Texas Trash Pie Recipe

If you’re a fan of desserts that pack a punch of contrasting flavors and textures, Texas Trash Pie is the answer to your sweet cravings. Imagine a pie where gooey caramel and chocolate meet salty pretzels and buttery pecans, all topped off with a hint of shredded coconut. This pie brings a little of everything: it’s crunchy, creamy, sweet, and salty—a bit chaotic but in the best possible way. Plus, it’s ridiculously easy to make, so it’s perfect for those times when you need an impressive dessert without spending hours in the kitchen.

this RECIPE

A memory of my first Texas Trash Pie

I’ll never forget the first time I tried Texas Trash Pie. It was at a small café in Texas during a road trip with friends. After a long day exploring, we were craving something indulgent. The pie came out warm, with the chocolate chips melting just enough to create that perfect gooey consistency, and a crispy, golden-brown crust. One bite and we were hooked—the crunch of pretzels, the sweetness of caramel, and the toasty coconut were just magic together. We practically fought over the last slice! Once I got home, I knew I had to recreate it. I was pleasantly surprised to find out how easy it was, and it’s now a go-to whenever I need a foolproof dessert that everyone loves.

The surprising history of Texas Trash Pie

This pie may sound like a modern invention, but it has deep roots in Texas tradition. Texas Trash Pie was originally made at the legendary Royers Pie Haven in Round Top, Texas, as a way to use up leftovers in the kitchen. Instead of letting small bits of ingredients go to waste, they tossed them all into a pie crust, added a bit of sweetened condensed milk for richness, and baked it to golden perfection. The result was a pie that locals couldn’t get enough of, and its popularity has only grown from there. The “trash” in the name isn’t literal, of course—it’s more about mixing a little bit of everything, which just happens to create a dessert that’s absolutely unforgettable.

Let’s talk ingredients: salty, sweet, and downright delicious

This pie is a balance of pantry staples and indulgent treats, so let’s break down each ingredient and why it’s essential to the final flavor:

• Frozen deep-dish pie crust: This is the easiest way to get started with the pie. Using a pre-made crust saves time and works beautifully with the gooey filling. If you prefer homemade, feel free to use your own recipe, but frozen keeps it simple.
• Chocolate chips: Semisweet chocolate chips add a rich, melty sweetness that cuts through the saltiness of the pretzels. You could use milk chocolate if you want it even sweeter, or dark chocolate for a more intense flavor.
• Pretzels: These add a fantastic crunch and salty contrast to the sweetness. Go for thick pretzel twists or rods and crush them coarsely so they hold up in the pie.
• Graham crackers: They bring a bit of a honeyed flavor and another layer of crunch. You don’t want these crushed too finely, either—small chunks are perfect.
• Shredded coconut: Toasty, sweet coconut gives the pie a subtle tropical note. If you’re not a fan of coconut, feel free to leave it out, but it does add a nice chewy texture.
• Pecans: A true Southern classic, pecans add a buttery richness. Walnuts work well as a substitute, but pecans give it that authentic Texas feel.
• Kraft caramel bits: These melt into pockets of caramel gooeyness. If you can’t find Kraft caramel bits, you can use regular caramels cut into small pieces.
• Sweetened condensed milk: This is the glue that holds everything together, adding sweetness and creaminess that makes the pie rich and gooey.
• Butter: Melted butter adds extra richness and helps bind the ingredients. Make sure to melt it fully to coat all those dry ingredients well.

Kitchen gear: what you need (and what you can totally skip)

To make Texas Trash Pie, you won’t need any fancy gadgets, just a few basic tools:

• Large mixing bowl: You’ll need this to mix all the ingredients. Choose a bowl big enough to toss everything together easily.
• Microwave-safe bowl: For melting the butter quickly and easily. If you don’t have a microwave, you can melt the butter in a small saucepan on the stove.
• 9- or 10-inch pie dish (or frozen crust in a tin): A standard deep-dish pie crust is ideal for holding all the fillings. You can use glass, ceramic, or just the disposable tin that comes with a frozen crust.
• Aluminum foil: To cover the pie partway through baking if it starts to brown too much on top. This helps prevent burning while ensuring the filling cooks evenly.

Step-by-step: how to make Texas Trash Pie

1. Preheat and prep
   Start by preheating your oven to 350°F. Place the oven rack on the second-to-lowest spot to ensure even baking without over-browning the top too quickly.
2. Melt the butter
   In a microwave-safe bowl, melt the butter until fully liquid. It’s best to do this in 15- to 20-second increments so you don’t accidentally overheat it.
3. Crush your mix-ins
   Grab your pretzels and graham crackers, and crush them into medium-sized chunks. Don’t turn them into crumbs—you want them to hold up in the filling.
4. Combine ingredients
   In a large mixing bowl, add the chocolate chips, crushed pretzels, graham crackers, shredded coconut, pecans, caramel bits, melted butter, and sweetened condensed milk. Stir until everything is well combined. The mixture should be thick and a bit sticky.
5. Fill the pie crust
   Pour the mixture into the frozen pie crust, spreading it out evenly. Smooth the top slightly with a spatula, but don’t press down too hard—you want those crunchy bits to stay airy.
6. Bake and cover
   Place the pie in the oven and bake for 40-45 minutes. Around the 25- to 30-minute mark, check to see if the top is browning too quickly. If it is, loosely cover the pie with aluminum foil to prevent burning.
7. Cool before slicing
   After baking, let the pie cool for about 15 minutes. This helps it set a bit, making it easier to slice and giving the flavors time to meld.

Variations and adaptations to try

• Nut-Free: Swap the pecans for extra pretzels or graham crackers if you’re avoiding nuts.
• Dairy-Free: Use coconut milk-based condensed milk and dairy-free chocolate chips. Substitute vegan butter for the melted butter.
• Extra Chocolatey: Add ¼ cup cocoa powder to the mixture for a richer chocolate taste, or sprinkle extra chocolate chips on top before baking.
• Holiday Twist: Add a pinch of cinnamon and nutmeg for a warm, spiced flavor, perfect for the holiday season.
• Tropical: Substitute the pecans with macadamia nuts, and add a handful of dried pineapple pieces for a more tropical flavor.

Serving suggestions for an irresistible presentation

Serve Texas Trash Pie warm or at room temperature. I love to cut generous slices and add a dollop of whipped cream or a scoop of vanilla ice cream on the side. To really impress, drizzle a bit of caramel or chocolate sauce over each slice. For a bit of extra crunch and color, sprinkle crushed pretzels or toasted coconut flakes on top. This pie is a bit rustic and messy, so embrace that homemade charm when plating it up.

Drink pairings that complement the flavors

A sweet and salty dessert like this pairs well with drinks that either cut through the richness or complement it:

• Iced coffee: The bitterness of iced coffee is a great counterpoint to the sweet, gooey pie.
• Milk (classic!): A cold glass of milk is an old-school choice, but it balances out the intense sweetness perfectly.
• Hot tea: Try a strong black tea or a spiced chai to add warmth and extra flavor. The spices in chai, especially, play well with the caramel and chocolate.
• Sparkling water with a twist of lime: If you want something refreshing, a sparkling water with a hint of citrus is a light, palate-cleansing choice.

How to store and reheat leftovers

If you have leftovers (unlikely as that may be!), you can store Texas Trash Pie in an airtight container at room temperature for up to three days. For longer storage, pop it in the fridge, where it will last up to a week. Just keep in mind that the pie firms up in the fridge, so let it sit at room temperature for 10-15 minutes before serving.

To reheat, simply pop a slice in the microwave for about 15-20 seconds. This brings back that gooey texture in the chocolate and caramel, as if it were freshly baked.

Adjusting the recipe for different serving sizes

This recipe fills a standard 9- or 10-inch pie crust, which serves about 8 people. If you want a smaller pie, consider halving the ingredients and using a smaller pie dish. For a larger crowd, you could double the ingredients and bake it in a 9×13-inch pan, though it may need a bit longer in the oven.

FAQs about Texas Trash Pie

1. Can I make this pie ahead of time?
Yes! Texas Trash Pie is great for making ahead. It keeps well at room temperature for up to three days, and tastes just as delicious the next day.

2. Do I have to use a frozen pie crust?
Not at all! If you prefer homemade pie crust, feel free to use it. Just make sure it’s a deep-dish crust to hold all the filling.

3. Can I freeze Texas Trash Pie?
Yes, you can freeze it! Wrap it tightly in plastic wrap and then foil before freezing. Thaw overnight in the fridge and warm in the oven or microwave before serving.

4. Is there a substitute for caramel bits?
You can use soft caramels cut into small pieces if you can’t find caramel bits. Just make sure they’re evenly spread in the filling.

5. How do I know when the pie is done?
Look for a golden-brown top and set filling around the edges. The center may still be slightly soft, but it will firm up as it cools.

This Texas Trash Pie is a true treat that will wow any crowd with its fun, unexpected mix of flavors and textures. Give it a try and feel free to put your own spin on it—you might just find a new family favorite!

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