Texas Trash Pie

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If you’re into salty-sweet desserts that break the rules in the most delicious way, you’re going to fall hard for Texas Trash Pie. This wildly indulgent dessert is everything but ordinary. Imagine a gooey, caramelized filling packed with chocolate chips, crushed pretzels, toasted pecans, shredded coconut, and buttery toffee bits—all baked into a golden, flaky pie crust. It’s like every great snack food got invited to the same party and decided to live happily ever after in pie form.

Perfect for potlucks, holidays, or when you just want something completely crave-worthy, Texas Trash Pie wins over crowds with its chaotic charm. It requires no fancy technique, just a willingness to throw together pantry favorites and bake until bubbly and golden. The textures—crunchy, chewy, melty—are reason enough to make it, but the flavor combo is where this pie really shines.

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What Kind of Crust Should I Use for Texas Trash Pie?

You can use a store-bought deep-dish pie crust to keep things easy, or make your own homemade buttery crust if you’re feeling ambitious. The filling is heavy and dense, so a deep dish is key to keeping everything in place. A pre-baked shell will help keep the bottom crisp and prevent sogginess.

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Ingredients for the Texas Trash Pie

Sweetened Condensed Milk – This is the base that binds everything together, adding creaminess and that signature caramelized sweetness when baked.

Chocolate Chips – A must for richness and that melty chocolate bite in every forkful.

Toffee Bits – These bring a buttery crunch and deepen the sweet profile.

Crushed Pretzels – The salty crunch cuts through the sweetness, balancing each bite.

Shredded Coconut – Adds chewiness and a mellow tropical note that enhances the texture.

Toasted Pecans – Bring a nutty warmth and crunch. Toasting them takes the flavor over the top.

Deep-Dish Pie Crust – Store-bought or homemade, this vessel holds the treasure trove of ingredients.

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How To Make the Texas Trash Pie

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). If you’re using a store-bought pie crust, place it on a baking sheet for stability. If it’s homemade, make sure it’s fitted into a deep-dish pie plate and chilled.

Step 2: Mix the Magic

In a large mixing bowl, pour in one 14-ounce can of sweetened condensed milk. Add in 1 cup of semi-sweet chocolate chips, 1/2 cup of toffee bits, 1/2 cup of crushed pretzels, 1/2 cup of shredded sweetened coconut, and 1 cup of chopped toasted pecans.

Step 3: Stir Until Combined

Use a spatula to gently fold the ingredients together until they are fully coated in the condensed milk. The mixture will be thick and chunky, and that’s exactly what you want.

Step 4: Fill the Crust

Pour the mixture into the prepared pie crust, spreading it out evenly with your spatula. Make sure the filling is evenly distributed so it bakes up golden and bubbly in every bite.

Step 5: Bake Until Golden

Place the pie in the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the top is deeply golden and the edges are slightly crisp. The center will still look soft, but it will firm up as it cools.

Step 6: Cool and Slice

Remove the pie from the oven and let it cool completely on a wire rack. For best slicing results, chill it in the fridge for at least 1 hour before serving. This helps everything set up perfectly.

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How to Serve and Store Texas Trash Pie

Texas Trash Pie is incredibly rich, so smaller slices go a long way! Serve it chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. It’s great for parties or casual gatherings because it’s sturdy and easy to slice.

To store, cover the pie with plastic wrap or foil and keep it in the fridge for up to 5 days. You can also freeze individual slices by wrapping them tightly and storing them in an airtight container. Just thaw overnight in the fridge or warm slightly in the microwave for a gooey treat.

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Frequently Asked Questions

What’s the texture of Texas Trash Pie like?

It’s gooey, crunchy, chewy, and a little sticky—all in the best way. The condensed milk caramelizes around the mix-ins, creating layers of flavor and texture.

Can I use different nuts?

Absolutely! Walnuts or almonds can be swapped in for pecans, or use a mix of whatever you have on hand.

Is it very sweet?

Yes, it’s definitely on the sweet side, but the salty pretzels and buttery nuts help balance it out.

Can I make this pie ahead of time?

Yes! It’s actually better when made ahead because it needs time to cool and set. Make it the night before and store it in the fridge.

What’s the best way to crush pretzels?

Add them to a zip-top bag and use a rolling pin to gently crush them. You want small pieces, not crumbs, to keep that great crunch.

Do I need to toast the pecans?

Toasting isn’t mandatory, but it enhances the flavor. Just bake them at 350°F for about 6–8 minutes before adding them in.

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Want More Pie Ideas with a Twist?

If you’re loving the chaotic, crave-worthy vibes of this Texas Trash Pie, you might enjoy exploring more creative takes on classic desserts:

• Try the No-Bake Easy Cherry Chocolate Chip Pie for a fruity twist with chocolatey goodness.
• The Hot Fudge Pie is another rich and gooey option with a simpler chocolate focus.
• Craving something a little more refreshing? Check out the Pineapple Cheese Pie—it’s sweet, creamy, and tropical.
• And if you’re after a no-fuss treat, the No-Bake Orange Creamsicle Pie brings creamy citrus flavor to your dessert table.

You can also explore our Peanut Butter Truffles for a fun, bite-sized indulgence.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you toss in some extra mix-ins like crushed Oreos or butterscotch chips? Maybe a drizzle of caramel or a flaky sea salt finish?

I love hearing how you make each dessert your own. Got questions? Drop them below—we’re in this sweet pie-making journey together!

For more creative, decadent, and no-rules recipes, visit my Pinterest at Life with Nina.

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