Best Texas Flood Pie

Do you love rich chocolate pies? If you do, this Texas Flood Pie will be your new favorite! It’s a gooey, indulgent treat with layers of rich chocolate and a smooth ganache topping.

Are you looking for something new to serve at family gatherings?

This southern favorite is ALWAYS a crowd-pleaser. Texas Flood Pie is perfect for summer potlucks or holiday gatherings.

If you are looking for a decadent chocolate dessert, this is definitely what you are looking for.

What is a Texas Flood Pie?

If you aren’t from Texas or any of the southern states, you’ve likely never heard of a Texas Flood Pie.

I grew up in Virginia, so I was a bit on the northern end of this, but I grew up with very Southern neighbors, and we enjoyed a lot of Southern cooking. Texas Flood Pie was not one of the treats I grew up with, but I did enjoy things like Southern Corn Pudding and plenty of amazing Southern BBQ.

Though I did come to love Texas Flood Pie as an adult, I’m thrilled to share this with you now.

A Texas Flood Pie is a decadent, rich chocolate dessert that typically features a gooey, fudgy chocolate filling inside a pie crust, often topped with a smooth layer of chocolate ganache. The name “flood” refers to the overflowing, indulgent nature of the chocolate filling and ganache, creating an intensely rich and chocolatey pie. It’s a popular choice for those who love chocolate-heavy desserts, combining the textures of a flaky crust with a melt-in-your-mouth filling and topping.

How to Make Texas Flood Pie

Ingredients

Crust

• 2 sleeves Ritz crackers
• 10 Oreo cookies, cream removed
• 1⁄2 cup salted butter, melted and allowed to become golden brown
• 1⁄2 teaspoon vanilla
• Salt

Dark Chocolate Ganache

• 1 cup bittersweet chocolate chips
• 1⁄2 cup heavy cream, whipped
• 1 tablespoon butter

Peanut butter filling

• 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

Milk Chocolate Ganache

• 1⁄2 cup heavy cream, whipping
• 1 cup milk Chocolate chips
• 1 Tbsp. White corn syrup
• 1 Tbsp. butter

Topping

• 2 cups mini marshmallows

Preparation

Preheat the oven to 350F. Put the crackers and Oreos in the blender and pulse until they are crumbs. Mix in the vanilla salt. Mix with the butter and press into the bottom and sides of a 10-inch pie plate. Bake for 10 to 15 minutes or until set. Remove from the 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 for 10 minutes.

Peanut Butter Filling

Whip the cream in the mixer on high until peaks form, but be careful not to overwhip. Set aside. Melt the 1⁄2 cup of chocolate chips with the two tablespoons of heavy cream. Stir until smooth. Allow to cool. Beat the cream cheese, peanut butter, cooled chocolate mixture, and sugar until smooth and blended. Whip in the cream, being careful not to deflate the mixture. Scoop the peanut butter filling on top of the ganache. Set to the side.

Milk Chocolate Ganache

Bring 1⁄2 cup cream just under a boil. Stir in the milk chocolate chips, corn syrup, and butter. Stir until well blended and shiny. Spoon over the peanut butter layer. Return to the freezer for 20 minutes. Top with mini marshmallows and toast them using a flame torch.

Serve and ENJOY!