To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.

Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.

Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.

Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.

Preheat the oven to 350°F. Grease a 9-inch pie pan well with butter.

Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.

Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights and bake for another 5 minutes.

To make the filling: In a large bowl, add the light brown sugar, melted butter, Dutch cocoa, corn syrup, and eggs and mix to combine completely.

Add the peanuts and chocolate chips and fold to combine completely.

Transfer the filling to the pie crust. Lightly press pretzels into the top of the pie. You can place them flat, like I did, or you can even chop or break them up and cover the whole top.

Bake for 30 to 35 minutes or until the crust is golden brown and the filling looks set.

Store in a cool dry place for up to 3 days.