Preheat your oven to 350°F.
In a medium bowl, combine the crushed pretzels, melted butter, and granulated sugar. Mix until well combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Bake for 10 minutes, then remove from the oven and let cool completely.
In a large bowl, beat together the creamy peanut butter and powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully combined.
Pour the filling into the cooled pretzel crust and spread evenly.
Refrigerate for at least 2 hours to set.
In a small saucepan over low heat, melt the chopped chocolate and vegetable oil together, stirring until smooth.
Allow to cool slightly before pouring over the chilled pie. Spread evenly and sprinkle with sea salt.
Return the pie to the refrigerator for another 30 minutes to set the chocolate.
Slice and serve chilled.
