While updating this recipe, I noticed it's been copied several times. This is the original, the very first one in existence. Enjoy!
Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want.
Table of Contents
🗝️ Key takeaways
- Chocolate lovers adore this mouthwateringly rich dessert. It has four types of chocolate-because just one is never enough!
- Great for family gatherings, as a game night treat, and surprising the kids with something delicious.
- The homemade peanut butter mousse sounds fancy, but you'll be surprised how simple it is to make!
Salty, sweet, crunchy, and creamy, Texas Flood Pie is the perfect dessert if you like Mississippi Mud Pie but want something bigger 'n better.
Oh yes-with two layers of chocolate ganache, tons of nutty flavor, and fun extras generously heaped on top, this decadent pie is so much better.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Make it a true no-bake dessert by using premade pie crust. We prefer the saltiness of the Ritz crackers, but you could use an Oreo crust, too.
- Want to add another level of flavor? Dissolve some instant espresso powder into the heavy cream used for the dark chocolate ganache layer.
- Not a fan of pecans? Top the pie with some crushed Oreo cookies or salted peanuts. You could also add sprinkles for some festive color.
- Instead of the final milk chocolate ganache topping, experiment with salted caramel or homemade Jack Daniel's caramel sauce.
- Garnish with chocolate shavings (instead of chips) for a fancy touch!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Crush the crackers into fine crumbs and mix with melted butter. Press into a pie pan and bake.
- Spread the dark chocolate ganache into the bottom of the cooled crust.
- Spoon the peanut butter mousse over the fudge layer.
- Sprinkle with chocolate chips, marshmallows, and chopped pecans. Chill and top with milk chocolate ganache.
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...
🥫 How to store leftovers
Have some Texas Flood Pie leftover? Lucky you! Storing this chocolate lover's dream is easy-peasy.
Whether leftover or freshly made, keep the pie in the freezer for best results. Cover it with plastic wrap or the lid of your pie dish (if it has one.)
Remove the pie from the fridge about 20 minutes before serving. You can also cut leftovers into individual slices before freezing, so you don't have to thaw the whole pie just to enjoy one slice.
Like any classic mud pie, you can keep this frozen for up to six months. (For long-term storage, add extra plastic wrap to prevent freezer burn.)
💭 Things to know
Expert Tip: Be sure to use a commercial peanut butter like Jif or Skippy and not a "natural" peanut butter with the oil on top or homemade peanut butter.
- If you don't have a food processor, crush the crackers in a plastic bag or use a large bowl and a muddler/wooden mallet.
- Watch the butter closely while it's melting, and use low heat. Butter goes from browned and fragrant to burnt in the blink of an eye!
- Don't try to substitute the heavy cream with another dairy or non-dairy substitute. It won't have the stability (or creaminess) this pie needs.
- Make the mousse with a stand or hand mixer. However, if using a stand mixer, don't walk away. It's easy to get distracted and overwhip it!
- Use regular cream cheese-not whipped, low-fat, or the kind in a tub. Otherwise, your mousse/cream cheese layer will be watery and flat.
- Mississippi Mud/Texas Flood Pie is best chilled. Pull it out of the freezer and let it sit at room temperature for just twenty minutes before serving. Any longer, and you may have a real mud flood on your hands!
👩🍳 FAQs
I'd go with chocolate instant pudding. Mix in the cream cheese, then fold in the whipped cream.
The marshmallow cream would be hard to swirl. I'd just leave the marshmallows out if you don't have them or don't like them.
This Texas Flood Pie will get super soft in the heat. If you'll be eating outside and over 75 degrees F, I'd choose another sturdier pie recipe.
Nope! Springform pans are generally used for cheesecakes, which are a little more sturdy. This is best made in a regular pie plate.
📚 Related recipes
- No-Bake Chocolate French Silk Pie uses just six ingredients-including my go-to ingredient that makes this truly the best silk pie ever!
- With chocolate pudding, fluffy cream cheese, and a chewy cookie base, No-Bake Chocolate Chip Cookie Delight steals the show every time.
- Nutty, buttery, and filled with chocolaty goodness, German Chocolate No-Bake Pie is a fun, decadent twist on the classic cake recipe.
- No Bake Peanut Butter Icebox Pie
- Banana Pudding Pie with Graham Cracker Crust
- No Bake Hershey Pie
- Grandma's Favorite Icebox Pie Recipes
🍽️ Serve with...
- The classic flavors in this dessert make it a great pairing for any of your favorite meals. We love it with these comforting slow cooker dinners.
- Chilly weather is on the forecast-at least for your menu! Complement your Texas Flood Pie with a fun Frozen Mudslide Cocktail.
- Have extra chocolate chips, pecans, and marshmallows? Use 'em up in another dessert, like these easy Grilled Chocolate Caramel Nachos.
📞 The last word
Why am I calling this the Original Texas Flood Pie?
Well, y'all, here's the thing. I made this recipe up and published it in May 2015 and lately, I've been seeing it everywhere from blogs to bakeries. It's called Texas Flood Pie because we were in the middle of crazy weather here in Texas with MAJOR flooding.
I was working on a twist on Mississippi Mud Pie (you know Texans, we are compelled to do everything a little bigger and better) and needed a name.
The news reporter on WFAA channel 8 was talking about floods and Texas Flood Pie (a flood of flavor) was born.
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! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Original Texas Flood Pie
Print Pin Recipe Rate RecipeIngredients
For Crust
- 2 sleeves Ritz crackers
- ½ cup salted butter, melted and allowed to become golden brown
- ½ teaspoon vanilla salt, but good, optional
For Dark Chocolate Ganache
- 1 cup bittersweet chocolate chips
- ½ 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
- ½ cup milk chocolate chips
For Topping
- ½ cup mini marshmallows
- ½ cup chopped pecans
- ½ cup chocolate chips, milk, bittersweet, or a combination
For Milk Chocolate Ganache
- ½ cup heavy cream, whipping
- 1 cup milk chocolate chips
- 1 tablespoon white corn syrup
- 1 tablespoon butter
Instructions
For Crust
- Preheat the oven to 400F
- Put the crackers in the blender or food processor and pulse until they are crumbs.
- Mix in the vanilla salt if using.
- 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 ½ 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 ½ cup cream just under a boil.
- Stir in the chocolate chips, corn syrup, and butter.
- Stir until well blended and shiny.
- Drizzle 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.
Notes
- Be sure to use a regular commercial peanut butter like Jif or Skippy. Natural peanut butter or homemade peanut butter won't work.
- If you don't have a food processor, crush the crackers in a plastic bag or use a large bowl and a muddler/wooden mallet.
- Watch the butter closely while it's melting, and use low heat. Butter goes from browned and fragrant to burnt in the blink of an eye!
- Don't try to substitute the heavy cream with another dairy or non-dairy substitute. It won't have the stability (or creaminess) this pie needs.
- Make the mousse with a stand or hand mixer. However, if using a stand mixer, don't walk away. It's easy to get distracted and overwhip it!
- Use regular cream cheese-not whipped, low-fat, or the kind in a tub. Otherwise, your mousse/cream cheese layer will be watery and flat.
- Mississippi Mud/Texas Flood Pie is best chilled. Pull it out of the freezer and let it sit at room temperature for just twenty minutes before serving. Any longer, and you may have a real mud flood on your hands!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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First published May 13, 2015. Last updated August 26, 2023 for better images and editorial improvements.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
2015
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 ½ 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.
Terry says
Hi Marye - if I need to sub the chocolate pudding for the pb, in order to share with a neighbor who is deadly allergic to peanuts, would I use the full volume of milk to prepare the pudding?
I'm concerned there would be a huge difference in the consistency, as the pb is much thicker.
Any and all words of wisdom/suggestions are greatly appreciated.
Sherlyn says
Not a fan of marshmallows - okay to leave them out?
Marye says
Sure. 🙂
Bobbie says
Thank you for sharing! My family can't eat peanut butter, but they love mocha flavored desserts. Could you suggest a coffee-flavored substitute for the peanut butter? This recipe sounds fabulous. We love ganache AND the combination of dark and milk chocolate
Marye says
I 'd try maybe chocolate pudding with a little coffee in it? Hmm...
Sherry says
You need to add some more stars!
Marye says
I love that, Sherry! Thank you!