Preheat oven to 350°F.

In a bowl, stir together the finely pulsed pretzel crumbs 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 compact the crust into the pan.

Bake 10 minutes until lightly toasted, remove from the oven, and cool completely before adding your fillings.

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.

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.

Spread your Swiss meringue over your peanut butter mousse, slice, and enjoy!