Preheat the oven to 350 degrees F.
Blitz the pretzels in a blender or food processor until fine crumbs form.
Add the brown sugar and melted butter. Blitz again until everything is well combined.
Press the pretzel crust into the bottom, and up the sides, of a 9-inch pie pan.
Bake for 10 minutes. Allow the crust to cool.
Using a hand mixer, beat the cream cheese, marshmallow creme, and peanut butter together. Add the heavy cream and beat again until a smooth filling forms.
Add the mini chocolate chips to the pie filling and mix until they are well distributed throughout the filling.
Pour the filling into the prepared pretzel crust. Smooth the top with a spatula.
Top with mini chocolate chips, peanuts, and mini marshmallows.
Freeze for 3 hours. This pie can be served frozen or refrigerated.