Texas Trash Pie
Texas Trash Pie is a crave-worthy dessert that combines all the best sweet and salty flavors in one slice. It’s packed with chocolate chips, crushed pretzels, graham crackers, shredded coconut, pecans, and caramel bits, all held together with sweetened condensed milk. The result is a rich, chewy, and textured pie that’s hard to resist. Whether you’re baking for a potluck, fundraiser, or just for fun, this easy treat is always a hit.
What makes it even better is how quick and simple it is to prepare. You only need one bowl, a ready-made crust, and some pantry staples. Stir everything together, pour into the crust, and bake. No special tools or techniques required.
Ingredients
- Frozen pie crust – Or a deep-dish pie crust.
- Chocolate chips – You can use any kind of chocolate chips. Semi-sweet, milk, or dark.
- Pretzels – You’re going to crush them, so you can use rods or twists. It doesn’t matter.
- Graham crackers – Save some time and buy crumbs. Or pulse the crackers in a food processor to make crumbs.
- Shredded coconut – This dish is sweet enough so I use unsweetened coconut.
- Pecan pieces – Toast them first for extra flavor and crunch.
- Caramel bits – Skor or chips.
- Unsalted butter – You really do need to use unsalted butter because there’s plenty in the candy.
- Sweetened condensed milk – This is not evaporated milk. You want sweetened condensed milk.
How To Make Texas Trash Pie
Scroll down for the full recipe card with exact measurements and printable instructions.
Begin by heating your oven to 350°F. No need to defrost the pie crust—it’s ready to go straight from the freezer. Next, grab a zip-top bag and toss in the pretzels and graham crackers. Use a rolling pin to lightly crush them into chunky bits. Don’t overdo it—you want a nice crunch, not dust.
In a mixing bowl, combine all your ingredients: chocolate chips, crushed pretzels and graham crackers, shredded coconut, chopped pecans, caramel bits, melted butter, and sweetened condensed milk. Stir until everything is thoroughly coated in that sweet, sticky base.
Scoop the mixture into your frozen pie crust and press it in gently, making sure it’s spread evenly from edge to edge.
Set the pie on a baking sheet and place it in the oven for about 35 minutes, or until the filling is golden and bubbling on top.
Once baked, let the pie rest for at least 30 minutes so it can firm up enough to slice cleanly. Cut into slices and enjoy as-is, or top with vanilla ice cream for an extra decadent bite. Enjoy!
Chef Jenn’s Tips
- Use a deep-dish crust to give the filling more room and help prevent it from spilling over.
- Don’t over-crush the pretzels and graham crackers. Small pieces add a nice crunch.
- Texas Trash Pie can be frozen. Wrap it tightly in plastic or foil and freeze for up to one month. Let it thaw at room temperature before serving.
Recommended
Serving Suggestions
This pie is rich enough to enjoy on its own but also works great as a brunch dessert or a casual after-dinner treat. Serve with coffee or vanilla ice cream for an extra layer of indulgence.
Storage
Wrap leftover pie tightly in plastic wrap or place in an airtight container. It will keep on the counter for up to 3 days or in the refrigerator for up to a week. For long-term storage, freeze individual slices. To reheat, pop a slice in the microwave for a few seconds to make it warm and gooey again.
Texas Trash Pie
Add Preferred SourceEquipment
Ingredients
- 1 10-inch frozen pie crust or 1 (9-inch) deep-dish pie crust
- 1 cup chocolate chips
- 1 cup pretzels crushed
- 1 cup graham crackers crushed
- 1 cup coconut shredded
- 1 cup pecan pieces
- 1 cup caramel bits
- 1 stick unsalted butter melted
- 1 can sweetened condensed milk
Instructions
- Preheat the oven to 350°F and keep the frozen pie crust in its tin, ready for filling.
- Place the pretzels and graham crackers in a zip-top bag and crush them into coarse crumbs with a rolling pin or heavy object.
- In a large bowl, stir together the chocolate chips, crushed pretzels, crushed graham crackers, shredded coconut, pecans, caramel bits, melted butter, and sweetened condensed milk until fully combined.
- Pour the mixture into the frozen pie crust, spreading it out evenly to fill the crust.
- Set the pie on a baking sheet and bake for about 35 minutes, or until the filling is set and the top is golden brown.
- Allow the pie to cool at room temperature for at least 30 minutes before slicing to help the filling firm up.
- Serve as is or with a scoop of vanilla ice cream for an extra treat.
Notes
Chef Jenn’s Tips
- Use a deep-dish crust to give the filling more room and help prevent it from spilling over.
- Don’t over-crush the pretzels and graham crackers. Small pieces add a nice crunch.
- Texas Trash Pie can be frozen. Wrap it tightly in plastic or foil and freeze for up to one month. Let it thaw at room temperature before serving.
