Original Texas Flood Pie

Step 1

Preheat the oven to 400F

Step 2

Put the crackers in the blender or food processor and pulse until they are crumbs.

Step 3

Mix in the vanilla salt if using.

Step 4

Mix with the butter and press into the bottom and up the sides of a 10-inch pie plate.

Step 5

Bake for 10 to 15 minutes, or until set.

Step 6

Remove from oven and cool.

Step 7

Bring the cream just under a boil in a large bowl in the microwave or in a heavy pan on the stove.

Step 8

Remove from heat.

Step 9

Add the chocolate and butter. Stir until melted and smooth.

Step 10

Spread the chocolate over the crust and place in the freezer.

Step 11

Whip the cream in the mixer on high until peaks form but be careful not to overwhip.

Step 12

Set aside

Step 13

Melt the 1/2 cup chocolate chips with the 2 tablespoons heavy cream.

Step 14

Stir until smooth.

Step 15

Allow to cool.

Step 16

Beat the cream cheese, peanut butter, cooled chocolate mixture, and sugar together until smooth and blended.

Step 17

Whip in the cream being careful not to deflate the mixture.

Step 18

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.

Step 19

Bring the remaining 1/2 cup cream just under a boil.

Step 20

Stir in the chocolate chips, corn syrup, and butter.

Step 21

Stir until well blended and shiny.

Step 22

Drizzle over the nut and marshmallow layer.

Step 23

Return to the freezer until 20 minutes before serving.

Step 24

Allow to stand at room temp for 20 minutes before cutting.