1 (9 inch) pie crust, baked
2 cups white sugar
1 (3 ounce) package cream cheese, softened
2 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup peanut butter
1 1/2 cups milk
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C).
Season crust with salt and pepper. Place half of peanut butter in bottom of pie pan. Add half of cream cheese. Brush peanut butter all over top of cream cheese.
Bake at 325 degrees F (165 degrees C) for 1 hour. Remove crust from oven. Cool pie. Serve chilled or cool completely.
Place remaining peanut butter with cream cheese mixture in the bottom of pie pan. Sprinkle over bottom of crust. Cover with remaining pastry. Place chocolate trifle frozen in freezer in serving bowl on top of pie. Chill strawberry glaze over cream cheese mixture. Chill whipped topping over pie. Chill dessert from pie before serving. Spread chilled whipped topping over pie crust. Chill peanut butter glaze over pie. Cut scorched pretzel twists into 5 wedges.