FLOOD PIE

How to Store Leftover Texas Flood Pie

Cover the pie with plastic wrap or aluminium foil, taking care to press the wrap or foil tightly against the entire surface of the pie. This will help to prevent any air from getting in, which can cause the pie to dry out or develop a crust on the surface.

For added protection, you may wish to place the wrapped pie in an airtight container or resealable plastic bag. This will also prevent any odours or flavours from the fridge from seeping into the pie.

When storing your Texas Flood Pie, it is important to keep it refrigerated and consume within 3-4 days. If you wish to enjoy it beyond this timeframe, it is recommended to freeze the pie instead.

To freeze, wrap the pie tightly in several layers of plastic wrap or foil, followed by a layer of freezer-safe plastic wrap or a freezer bag. This will help to prevent freezer burn and preserve the quality of the pie. When ready to enjoy, thaw the pie in the fridge overnight.

About the Ingredients for Texas Flood Pie

Crackers – Ritz crackers make a sweet-and-salty crust that works well with the sweet and savoury filling. You could substitute with more Oreos if necessary.

Oreos – You can also use 1 cup chocolate cookie crumbs instead of making your own with the Oreo cookies.

Butter – Unsalted butter is best, if you choose to use salted butter be sure to halve the additional butter.

Vanilla – Pure vanilla extract is best but artificial will work just as well.

Chocolate chips – You will need both semisweet chocolate chips as well as milk chocolate chips. You may use dark chocolate chips in place of the semisweet chocolate chips, and in that case you may want to use semisweet chocolate chips in place of the milk chocolate chips.

Cream – Heavy whipping cream is ideal.

Cream cheese – Use full fat block cream cheese and avoid light or whipped cream cheese.

Peanut butter – Use only creamy peanut butter.

Powdered sugar – Icing sugar helps to sweeten and thicken the peanut butter mixture.

Corn syrup – You can substitute with any other liquid sweetener such as agave syrup, maple syrup or honey.

Marshmallows – I used mini marshmallows but you could use regular marshmallows or even smooth over the top of the pie with marshmallow creme.

 

How to Make Texas Flood Pie

Yields: 12 Servings | Prep time: 25 Minutes | Cook time: 10 Minutes

For the Crust:

·        2 sleeves Ritz crackers

·        10 oreo cookies, cream removed

·        ½ cup salted butter, melted

·        ½ teaspoon vanilla extract

·        ½ teaspoon salt

For the Dark Chocolate Ganache:

·        1 cup bittersweet chocolate chips

·        ½ cup heavy cream

·        1 tablespoon butter

For the Peanut butter filling:

·        1 cup plus 2 tablespoons heavy cream, divided

·        8 ounces cream cheese, room temperature

·        1 cup creamy peanut butter

·        1 cup powdered sugar

·        ½ cup milk chocolate chips

For the Milk Chocolate Ganache:

·        ½ cup heavy cream, whipping

·        1 cup milk Chocolate chips

·        1 Tablespoon white corn syrup

·        1 Tablespoon butter

For the Topping:

·        2 cups mini marshmallows

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Process your Ritz crackers and Oreos in a food processor (or place them in a large ziploc bag and use a rolling pin to crush them) until you have fine, sandy crumbs.

Mix in the vanilla, salt, and butter.

Press into the bottom and up the sides of a 10-inch pie plate.

Bake for 10 minutes, then remove from the oven and set aside to cool.

To prepare the dark chocolate ganache, bring the cream to just under a boil in a large bowl in the microwave or in a heavy pan on the stove.

Remove from heat and stir in the chocolate and butter until melted and smooth.

Spread the chocolate over the crust and place in the freezer for 10 minutes.

To prepare the peanut butter filling, whip the cream in the mixer on high until peaks form but be careful not to over whip. Set aside

Melt the ½ cup chocolate chips with 2 tablespoons heavy cream. Stir until smooth then 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.

Scoop the peanut butter filling on top of the ganache. Set aside to prepare the milk chocolate ganache.

Bring ½ cup cream to just under a boil. Stir in the milk chocolate chips, corn syrup, and butter.

Stir until well blended and shiny then spoon it 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!

 

Hear’s the link where I got it.

https://www.lifeloveliz.com/texas-flood-pie/?utm_campaign=meetedgar&utm_medium=social&utm_source=meetedgar.com 

AH: My mouth is literally watering. Thanks to Mich, contributor of many news stories and a few guest posts in the past, for this culinary delight.