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Directions

Crust
For the crust: Preheat oven to 350F. Mix flour, sugar, salt, and baking powder in the bowl of a food processor. Pulse in the butter until the pieces are the size of large beans. Pulse in the shortening until mixture resembles coarse wet sand and there are no pieces larger than peas. Add the vinegar to the water. Pulse in the water mixture until incorporated but before a dough ball forms. Remove the dough from the processor and pat into a 4-inch disc on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 3 hours.

Roll out the pie dough out to a circle large enough to fill a deep dish pie pan. Line the pan with the rolled crust and crimp the edges as desired. Freeze for 30 minutes. Line the dough with aluminum foil and pie weights. Bake for 60 minutes. Remove the weights and foil. Continue baking 2 to 5 minutes more or until the crust is golden brown. Remove from oven and allow to cool completely before filling.

Chocolate Glaze
For the glaze: Heat the heavy cream until steaming. Pour the hot cream over the chopped chocolate in a small bowl. Whisk to combine. Pour over the bottom of the cooled crust. Refrigerate until firm, about 2 hours.

Peanut Butter and Pretzel Fudge
In a large bowl, soften the peanut butter, butter, and salt. Mix together until uniform. Stir in the vanilla and powdered sugar until no sugar is visible. Fold in the pretzel pieces. Spread the mixture evenly over the chocolate glaze in the pie. Refrigerate while making the Peanut Butter Checkerboard Filling.

Chocolate Peanut Butter Checkerboard Filling
For the chocolate peanut butter filling: Beat the cream cheese until smooth. Beat in the powdered sugar, salt, and peanut butter until combined. Beat in the melted chocolate and cocoa powder. Whip the remaining heavy cream to stiff peaks. Fold into the peanut butter mixture. Transfer the mixture to a piping bag fitted with a 1/2-inch round tip. Prepare the Peanut Butter Checkerboard Filling.

Peanut Butter Checkerboard Filling
For the peanut butter filling: Beat the cream cheese until smooth. Beat in the powdered sugar, salt, and peanut butter until combined. Whip the remaining heavy cream to stiff peaks. Fold into the peanut butter mixture. Transfer the mixture to a second piping bag fitted with a 1/2-inch round tip. Using the piping bag, pipe concentric rings in the pie 1/2 inch apart. Fill the empty ring space with the prepared Chocolate Peanut Butter Checkerboard Filling. Repeat with a second layer piping the chocolate layers on top of the peanut butter layers. Repeat as necessary to fill the pie. Smooth the top to create an even layer.

Topping

For the topping: Melt 1 ounce of the chocolate and transfer to a piping bag with a small tip for piping thin lines (less than 1/8 inch tip opening). Transfer the remaining 2 ounces of chocolate to a bowl. Bring the cream to a simmer and pour over the 2 ounces of chocolate. Stir to incorporate. Transfer to a piping bag with a small tip (about 1/8 inch). Warm the dip until it is soft and spreadable. Transfer to a second piping bag with 1/8 inch tip.
Pipe a grid of 1/2-inch squares using the melted chocolate across the top of the pie. Fill in alternating squares with the chocolate cream mixture and softened caramel mixture to create a checkerboard pattern. Refrigerate until cold before topping with the whipped cream.

Whipped Cream and Garnish
For the garnish: Whip the cream, piping gel, powdered sugar, and vanilla extract to stiff peaks. Decorate the top of the pie as desired.