Preheat oven to 350F/ 177C.

Add the chocolate wafer cookies, the pretzels, sugar and salt to a bowl of a food processor. Pulse until you have fine crumbs. (Or you can use a zip-top bag and crush them with a rolling pin.) Add the melted butter and pulse (or mix) until the crumbs are evenly moistened. Transfer to the tar pan/ pie plate and, using your fingers, press the mixture evenly into the bottom and up the sides. Chill for 15 minutes then bake in the preheated oven for 10-12 minutes until it no longer looks wet in the center. Set on a wire rack to cool completely.

Once the crust has cooled completely, scoop the slightly softened chocolate ice cream into the cooled crust and spread it evenly all over the bottom with a rubber or offset spatula. Place in the freezer to firm up while you make the rest of the filling.

Add 3/4 cup of the heavy cream and the brown sugar to the bowl of a stand mixer or large bowl (if using a handheld mixer.) Use the whisk to whip the cream to medium peaks. Transfer that to a bowl and place in the refrigerator.

In the same bowl you used to whip the cream, add the cream cheese and peanut butter and using the paddle attachment or beaters, beat until smooth and creamy. Add the powdered sugar, salt and vanilla and beat again until smooth. Then pour in the remaining 1/4 cup of heavy cream and beat about 30 second to a minute until light and creamy.

Now take the whipped cream out of the refrigerator and add about half to the peanut butter mixture. Use a rubber spatula to fold the two together. Once the whipped cream is almost fully incorporated, add the rest and continue to fold until everything is combined. Be careful not to deflate the fluffy whipped cream.

Pour the filling over the ice cream lined crust, evening out the top with a knife or spatula, creating pretty swirls as desired. Place back in the freezer.

If you want to garnish the top, melt the 1/4 cup of chocolate chips in a microwave in 15 second intervals or over a double boiler. Drizzle over the pie and sprinkle more crushed pretzels on top. Freeze for 4 hours or more until set enough to slice. Enjoy!