RITZ Humble Pie with Peanut Butter Mousse, created by Serendipity 3

RITZ Humble Pie with Peanut Butter Mousse, created by Serendipity 3

Chef Joe Calderone, Serendipity 3 0

"There's nothing humble about this delicious Peanut Butter Humble Pie. The hint of salt in the RITZ cracker crust paired with a creamy peanut butter mousse will have your guests thinking you got it straight from Serendipity 3! The easy prep is also perfect for any host who would rather get the party started with their guests than spend the day in the kitchen."

Ingredients 2 h 30 m {{adjustedServings}} servings 529 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 300 degrees F.
  2. To make the crust, pulse 44 of the RITZ Crackers in a food processor to make about 1 1/2 cups crumbs. In a medium bowl, blend together the crumbs, cocoa, and sugar. Mix in melted butter and peanut butter. Press mixture firmly into bottom and up sides of 9-inch pie pan. Bake for 6 to 8 minutes, then cool completely on rack.
  3. To make the filling, beat the cream cheese, peanut butter, sugar, and vanilla in a medium bowl with mixer until smooth. Stir in the peanuts. Carefully fold a total of 1 1/2 cups whipped cream into the peanut mixture in three additions, until the mixture is a uniform color and no streaks remain.
  4. Spread the filling into the cooled crust. Top with remaining whipped cream. Coarsely crush remaining 4 crackers and sprinkle over the top. Chill completely, at least 2 hours or overnight. Store covered in refrigerator.
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  • * A cup of heavy cream whips up to close to two cups whipped cream.
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Reviews 3

  1. 3 Ratings


The 1st time I made this, I loved the flavor of the crust...that hands down is really good! Then came the mousse, it was very strong and overpowering with peanut flavor. I felt I followed it to a T but after 2 hours in the frig....it was flopping and wouldn't hold shape very well after I cut into slices. And felt this should be freezer style pie. But if set up over night, it held way better. Having said that, I made it a 2nd time. One, I didn't care for the peanuts in the pie, rather it be sprinkled on top as a garnish...just my feeling on that. 2nd, needs a FULL 8oz package of cream cheese because it needed to be thicker and I did add the additional cream cheese on the 2nd round to accommodate that adjustment. 3rd, at 1st I thought there was too much whip topping in the mouse because it didn't hold up very well the 1st time. But after rethinking on the 2nd round, the whip topping really needed to be very stiff, so if you chose to use a non-dairy prepared whip topping....might not be a good idea. I made sure my whip topping was stiff enough and when I added it to the 2nd batch, it help so well, it was really ready to slice and go. Having made the changes with the additional cream cheese, then making sure my whip topping was very stiff, and leaving out the peanuts....I found I totally loved the recipe. Will make it again with my modifications.


I modified this recipe quite a bit in order to reduce the overall fat and calories. With my changes, I was able to shave off about 150 calories. I used 8 oz reduced fat cream cheese and reduced the butter. Used Cool whip free instead of the whipped cream. It was still very tasty, but a little less of a guilty pleasure. I refrigerated it overnight. It held together beautifully even after sitting at room temp for a significant amount of time. With my changes, the filling took on more of a cheesecake texture, but we were fine with it. I will be making this again in the future with all my changes.

Life Tastes Good

We were surprised the Ritz crackers made such a tasty crust that held together nicely! I omitted the peanut butter from the crust. I also cut the peanut butter in the filling in 1/2 and I made my own whipped cream. I did not like the peanuts in the pie. I would omit them if I made this again. I made this in the food processor which made quick work of mixing everything together so the filling wasn't grainy from the sugar, but even with cutting down the peanut butter by 1/2 I felt this was very peanut buttery, so I made a chocolate sauce and that helped tremendously! The pie held its shape nicely after spending a few hours in the fridge and topped with chocolate sauce and homemade whipped topping we were able to cut down on the strong peanut butter flavor and enjoy it. If you love peanut butter this is the pie for you!