Texas Flood Pie

Indulge in our Texas Flood Pie recipe – layers of chocolate ganache and peanut butter mousse all topped with a heap of toasted marshmallows!

Get ready for a southern-style dessert that will truly flood your taste buds with flavour! Texas Flood Pie layers a buttery Ritz and Oreo crumb crust with rich dark chocolate ganache, creamy peanut butter cream cheese mousse, and a silky milk chocolate ganache, all topped with toasted marshmallows for the ultimate indulgence.

Perfect for impressing guests at a party or treating yourself to something decadent, this show-stopping pie is easier to make than it looks. Keep reading to learn how to create this irresistible dessert right in your own kitchen.

Tips for Best Results

• Crust: Crush Ritz crackers and Oreos finely for a smooth, even base. Press firmly into the pan.
• Ganache: Heat cream just until steaming-don’t boil-to avoid separating the chocolate.
• Peanut Butter Filling: Use full-fat cream cheese and creamy peanut butter for a rich, smooth texture. Whip the cream gently to keep it light.
• Layering: Let each layer set in the fridge or freezer before adding the next to prevent mixing.
• Marshmallows: Toast just before serving for that signature golden-brown finish.
• Prep Ahead: Pie can be assembled a day in advance and stored in the fridge to save time.

How to Store Leftover Texas Flood Pie

Refrigerate: Wrap tightly with plastic wrap or foil, then place in an airtight container or resealable bag. Keeps for 3–4 days.

Freeze: Wrap in several layers of plastic wrap or foil, then a freezer-safe bag. Prevents freezer burn and preserves quality.

Thaw: Let the pie thaw in the fridge overnight before serving.

Ingredients and Substitutions

• Crackers – Ritz crackers make a sweet-and-salty crust that works well with the sweet and savoury filling. You could substitute with more Oreos if necessary.
• Oreos – You can also use 1 cup chocolate cookie crumbs instead of making your own with the Oreo cookies.
• Butter – Unsalted butter is best, if you choose to use salted butter be sure to halve the additional butter.
• Vanilla – Pure vanilla extract is best but artificial will work just as well.
• Chocolate chips – You will need both semisweet chocolate chips as well as milk chocolate chips. You may use dark chocolate chips in place of the semisweet chocolate chips, and in that case you may want to use semisweet chocolate chips in place of the milk chocolate chips.
• Cream – Heavy whipping cream is ideal.
• Cream cheese – Use full fat block cream cheese and avoid light or whipped cream cheese.
• Peanut butter – Use only creamy peanut butter.
• Powdered sugar – Icing sugar helps to sweeten and thicken the peanut butter mixture.
• Corn syrup – You can substitute with any other liquid sweetener such as agave syrup, maple syrup or honey.
• Marshmallows – I used mini marshmallows but you could use regular marshmallows or even smooth over the top of the pie with marshmallow creme.

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How to Make Texas Flood Pie

Yields: 12 Servings | Prep time: 25 Minutes | Cook time: 10 Minutes

Ingredients

Crust

• 2 sleeves Ritz crackers
• 10 oreo cookies, cream removed
• ½ cup salted butter, melted
• ½ teaspoon vanilla extract
• ½ teaspoon salt

Dark Chocolate Ganache

• 1 cup bittersweet chocolate chips
• ½ cup heavy cream
• 1 tablespoon butter

Peanut butter filling

• 1 cup plus 2 tablespoons heavy cream, divided
• 8 ounces cream cheese, room temperature
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• ½ cup milk chocolate chips

Milk Chocolate Ganache

• ½ cup heavy cream, whipping
• 1 cup milk Chocolate chips
• 1 Tablespoon white corn syrup
• 1 Tablespoon butter

Topping

• 2 cups mini marshmallows

Directions

1. Preheat Oven: Set your oven to 350°F (175°C).
2. Make the Crust: Process the Ritz crackers and Oreos in a food processor until fine and sandy. (Alternatively, place them in a large zip-top bag and crush with a rolling pin.) Mix in the vanilla, salt, and melted butter. Press the mixture firmly into the bottom and up the sides of a 10-inch pie plate. Bake for 10 minutes, then set aside to cool.
3. Prepare Dark Chocolate Ganache: Heat the cream just until steaming (in the microwave or on the stove). Remove from heat and stir in the bittersweet chocolate chips and butter until smooth. Spread over the cooled crust and freeze for 10 minutes.
4. Make Peanut Butter Filling: Whip 1 cup of heavy cream until soft peaks form—do not over whip. Melt ½ cup chocolate chips with 2 tablespoons cream, stir until smooth, and let cool. Beat together cream cheese, peanut butter, cooled chocolate, and powdered sugar until smooth. Gently fold in the whipped cream.
5. Assemble Filling: Spread the peanut butter mixture evenly over the chilled dark chocolate ganache. Set aside while preparing the milk chocolate ganache.
6. Prepare Milk Chocolate Ganache: Heat ½ cup cream just below a boil. Stir in the milk chocolate chips, corn syrup, and butter until smooth and glossy. Spoon over the peanut butter layer. Return pie to the freezer for 20 minutes to set.
7. Add Topping: Top with mini marshmallows and toast with a kitchen torch until golden brown.
8. Serve: Slice, serve, and enjoy your decadent Texas Flood Pie!