Authentic Texas Flood Pie Recipe

While updating this recipe I noticed it’s been copied around the web. This is the original version — the first Texas Flood Pie recipe I published. Enjoy!

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🗝️ Key takeaways

• This is an ultra-chocolate, no-bake-style pie layered with two ganaches and a peanut butter mousse — perfect for chocolate lovers.
• Great for family gatherings, potlucks, or game nights — it’s rich, showy, and easy to slice if slightly thawed first.
• The peanut butter mousse tastes impressive but is straightforward to make with cream cheese, peanut butter, and whipped cream.

Salty, sweet, crunchy, and silky — Texas Flood Pie builds on the idea of Mississippi Mud Pie but turns it up with more chocolate, peanut butter mousse, toasted pecans, and mini marshmallows. It’s decadent, crowd-pleasing, and surprisingly easy once you organize your steps.

🧾 Ingredients

This overview lists the ingredients you’ll need. Full measurements and step-by-step instructions are included further down in the recipe section.

📖 Variations

• Make it fully no-bake by using a premade cracker or cookie crust; a salty cracker crust (like Ritz) offsets the sweet layers nicely.
• Add depth to the dark ganache by stirring in a small amount of instant espresso dissolved into the hot cream.
• Swap pecans for crushed cookies, chopped salted peanuts, or even festive sprinkles to suit your crowd.
• Instead of the final milk chocolate ganache, try a salted caramel topping or a drizzle of your favorite sauce.
• Garnish with chocolate shavings for a more refined presentation.

🔪 Instructions — Overview

Below is a concise summary of the process. Scroll down to the full recipe card for exact measurements and step-by-step directions.

1. Crush crackers and mix with melted butter to form a crust; bake briefly until set.
2. Spread dark chocolate ganache over the cooled crust and chill.
3. Make the peanut butter mousse, spread it over the ganache, then top with marshmallows, pecans, and chips.
4. Finish with poured milk chocolate ganache, chill, then allow to sit at room temperature for 20 minutes before slicing.

🥫 How to store leftovers

This pie stores best frozen. Cover it tightly with plastic wrap or a lid and place in the freezer. For easier serving later, cut into slices and freeze individually so you only thaw what you need.

Remove the pie from the freezer about 20 minutes before serving to soften slightly. Properly wrapped, this pie will keep well in the freezer for up to six months; for long storage, add an extra layer of wrap to prevent freezer burn.

💭 Things to know

Expert tip: Use a stable commercial creamy peanut butter (like Jif or Skippy). Natural peanut butter with separated oil will affect texture.

• If you don’t have a food processor, crush crackers in a heavy-duty plastic bag with a rolling pin or mallet.
• Melt butter slowly and watch it carefully; it can brown or burn quickly.
• Avoid substituting heavy cream for non-dairy or lower-fat options; the ganache and mousse rely on the cream’s fat for texture and stability.
• Use full‑fat cream cheese (not whipped or low-fat) to prevent a watery mousse layer.
• Don’t overwhip the cream for the mousse — stop when you have soft peaks to maintain a light, silky texture.
• Chill the pie until firm, then let it sit about 20 minutes at room temperature before slicing for clean pieces.

👩‍🍳 FAQs

My family can’t eat peanut butter — what’s a good substitute?

Use instant chocolate pudding mixed with the cream cheese, then fold in whipped cream for a chocolate mousse-like layer.

Can I use marshmallow cream instead of mini marshmallows?

Marshmallow cream doesn’t set the same and is difficult to swirl; mini marshmallows work better for texture. If you don’t like marshmallows, omit them.

Will this pie hold up in warm weather?

It softens quickly in heat. If serving outdoors in warm weather (above ~75°F), consider a sturdier dessert or keep it well chilled until serving.

Can I use a springform pan instead of a pie dish?

A standard pie plate is best for this recipe — springform pans are designed for firmer cheesecakes and don’t work as well for this layered, soft pie.

📞 The last word

Why “Original” Texas Flood Pie? I first published this recipe in May 2015 when severe flooding was in the news here in Texas. I was creating a bigger, bolder take on Mississippi Mud Pie, and the name referenced both the weather and the “flood” of chocolate and flavors in the pie. Over the years I’ve seen many versions pop up, but this is the original recipe as published.

If you enjoy this pie, please rate the recipe five stars — it helps others find the original version and supports the blog. Thanks!

📖 Recipe — Original Texas Flood Pie

Summary

Two chocolate ganaches, a creamy peanut butter mousse, and a crunchy buttery cracker crust come together for a rich, no-bake-style pie that freezes and serves beautifully. Makes 12 servings.

Course: Dessert • Cuisine: American heritage

Prep time: 15 minutes • Cook time: 10 minutes • Total time: 25 minutes

Servings: 12 • Calories (per serving): ~816 kcal

Author: Marye Audet-White

Ingredients

For the crust

• 2 sleeves Ritz crackers (or similar salted crackers), crushed
• 1/2 cup salted butter, melted (you can brown it slightly for extra flavor)
• 1/2 teaspoon vanilla salt (optional)

For the dark chocolate ganache

• 1 cup bittersweet chocolate chips
• 1/2 cup heavy whipping cream
• 1 tablespoon butter

For the peanut butter mousse

• 1 cup plus 2 tablespoons heavy whipping cream, divided
• 8 ounces cream cheese, room temperature
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1/2 cup milk chocolate chips (melted with 2 tablespoons cream)

For topping

• 1/2 cup mini marshmallows
• 1/2 cup chopped pecans
• 1/2 cup chocolate chips (milk, bittersweet, or a mix)

For the milk chocolate ganache

• 1/2 cup heavy cream
• 1 cup milk chocolate chips
• 1 tablespoon white corn syrup
• 1 tablespoon butter

Instructions

Crust

1. Preheat the oven to 400°F (200°C).
2. Pulse crackers in a food processor or crush in a bag until fine crumbs. Mix in vanilla salt if using.
3. Stir in melted butter, press the mixture into the bottom and up the sides of a 10-inch pie plate, and bake 10–15 minutes until set. Cool.

Dark chocolate ganache

1. Heat 1/2 cup heavy cream just until it begins to simmer. Remove from heat.
2. Pour over bittersweet chocolate chips and 1 tablespoon butter. Stir until smooth and glossy.
3. Spread the ganache over the cooled crust and place in the freezer to firm up.

Peanut butter mousse

1. Whip 1 cup heavy cream to soft peaks and set aside.
2. Melt 1/2 cup milk chocolate chips with 2 tablespoons cream, stir smooth, and allow to cool.
3. Beat together cream cheese, peanut butter, powdered sugar, and cooled chocolate until blended.
4. Fold the whipped cream into the peanut butter mixture gently to keep it light.
5. Spread the mousse over the firm dark ganache layer. Sprinkle with chopped pecans, chocolate chips, and mini marshmallows. Return to the freezer for 20 minutes.

Milk chocolate ganache

1. Heat the remaining 1/2 cup cream until just under a boil. Stir in milk chocolate chips, corn syrup, and butter until smooth and shiny.
2. Drizzle over the peanut butter, nut, and marshmallow layer. Freeze until firm.
3. Remove from the freezer about 20 minutes before serving to make slicing easier.

Notes & tips

• Use regular commercial peanut butter for best texture and stability.
• If you don’t have a processor, crush crackers in a sturdy plastic bag with a rolling pin.
• Watch butter closely when melting — it can burn quickly.
• Do not substitute heavy cream with lower-fat or non-dairy creams if you want the proper ganache texture.
• Use full-fat cream cheese, not whipped or low-fat varieties, to avoid a watery mousse.

Storage

Keep the pie frozen for best results. Tightly wrap or use a covered pie dish. Thaw for about 20 minutes before serving. Properly wrapped, it will keep up to six months in the freezer.

Love this recipe?

If you make it, please leave a rating — it helps others find the original Texas Flood Pie.

First published May 13, 2015. Last updated August 26, 2023 for better images and editorial improvements.

✍🏻 A note from Marye

I try to keep stories optional, so I’ll put this at the bottom. In May 2015 we were experiencing heavy rains and flooding in Texas. The name “Texas Flood Pie” came to me while watching the news — I wanted a playful name to match the over-the-top chocolate “flood” in this pie. If you like Mississippi Mud Pie, you’ll love this bigger, richer version.