Texas Trash Pie Recipe
Texas Trash Pie is a decadent, no-fuss dessert featuring a rich mixture of chocolate, caramel, pretzels, coconut, pecans, and graham crackers baked in a flaky deep dish pie crust. This sweet and salty treat boasts a golden top with a gooey, chewy center that’s perfect for holidays or anytime indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Crust
- 1 frozen deep dish pie crust (9 or 10-inch)
Filling
- 1 cup semisweet chocolate chips
- 1 cup coarsely crushed pretzels
- 1 cup coarsely crushed graham crackers
- 1 cup shredded coconut
- 3/4 cup pecan pieces
- 1 cup Kraft caramel bits
- 1/2 cup (8 tbsp.) butter, melted
- 1 can (14 oz) sweetened condensed milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C), positioning the rack at the second lowest slot to ensure even baking and a nicely browned pie crust.
- Melt Butter and Prepare Mix-ins: In a large microwave-safe bowl, melt the butter until fully liquid. Meanwhile, coarsely crush the pretzels and graham crackers into bite-sized pieces to maintain some texture.
- Combine Filling Ingredients: Add chocolate chips, crushed pretzels, crushed graham crackers, shredded coconut, pecan pieces, caramel bits, melted butter, and sweetened condensed milk into the bowl. Stir thoroughly until all ingredients are evenly mixed.
- Fill Pie Crust: Pour the combined filling mixture into the frozen deep dish pie crust, spreading evenly to fill the crust completely.
- Bake the Pie: Bake the pie in the preheated oven for 40 to 45 minutes until the filling is set and the top turns golden brown. Around the 25 to 30 minute mark, check the pie; if the top is browning too quickly, loosely cover it with foil to prevent burning while continuing to bake.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 15 minutes. This resting time helps the pie set further, making it easier to slice. Serve warm or at room temperature for the best taste experience.
Notes
- Be careful not to crush pretzels and graham crackers too finely; the texture contrasts are key to the pie’s appeal.
- Cover the pie with foil mid-baking if the top browns too fast to prevent burning.
- Let the pie cool sufficiently before slicing to avoid a gooey mess.
- This pie is rich and sweet; small slices are recommended to enjoy its flavors.
- Store leftovers covered in the refrigerator for up to 3 days, warm slightly before serving.
Keywords: Texas Trash Pie, chocolate pie, caramel pie, pretzel dessert, coconut pie, pecan dessert, holiday pie, easy pie recipe, deep dish pie, sweet and salty dessert
Find it online: https://chefmilacook.com/texas-trash-pie-recipe/
