Texas Trash Pie
Packed with gooey caramel bits, salty pretzels, rich pecans, and melty chocolate chips, our Texas Trash Pie Recipe is the ultimate sweet-and-salty mashup. Perfect for holiday meals, potlucks, or dinner parties where you want to bring a dessert that will guarantee you a standing invitation.
Ingredients
Pie Crust
- 1 cup all-purpose flour
- 3 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon table salt
- 4 tablespoon unsalted butter -½ stick cut into small pieces kept very cold
Pie Filling
- ½ cup unsalted butter melted and cooled (8 tablespoon = 1 stick)
- 1 cup semisweet chocolate chips
- 1 cup pretzels broken into small pieces
- 1 cup graham crackers broken into small pieces
- 1 cup Kraft caramel bits
- 1 cup shredded sweetened coconut
- ¾ cup pecan pieces
- 14 oz sweetened condensed milk
Instructions
Pie Crust
- Add the flour, granulated sugar, baking powder, and salt to the bowl of a food processor and pulse three times to combine.
- Add the very cold butter pieces and pulse at one-second intervals until the butter is mixed in.
- Add the egg and pulse until the dough forms a ball on the blade of the processor.
- Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
- Flatten the dough into a disc. Wrap it with plastic wrap and chill for 15-20 minutes.
- Roll out the pie crust on a lightly floured surface into a circle that is 2 to 3 inches wider than the diameter of the pie pan.
- Carefully transfer the pie crust to a 9-inch pie plate. Trim and crimp edges for a decorative finish.
Pie Filling
- Preheat the oven to 350°F. Place the oven rack on the second to lowest spot in your oven.
- Melt the butter. Set aside to cool.
- Break the pretzels and graham crackers into small pieces.
- Add the chocolate chips, pretzels, graham crackers, coconut, pecans, caramel bits, melted butter, and sweetened condensed milk to a large bowl. Mix until well blended.
- Pour the filling into the prepared pie crust and smooth the top with a rubber spatula.
- Place the pan on the lower rack of the oven and bake for 40-45 minutes or until the pie is set and the top is golden brown. *Check the pie at the 30-minute mark, if it's getting too dark, cover the top loosely with a piece of aluminum foil.
- Remove the pan from the oven and place it on a wire rack to cool for 15 - 20 minutes before cutting.
- Serve warm with a scoop of vanilla ice cream.
Notes
Can I Adjust the Ingredients?
Swapping ingredients isn’t just allowed; it’s what this Texas Pie was made for. The rule here is, if it tastes good and you like it, add it in.
We made the recipe with semisweet chocolate chips, but you can easily use dark chocolate chips, white chocolate chips, caramel chips, or butterscotch chips if you want to mix things up.
If you like a little extra sweetness, try tossing in mini marshmallows or chopped candy bars like Snickers, Milky Way, or even Reese’s Cups.
And for the pretzels, you can swap in salted pecans, salty graham cracker crumbs, or even crushed potato chips if you’re feeling adventurous.
Can I make Texas Trash Pie ahead of time?
Yes, and it’s actually one of the best pies to make ahead. Texas Trash Pie holds its texture and flavor beautifully, and the sweet and salty combination only gets better over time. You can bake it a day or two before serving and simply warm up slices when you’re ready to serve.
Nutrition
Calories: 690kcalCarbohydrates: 79gProtein: 10gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 53mgSodium: 332mgPotassium: 445mgFiber: 5gSugar: 51gVitamin A: 553IUVitamin C: 2mgCalcium: 184mgIron: 3mg
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