Why You’ll Love Texas Trash Pie Recipe
- Easy to prepare with simple, readily available ingredients.
- Combines sweet chocolate and caramel with salty, crunchy pretzels.
- Requires very little hands-on preparation.
- Uses a frozen pie crust, so there’s no need to make pastry from scratch.
- Pecans, coconut, and graham crackers add plenty of texture.
- Sweetened condensed milk creates a wonderfully rich and gooey filling.
- Perfect for parties, potlucks, holidays, and casual family desserts.
- Delicious on its own or served with vanilla ice cream or whipped cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 (9-inch) frozen deep-dish pie crust
- 1 cup chocolate chips
- 1 cup pretzels, crushed
- 1 cup graham crackers, crushed
- 1 cup shredded coconut
- 1 cup pecan pieces
- 1 cup caramel bits
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
Directions
- Preheat the oven to 350°F.
- Crush the pretzels into small pieces and place them in a medium mixing bowl.
- Add the chocolate chips, crushed graham crackers, shredded coconut, pecan pieces, and caramel bits to the bowl with the pretzels.
- Pour in the sweetened condensed milk and melted butter. Stir thoroughly until all the ingredients are evenly coated and combined.
- Spoon the filling into the frozen deep-dish pie crust and spread it evenly.
- Bake for approximately 35 minutes, or until the top of the pie is golden brown and the filling appears set around the edges.
- Remove the pie from the oven and allow it to cool completely. Cooling is important because the filling will continue to firm up as it sits.
- Slice and serve as is, or add a scoop of vanilla ice cream or a dollop of whipped cream.
Servings and timing
This Texas Trash Pie makes approximately 8 servings.
- Total time: 55 minutes
- Baking time: 35 minutes
- Oven temperature: 350°F
- Servings: 8
Allow the pie to cool completely before slicing for the cleanest pieces and the best texture.
Variations
Chocolate lovers can experiment with semisweet, milk, or dark chocolate chips. A combination of chocolate varieties also works well if you want a more complex chocolate flavor.
For extra saltiness and crunch, add a few additional crushed pretzels to the top before baking. You can also sprinkle a small amount of flaky sea salt over the cooled pie to contrast with the caramel and chocolate.
Walnuts can replace the pecans, or you can use a mixture of nuts. For an even more indulgent dessert, try adding toffee pieces or butterscotch chips to the filling.
If you prefer a stronger coconut flavor, lightly toast the shredded coconut before adding it to the mixture. Toasting gives it a nuttier flavor and slightly crunchier texture.
Storage/Reheating
Once the pie has cooled completely, cover it tightly or transfer individual slices to an airtight container. It can be kept at room temperature for a short period, but refrigeration is preferable for longer storage. Refrigerated slices will also become firmer and chewier.
For a warm, gooey texture, gently reheat individual slices in the microwave for a few seconds at a time. Avoid overheating, as the caramel and chocolate can become extremely hot.
You can also enjoy Texas Trash Pie chilled or allow a refrigerated slice to sit at room temperature before serving. If reheating, adding vanilla ice cream to the warm pie creates an especially delicious contrast.
FAQs
What is Texas Trash Pie?
Texas Trash Pie is a sweet, rich dessert made by combining ingredients such as chocolate chips, pretzels, graham crackers, coconut, pecans, and caramel with sweetened condensed milk and butter. The mixture is baked inside a pie crust until golden and gooey.
Why is it called Texas Trash Pie?
The playful name refers to the pie’s seemingly random assortment of sweet and salty ingredients tossed together into one dessert. Despite the name, those ingredients create a surprisingly cohesive combination of flavors and textures.
Do I need to thaw the frozen pie crust first?
No. This recipe is designed to have the filling added directly to the frozen deep-dish pie crust. Keeping the crust frozen also makes preparation quick and convenient.
How do I know when Texas Trash Pie is done?
The pie should bake for approximately 35 minutes at 350°F. Look for a golden-brown top and filling that appears set around the edges. The center can remain somewhat soft because it firms considerably as the pie cools.
Why does the pie need to cool completely?
The filling is very soft and gooey immediately after baking. Cooling allows the chocolate, caramel, condensed milk, and other ingredients to set, making the finished pie easier to slice and giving it its characteristic chewy texture.
Can I make Texas Trash Pie ahead of time?
Yes. This is a convenient make-ahead dessert because the pie needs time to cool and set anyway. Prepare and bake it in advance, let it cool completely, and keep it covered until you’re ready to serve.
Can I leave out the coconut?
Yes. If you don’t enjoy coconut, you can omit it. The final texture and flavor will be slightly different, but the combination of chocolate, caramel, pretzels, graham crackers, and pecans will still produce a rich dessert.
Can I substitute the pecans?
Yes. Walnuts are an easy alternative and provide a similar crunch. You can also experiment with other chopped nuts that pair well with chocolate and caramel.
What should I serve with Texas Trash Pie?
Texas Trash Pie is rich enough to serve by itself, but vanilla ice cream is an excellent accompaniment, especially if the pie is slightly warm. Whipped cream is another simple option that adds a lighter, creamy contrast.
Can Texas Trash Pie be frozen?
Yes. Once completely cooled, wrap the pie or individual slices securely and place them in a freezer-safe container. Thaw the pie in the refrigerator before serving, then bring it to room temperature or gently warm individual slices if desired.
Conclusion
Texas Trash Pie turns a fun assortment of pantry favorites into one seriously satisfying dessert. Chocolate, caramel, salty pretzels, crunchy pecans, coconut, and graham crackers come together in a buttery pie crust with a rich, gooey filling that sets beautifully as it cools.
With just a few minutes of mixing and about 35 minutes in the oven, it’s an easy dessert that delivers plenty of flavor without requiring complicated techniques. Serve it at your next gathering with vanilla ice cream or whipped cream, and don’t be surprised when everyone asks for another slice.
Texas Trash Pie
Texas Trash Pie is a rich, gooey dessert packed with chocolate chips, crunchy pretzels, graham crackers, coconut, pecans, and caramel in a buttery condensed milk filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (9-inch) frozen deep dish piecrust
- 1 cup chocolate chips
- 1 cup pretzels, crushed
- 1 cup graham crackers, crushed
- 1 cup shredded coconut
- 1 cup pecan pieces
- 1 cup caramel bits
- 1 stick (8 Tbsp.) unsalted butter, melted
- 1 (14 oz.) can sweetened condensed milk
Instructions
- Preheat the oven to 350°F. Crush the pretzels into small pieces and place them in a medium mixing bowl.
- Add the chocolate chips, crushed graham crackers, shredded coconut, pecan pieces, and caramel bits to the bowl with the pretzels.
- Pour in the sweetened condensed milk and melted butter. Stir until all the ingredients are thoroughly combined.
- Pour the filling into the frozen deep dish piecrust and spread it evenly.
- Bake for 35 minutes, or until the top is golden brown. Allow the pie to cool completely so the filling can set before slicing and serving.
Notes
- Allow the pie to cool completely before slicing for the cleanest pieces.
- Serve with vanilla ice cream or whipped cream if desired.
- Store leftover pie covered in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 780 kcal
- Sugar: 62 g
- Sodium: 420 mg
- Fat: 45 g
- Saturated Fat: 23 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 89 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 55 mg
