Texas Trash Pie
Texas Trash Pie is the ultimate sweet-and-salty dessert mashup. Packed with chocolate chips, pretzels, graham crackers, coconut, pecans, and caramel bits, and all held together by rich sweetened condensed milk, this pie is decadent, gooey, and totally irresistible. It’s perfect for bake sales, potlucks, or anytime you want an easy, crowd-pleasing dessert.
What makes it even better is how simple it is to put together. Everything gets mixed in one bowl, poured into a store-bought pie crust, and baked until golden. No fancy techniques or equipment needed, just good, messy fun.
Ingredients
- Frozen pie crust – Or deep-dish pie crust.
- Chocolate chips – You can use any flavor, milk chocolate, dark chocolate, whatever you like.
- Pretzels – You’re going to crush the pretzels so rods or twists, it doesn’t matter.
- Graham crackers – You can buy the crumbs or crush them yourself.
- Shredded coconut – Start with unsweetened coconut.
- Pecan pieces – Toasted for extra flavor!
- Caramel bits – I use caramel chips, but you could use Skor.
- Unsalted butter
- Sweetened condensed milk
How To Make Texas Trash Pie
Scroll down for the full recipe card with exact measurements and printable instructions.
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Buy Now!Start by preheating your oven to 350°F. No need to thaw the frozen pie crust; you’ll fill it straight from the freezer. Place the pretzels and graham crackers in a zip-top bag and crush them with a rolling pin until you have coarse crumbs.
In a large mixing bowl, combine the chocolate chips, crushed pretzels, crushed graham crackers, coconut, pecans, caramel bits, melted butter, and sweetened condensed milk. Stir everything together until fully combined.
Pour the filling mixture into the frozen pie crust and spread it evenly with a spatula.
Place the pie on a baking sheet and bake for about 35 minutes, or until the filling is bubbly and the top turns golden brown. Let the pie cool at room temperature for at least 30 minutes before slicing so the filling can set.
Slice and serve on its own or with a scoop of vanilla ice cream for extra indulgence.
Chef Jenn’s Tips
- Use a deep-dish pie crust if you want to avoid overflow, it gives the filling plenty of space.
- Don’t crush the pretzels and graham crackers into powder; leave small chunks for texture.
- Texas Trash Pie freezes well. Wrap tightly and freeze for up to one month. Thaw at room temperature before serving.
Make It A Meal
Texas Trash Pie is rich enough to stand alone, but it’s fantastic served with coffee after brunch or paired with vanilla ice cream for a casual dessert.
Storage
Store leftover pie in an airtight container or wrap it tightly in plastic wrap. It will keep at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze slices individually for longer storage. Warm slightly in the microwave before serving if you prefer it gooey.
Texas Trash Pie
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 8 tablespoons 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 pie crust if you want to avoid overflow—it gives the filling plenty of space.
- Don’t crush the pretzels and graham crackers into powder; leave small chunks for texture.
- Texas Trash Pie freezes well. Wrap tightly and freeze for up to one month. Thaw at room temperature before serving.
