A salty cracker crust is filled with dark chocolate ganache, covered in a flood chocolate peanut butter mousse, topped with marshmallows, milk chocolate chips, and pecans — then covered in milk chocolate ganache. Eat your heart out Mississippi Mud Pie.First Published May 13, 2015…
This chocolate pie does have a lot of ingredients but it’s easy to put together and SO delicious!
- Ritz crackers make the crumb crust that are the salty balance to the sweetness of the pie.
- Butter is used in several parts of this recipe.
- Vanilla salt is optional but it is so good.
- Bittersweet chocolate chips have a deep chocolate flavor.
- Heavy cream creates the unbelievably creamy texture.
- Cream cheese should be regular, not low fat or fat free.
- Creamy peanut butter is my preference but crunchy peanut butter could be used.
- Powdered Sugar helps to sweeten and thicken the mousse.
- Milk chocolate chips add another layer of chocolate flavor.
- Mini marshmallows add color and are a fun garnish.
- Pecans add a texture and flavor.
Why Texas Flood Pie is better than Mississippi Mud Pie
You’ve heard of Mississippi Mud Pie? Well, we do things up bigger and better in Texas so in light of all of the rain and flooding we’ve gotten in the past few weeks I’ve created this Texas Flood Pie. There is so much to like about this pie!
First of all the only thing that’s baked is the crust and that takes hardly any time at all — just 10 minutes. Then there are FOUR kinds of chocolate in this thing. There’s the dark chocolate ganache, milk chocolate ganache, chocolate peanut butter mousse, and chocolate chips. I’d call that a flood of chocolatey goodness, wouldn’t you?
Next, look at it. OMG, it’s piled high with filling… and topping. How could anyone resist this hyper-version of Mississippi Mud Pie?
Finally, you can make this ahead and keep it in the freezer. Just let it thaw about 20 minutes on the counter. So, again — what’s not to like in this salty-sweet-silky-creamy-crispy-crunchy-gooey slice of better than Mississippi Mud Pie?
I think this is the most rain we’ve gotten since the flood of 2004. All of the cattle tanks, creeks, and lakes in my area are full to overflowing and the water table is back at a good place — I think people probably don’t need to worry about their wells at this point. Everything is green and flowering, too.
We were at a Bed & Breakfast in Glen Rose, about 1 1/2 hours away, over the weekend. We stayed at a lovely little inn that was right on the Brazos river. When we got there the river was calm and peaceful but by the next morning it was up a good 15 feet and raging.
So, y’all… floods are on my mind. And if you have to have a flood? Let it be chocolate.
Just follow these easy step by step images and instructions – seriously this pie is so easy!
- Pulse the crackers in a food processor.
- Add melted butter.
- Stir until crumbly.
- Press into a pie pan.
- Bake and cool.
- Heat cream until just simmering. Add butter and chocolate chips.
- Continue to stir until chocolate is melted and mixture is smooth.
- Pour into crust.
- Whip cream and set aside.
- Soften the cream cheese and peanut butter.
- Add the ganache and beat until smooth.
- Fold in the whipped cream being careful not to deflate.
- Add the powdered sugar.
- Add the peanut butter mousse. Top with the pecans, marshmallows, ad chocolate chips.
- Drizzle with ganache.
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If you can’t find vanilla sea salt locally you can get it on Amazon for sure. I love the vanilla salt as an addition to cakes, cookies and other treats… and it works really well in this pie!
Jacobsen Salt Co. Vanilla Bean Flake Sea Salt
You’ve gotta love no bake pies! They are quick and easy AND delicious! Here are some of my favorites.
- Coconut Praline Pie has a rich coconut custard is smoothed over a rich layer of pecan praline for a pie that is totally unique and absolutely delicious.
- Chocolate Peanut Butter Pie is so easy and even more delicious. A creamy peanut butter mousse filling is spooned over rich caramel covered in ganache and chilled in a salty pretzel crust. A sprinkle of fleur de sel on the top keeps the salty-sweet vibe going.
- Homemade Chocolate Pie luxuriously rich and creamy with a dark, fudgy flavor.
- Lemon Ice Box Pie recipe with just 3 ingredients is an easy dessert that is perfect for summer. A thick layer of puckery lemon filling is poured into a no bake crumb crust and chilled or frozen until ready to serve.
- Millionaire Pie is an easy, no bake pie recipe that’s creamy, sweet, tropical deliciousness in an easy crumb crust. It’s needs just 5 minutes of prep – the hardest part is waiting for it to chill.
I love all the no-bake, chocolatey goodness in this pie! If you like coconut and pecans you should also try my no-bake German Chocolate pie! SO good…mmmmm…
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Texas Flood Pie
- 2 sleeves Ritz crackers
- 1/2 cup salted butter, melted and allowed to become golden brown
- 1/2 teaspoon vanilla salt, but good, optional
For Dark Chocolate Ganache
- 1 cup bittersweet chocolate chips
- 1/2 cup heavy cream, whipping
- 1 tablespoon butter
For Peanut Butter Mousse
- 1 cup plus 2 tablespoons heavy cream, whipping, divided use
- 8 ounces cream cheese, room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup milk chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips, milk, bittersweet, or a combination
For Milk Chocolate Ganache
- 1/2 cup heavy cream, whipping
- 1 cup milk chocolate chips
- 1 tablespoon white corn syrup
- 1 tablespoon butter
- Preheat the oven to 400F
- Put the crackers in the blender and pulse until they are crumbs.
- Mix in the vanilla salt.
- Mix with the butter and press into the bottom and up the sides of a 10-inch pie plate.
- Bake for 10 to 15 minutes, or until set.
- Remove from oven and cool.
Dark Chocolate Ganache
- Bring the cream just under a boil in a large bowl in the microwave or in a heavy pan on the stove.
- Remove from heat.
- Add the chocolate and butter. Stir until melted and smooth.
- Spread the chocolate over the crust and place in the freezer.
Peanut Butter Mousse
- Whip the cream in the mixer on high until peaks form but be careful not to overwhip.
- Set aside
- Melt the 1/2 cup chocolate chips with the 2 tablespoons heavy cream.
- Stir until smooth.
- Allow to cool.
- Beat the cream cheese, peanut butter, cooled chocolate mixture, and sugar together until smooth and blended.
- Whip in the cream being careful not to deflate the mixture.
- Pile on top of the ganache, sprinkle with the chopped pecans, milk chocolate chips, and marshmallows and put back in the freezer for 20 minutes.
Milk Chocolate Ganache
- Bring the remaining 1/2 cup cream just under a boil.
- Stir in the chocolate chips, corn syrup, and butter.
- Stir until well blended and shiny.
- Spoon over the nut and marshmallow layer.
- Return to the freezer until 20 minutes before serving.
- Allow to stand at room temp for 20 minutes before cutting.