In a medium bowl, combine pretzel crumbs, 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 in a preheated oven at 350°F for 10 minutes. Remove from the oven and let cool completely.

In a separate bowl, beat together the creamy peanut butter and powdered sugar until smooth and creamy. Spread this mixture evenly over the cooled pretzel crust.

In a medium saucepan over low heat, combine the chopped chocolate and coconut oil. Stir until melted and smooth. Remove from heat and let cool slightly.

In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the melted chocolate until fully combined.

Pour the chocolate mixture over the peanut butter layer and spread evenly.

Refrigerate the pie for at least 4 hours or until set. For best results, chill overnight.

Slice and serve chilled.