CRUST

• Preheat oven to 350°F
• In a bowl, stir together the finely pulsed pretzel crumbs - make sure they are very fine - with brown sugar until combined, then mix in the melted butter
• Press firmly into a 10-inch pie dish before using the flat bottom of a glass or measuring cup to gently pack the crust into the pan
• Bake 10 minutes until lightly toasted, remove from the oven, and cool completely before adding your fillings

PEANUT BUTTER MOUSSE

• Add your room temperature cream cheese to a bowl and sift over the powdered sugar. Beat with a mixer until smooth and fluffy
• Pour in 3 cups of heavy cream and then beat until medium-soft peaks form
• Gently fold in the creamy peanut butter until fully combined and there are no more streaks
• Spread into your cooled pretzel crust in an even layer, cover, and place in the fridge to set for 6 hours or overnight

SWISS MERINGUE TOPPING

• Once your pie is cooled, make your meringue by filling a medium-sized pot with about 2 inches of water. Place on the stove over medium heat and bring to a simmer
• Add your egg whites and sugar to a metal or glass mixing bowl and whisk to combine. Then set the bowl over the pot of simmering water (don’t let the bowl touch the water!)
• Whisk the mixture constantly until a digital food thermometer reads 160°F. This ensures your egg whites are cooked and safe to eat!
• Lift a little of the mixture up with your whisk and rub it between your fingers. If it no longer feels grainy, remove the bowl from the heat. If not, whisk a little longer until the sugar has fully dissolved into the whites
• To your bowl, add the cream of tartar and whip, using the whisk attachment, with your mixer on high speed until you have stiff, glossy peaks. This should take around 8-10 minutes with a stand mixer. You should be able to swoop up a portion of the meringue up with your whisk, hold it upright, and it holds without weeping off the whisk
• Spread your Swiss meringue over your peanut butter mousse, slice, and enjoy!