the whip attachment whip the cream until it begins to thicken.
20 Slowly add the 1/3 cup sugar as you continue to whip the cream until it is thick and fluffy.
21 Do not overbeat.
22 Carefully fold half of the whipped cream into the peanut butter mixture, be sure not to deflate the cream.
23 Fold in the rest of the whipped cream.
Assembly
26 Add the caramel to the prepared crust.
27 Chill briefly. ([timer minutes=0]10 -15 minutes[/timer], just to set)
28 Spoon the chocolate on top of the caramel and chill for 10 minutes or so.
29 Add the peanut butter mixture.
30 Top with the reserved chocolate and pretzel crumbs
31 Chill for at least 2 hours.
32 Just before serving top with a sprinkle of Fleur de Sel if desired.