Texas Trash Pie

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Loaded with layers of salty, sweet, chewy, and crunchy goodness, Texas Trash Pie is the ultimate dessert for anyone who loves a chaotic mix of textures and flavors that somehow just work. This pie is unapologetically over-the-top with its rich filling of chocolate chips, pretzels, coconut flakes, butterscotch morsels, pecans, and graham crackers, all held together by a gooey, buttery base. It’s a slice of Southern indulgence that delivers bold, nostalgic comfort in every bite.

Born from the Texan spirit of “more is more,” this pie is a celebration of pantry staples turned into something magical. It’s perfect for potlucks, holidays, or when you want a dessert that’s as fun to make as it is to eat. One bite, and you’ll see why it’s a staple at many Southern tables — it’s messy, it’s rich, and it’s unforgettable.

Why You’ll Love This Texas Trash Pie

• It’s ridiculously easy to make with no fussy techniques.
• Packed with sweet and salty elements that satisfy all cravings.
• A guaranteed crowd-pleaser, especially for those who love loaded desserts.
• It uses everyday pantry items, so no need for a grocery run.
• Great for events, gifting, or just spoiling yourself.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and the Importance of Each Tool)

1. 9-inch Pie Dish: Crucial for shaping and baking the pie; deep enough to hold the generous filling.
2. Mixing Bowl: Needed to combine all the filling ingredients evenly without over-mixing.
3. Rubber Spatula or Spoon: For stirring everything together and scraping down the sides.
4. Measuring Cups and Spoons: Accuracy matters for the perfect sweet-salty balance.
5. Oven: A preheated oven ensures the crust bakes properly and the filling sets perfectly.

Preparation Tips

Make sure to crush the pretzels and graham crackers coarsely; you want texture, not crumbs. Toasting the pecans lightly beforehand can add an extra layer of depth. Stir the filling gently to avoid breaking down the mix-ins too much. And don’t skip greasing the pie dish if you’re not using a pre-made crust—this helps prevent sticking. Let the pie cool completely before slicing to ensure clean, stable slices that showcase the gooey interior beautifully.

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Ingredients for this Texas Trash Pie

• 1 pre-made 9-inch pie crust (or homemade if preferred)
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 cup sweetened shredded coconut
• 1 cup crushed graham crackers (about 6 full sheets)
• 1 cup chopped pecans (lightly toasted for extra flavor)
• 1 cup crushed pretzels (coarsely broken, not finely ground)
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). If using a homemade pie crust, press it into a 9-inch pie plate and crimp the edges. If it’s a frozen pre-made crust, allow it to thaw slightly at room temperature for easier filling.

Step 2: Toast the Pecans (Optional but Recommended)

Spread the chopped pecans on a baking sheet and toast in the oven for about 5-7 minutes until aromatic. Let them cool before mixing them into the pie. This step adds depth to the nutty flavor.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the chocolate chips, butterscotch chips, shredded coconut, crushed graham crackers, toasted pecans, and crushed pretzels. Stir until everything is well distributed.

Step 4: Add the Wet Ingredients

Pour in the sweetened condensed milk, melted butter, vanilla extract, and salt. Gently mix with a spatula until all the ingredients are coated and sticky. Be careful not to overmix—you want to keep some texture.

Step 5: Fill the Pie Crust

Transfer the mixture into the prepared pie crust. Press it gently into an even layer using a spatula or the back of a spoon. Make sure the filling is distributed evenly across the pie.

Step 6: Bake to Perfection

Place the pie on a baking sheet (to catch any overflow) and bake for 30-35 minutes, or until the top is golden brown and the center is set but still slightly gooey. It should not jiggle excessively when you gently shake the pie dish.

Step 7: Cool and Slice

Let the pie cool completely at room temperature. This will allow the filling to firm up and make slicing easier. For cleaner slices, chill it in the fridge for about 30 minutes before serving.

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Notes

Texas Trash Pie thrives on flexibility. You can swap out ingredients based on what you have in your pantry. Don’t have butterscotch chips? Use white chocolate or peanut butter chips. Not a fan of coconut? Leave it out or add extra nuts. The beauty of this pie is its ability to adapt while still delivering a gooey, indulgent experience. Let it cool completely to get the cleanest slices, and remember: the pie will continue to set as it cools.

Watch Out for These Mistakes While Cooking

• Overbaking the pie: This can dry out the filling and harden the crust. Stick to the suggested time and keep an eye on the top.
• Using finely ground ingredients: If the pretzels or graham crackers are too fine, the pie can become overly dense. Keep mix-ins chunky for the best texture.
• Skipping the cooling time: This pie needs to set. Cutting it too early can result in a gooey mess.
• Overmixing the filling: Stir just enough to combine the ingredients. Overmixing can crush your mix-ins and alter the texture.

Storage Instructions

Store the Texas Trash Pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To serve warm, pop a slice in the microwave for about 15–20 seconds. For longer storage, wrap slices individually and freeze them. Thaw at room temperature or microwave directly from frozen.

Estimated Nutrition

Per slice (based on 10 servings):

• Calories: ~480
• Fat: 28g
• Saturated Fat: 13g
• Carbohydrates: 55g
• Sugar: 38g
• Protein: 5g
• Fiber: 3g
• Sodium: 200mg
• Cholesterol: 20mg

Frequently Asked Questions

What makes it a “trash” pie?

The name comes from its hodgepodge of ingredients, often made from pantry leftovers — a bit of this, a bit of that — tossed together into one decadent dessert.

Can I make this pie ahead of time?

Yes! It actually slices better if made the day before. Store in the fridge and bring to room temp before serving.

Can I freeze Texas Trash Pie?

Absolutely. Wrap slices in plastic wrap and foil, then freeze. Thaw before serving or warm in the microwave.

Do I have to use a pie crust?

While traditional, you can bake the mixture in a greased baking dish without a crust for a crustless bar version.

What can I substitute for pecans?

Walnuts, almonds, or cashews work great. You can also go nut-free if needed.

Is it overly sweet?

It’s rich, yes, but the saltiness from the pretzels and nuts helps balance it beautifully.

Can I add other mix-ins?

Definitely. Crushed potato chips, mini marshmallows, or peanut butter chips are fun variations.

How do I keep the crust from burning?

If the edges start to brown too quickly, cover them with foil or a pie crust shield during baking.

Conclusion

Texas Trash Pie is the deliciously chaotic dessert that proves more really is more. Packed with pantry favorites and bursting with texture, this pie is the go-to choice for when you want something unique, indulgent, and guaranteed to get people talking. Whether you’re baking it for the holidays or a simple get-together, it’s bound to become a favorite.

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