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The Original Texas Flood Pie

by Assessor
The Original Texas Flood Pie

While updating this recipe, I couldn’t help but notice that it has been copied several times. However, I want to set the record straight – this is the original Texas Flood Pie, the very first one in existence. So, get ready to indulge in this mouthwatering dessert that is sure to leave you craving for more.

A slice of peanut butter and chocolate pie being lifted from the pie plate.

Key Takeaways

  • Chocolate lovers rejoice! This pie is a dream come true with its four types of chocolate that guarantee an explosion of flavor.
  • Perfect for family gatherings, game nights, or as a delightful surprise for the kids.
  • Don’t be intimidated by the homemade peanut butter mousse – it’s surprisingly easy to make!

Salty, sweet, crunchy, and creamy, the Texas Flood Pie surpasses the Mississippi Mud Pie in both size and flavor.


Before we dive into the recipe, let’s take a look at the ingredients. You’ll find the full measurements and instructions in the printable recipe card at the bottom of the page.

Labeled ingredients for this recipe.


Here are a few ways you can put your own spin on the Texas Flood Pie:

  • Make it a true no-bake dessert by using a premade pie crust. You can choose between the saltiness of Ritz crackers or the lusciousness of an Oreo crust.
  • Add another layer of flavor by dissolving instant espresso powder into the heavy cream used for the dark chocolate ganache.
  • Customize the toppings to your liking – opt for crushed Oreo cookies, salted peanuts, or even festive sprinkles.
  • Experiment with different toppings such as salted caramel or homemade Jack Daniel’s caramel sauce instead of the final milk chocolate ganache.
  • For an extra touch of elegance, garnish with chocolate shavings instead of chocolate chips.
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Let’s get started with the instructions. Here’s a brief overview, but you can find the detailed steps in the green recipe card at the bottom of the page.

Step by step images showing how to make this pie.

  1. Crush the crackers into fine crumbs and mix them with melted butter. Press the mixture into a pie pan and bake.
  2. Spread the dark chocolate ganache into the cooled crust.
  3. Spoon the peanut butter mousse over the fudge layer.
  4. Sprinkle chocolate chips, marshmallows, and chopped pecans on top. Chill the pie and finish with a milk chocolate ganache.

I absolutely love the decadent and chocolatey goodness of this pie! If you’re a fan of coconut and pecans, make sure to try my no-bake German Chocolate pie. It’s equally mouthwatering!

How to Store Leftovers

Have some Texas Flood Pie leftover? Consider yourself lucky! Storing this chocolate lover’s dream is a breeze. Whether freshly made or leftover, keep the pie in the freezer for the best results. Cover it with plastic wrap or the lid of your pie dish, if it has one.

Just remember to take the pie out of the freezer about 20 minutes before serving. Alternatively, you can cut the leftovers into individual slices before freezing, making it easier to enjoy a single serving without thawing the whole pie.

As a classic mud pie, the Texas Flood Pie can be kept frozen for up to six months. For long-term storage, add extra plastic wrap to prevent freezer burn.

A side view of the pie with a slice removed to show layers of chocolate and peanut butter.

Things to Know

To ensure the best results, keep in mind the following tips:

  • Be sure to use a commercial peanut butter like Jif or Skippy and avoid “natural” or homemade peanut butter with oil on top.
  • If you don’t have a food processor, you can crush the crackers in a plastic bag or use a large bowl and a muddler/wooden mallet.
  • Melt the butter over low heat and keep a close eye on it to avoid burning.
  • Stick to using heavy cream for the ganache, as it provides the necessary stability and creaminess for the pie.
  • When making the mousse, use a stand or hand mixer. However, if using a stand mixer, make sure not to overwhip the mixture.
  • Choose regular cream cheese for the mousse, as whipped, low-fat, or tub varieties won’t produce the desired creamy texture.
  • For serving, remove the frozen pie from the freezer and let it sit at room temperature for about twenty minutes. Any longer, and you might have a literal mud flood on your hands!
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A slice of pie on a white plate with a fork.

Related Recipes

If you can’t get enough of chocolatey goodness, here are a few more recipes you’ll love:

  • No-Bake Chocolate French Silk Pie: With only six ingredients, including a secret ingredient that takes it to another level, this pie is truly the best silk pie ever!
  • No-Bake Chocolate Chip Cookie Delight: Indulge in the heavenly combination of chocolate pudding, fluffy cream cheese, and a chewy cookie base with this delightful treat.
  • German Chocolate No-Bake Pie: A nutty, buttery pie filled with chocolaty goodness that puts a fun twist on the classic German Chocolate Cake recipe.

Serve with…

The classic flavors of the Texas Flood Pie make it a great pairing for any of your favorite meals. We especially recommend pairing it with comforting slow cooker dinners. If you’re feeling adventurous, add a Frozen Mudslide Cocktail for an extra element of fun. And if you have any leftover chocolate chips, pecans, or marshmallows, why not try making easy Grilled Chocolate Caramel Nachos?

A super close-up of the pie showing layers of graham cracker crust, chocolate ganache, peanut butter mousse, and a topping of pecans and marshmallows covered in more chocolate.

Meal Plans in Minutes

Clickable image of the meal planning app.

The Last Word

Why do I call this the original Texas Flood Pie? Well, I’ll tell you a little story. Back in May 2015, when I created this recipe, Texas was in the midst of heavy flooding. As I was developing a twist on the classic Mississippi Mud Pie, the name “Texas Flood Pie” seemed fitting – a flood of flavor, if you will.

Since then, I’ve seen various versions of this pie popping up everywhere, from blogs to bakeries. But let me emphasize once again, this is the original Texas Flood Pie.

If you enjoy this recipe as much as I do, please give it a shining 5-star rating! ⭐️⭐️⭐️⭐️⭐️

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

A Note from Marye…

I know not everyone enjoys the stories bloggers share, so I always place them at the very end. You can read or skip them as you please.

2015 was a year of heavy rainfall, reminiscent of the flood in 2004. The cattle tanks, creeks, and lakes in my area were all overflowing, and the water table was at a healthy level. Nature was in full bloom, and everything looked vibrant and green.

During one of those weeks, my family and I stayed at a charming Bed & Breakfast by the Brazos River in Glen Rose, which is about an hour and a half away from my home. The river seemed calm and peaceful when we arrived, but by the next morning, it had risen by approximately 15 feet and was raging.

So, floods were on my mind during that time. And if there had to be a flood, I thought it might as well be made of chocolate.

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