Sweet, salty, crunchy, creamy, and unapologetically over-the-top, Texas Flood Pie checks every dessert box on the list. Best of all, there's no oven involved, which leaves more time for important things like licking the spatula.
For Crust
2 Preheat the oven to 400F
3 Put the crackers in the blender or food processor and pulse until they are crumbs.
4 Mix in the vanilla salt if using.
5 Mix with the butter and press into the bottom and up the sides of a 10-inch pie plate.
6 Bake for 10 to 15 minutes, or until set.
7 Remove from oven and cool.
Dark Chocolate Ganache
10 Bring the cream just under a boil in a large bowl in the microwave or in a heavy pan on the stove.
11 Remove from heat.
12 Add the chocolate and butter. Stir until melted and smooth.
13 Spread the chocolate over the crust and place in the freezer.
Peanut Butter Mousse
16 Whip the cream in the mixer on high until peaks form but be careful not to overwhip.
17 Set aside
18 Melt the 1/2 cup chocolate chips with the 2 tablespoons heavy cream.
19 Stir until smooth.
20 Allow to cool.
21 Beat the cream cheese, peanut butter, cooled chocolate mixture, and sugar together until smooth and blended.
22 Whip in the cream being careful not to deflate the mixture.
23 Pile on top of the ganache, sprinkle with the chopped pecans, milk chocolate chips, and marshmallows and put back in the freezer for 20 minutes.
Milk Chocolate Ganache
26 Bring the remaining 1/2 cup cream just under a boil.
27 Stir in the chocolate chips, corn syrup, and butter.
28 Stir until well blended and shiny.
29 Drizzle over the nut and marshmallow layer.
30 Return to the freezer until 20 minutes before serving.
31 Allow to stand at room temp for 20 minutes before cutting.
