TEXAS FLOOD PIE

Texas Flood Pie

Prep time
15 mins
Cook time
10 mins
Total time
25 mins

Chocolate, chocolate, and more chocolate...and peanut butter... and marshmallows...and pecans.. This easy pie has it all, piled high and ready for any potluck or special occasion.
Serves: 10 servings

For Crust
2 sleeves Ritz crackers
½ cup salted butter, melted and allowed to become golden brown
½ teaspoon vanilla salt, optional (but good)
For Dark Chocolate Ganache
1 cup bittersweet chocolate chips
½ cup heavy (whipping) cream
1 tablespoon butter
For Peanut Butter Mousse
1 cup plus 2 tablespoons heavy (whipping) cream (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 (whipping) cream
1 cup milk chocolate chips
1 tablespoon white corn syrup
1 tablespoon butter

For Crust
Preheat the oven to 400F
Put the crackers in the blender and pulse until they are crumbs.
Mix in the vanilla salt.
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 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, 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.
Spoon 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.