Texas Trash Pie
A messy, melt-in-your-mouth pie that mixes sweet and salty favorites in one easy bake. With every slice packed full of crunch and gooey goodness, it’s a dessert built to impress without the stress.
Equipment
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.
Nutrition
Serving: 1sliceCalories: 702kcalCarbohydrates: 84gProtein: 9gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 49mgSodium: 338mgPotassium: 448mgFiber: 3gSugar: 63gVitamin A: 505IUVitamin C: 2mgCalcium: 223mgIron: 2mg
Tried this recipe?Let us know how it was!