For the crust:

1. Preheat the oven to 350 degrees F. Add the pretzels and brown sugar to the bowl of a food processor and process for about 20 seconds, until finely ground and well combined. Add butter and pulse 6 to 8 times, until mixture resembles wet sand.
2. Dump the pretzel mixture into a greased 9-inch pie plate. Press the pretzel mixture evenly into the bottom and up the sides of the plate. Bake for 8 to 12 minutes, until golden brown and crisped. Transfer the pie plate to a wire rack and let cool completely, about 30 minutes, before filling.

NOTE: For a completely no bake version, you can skip baking and transfer the crust to the freezer. Freeze for at least an hour before filling.

For the pie:

1. Add cream cheese, peanut butter, 1/2 cup honey, vanilla, salt, and cinnamon to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for about 2 minutes, stopping and scraping down the sides as necessary, until the mixture is light, fluffy, and fully combined.
2. With the mixer still running on medium, gradually pour in 1/2 cup heavy cream, being careful to avoid pouring on the beaters. Beat for about 20 more seconds, until the mixture is well combined. Transfer peanut butter mixture to a separate large bowl.
3. Wipe the mixer bowl clean (no need to fully wash). Add the remaining 2 tablespoons honey and remaining 2 cups heavy cream to the mixing bowl. Beat on medium-high speed for 1 to 2 minutes, until stiff peaks form.
4. Measure out about 1 cup of the whipped cream and fold it into the peanut butter mixture with a large spatula. Transfer the peanut butter mixture to the prepared pie crust, and spread in an even layer with an offset spatula. Top with remaining whipped.
5. Chill the pie, uncovered, until filling is cold and set, at least 4 hours and up to 24 hours. Garnish with toasted peanuts, crushed gluten free pretzels, and peanut butter drizzle, as desired. Serve cold. This pie keeps well in the fridge for up to 3 days.