Texas Trash Pie Recipes
A sweet-and-salty Texas classic stuffed with pecans, coconut, chocolate, toffee, and pretzels, all hugged by creamy condensed milk. Gooey center, crisp crust—pure crowd-pleaser.
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Servings:
Ingredients
Main Ingredients
- 8 oz deep-dish 9-inch pie crust thawed
- 1 cup pecan halves roughly chopped
- 0.75 cup sweetened shredded coconut
- 1 cup semisweet chocolate chips
- 0.5 cup butterscotch chips optional but tasty
- 0.5 cup toffee bits
- 0.75 cup pretzel pieces lightly crushed
- 0.5 cup graham cracker crumbs
- 0.5 cup caramel bits
- 14 oz sweetened condensed milk
- 2 tbsp brown sugar packed
- 1 tsp vanilla extract
- 0.25 tsp kosher salt
Instructions
Preparation Steps
- Preheat oven to 350°F. Set the pie crust on a rimmed baking sheet.
- Lightly crush the pretzels and roughly chop the pecans.
- Combine pecans, coconut, chocolate chips, butterscotch chips, toffee bits, pretzels, graham crumbs, and salt in a bowl.
- Spread the mixture evenly into the pie crust and level the top.
- Whisk condensed milk with vanilla and brown sugar until smooth and pourable.
- Drizzle the condensed milk mixture over the filling. Gently press to compact.
- Shield the crust edge with foil to prevent over-browning.
- Bake 35–40 minutes until the center bubbles and the top is golden. Rotate once midway.
- Cool completely on a rack, at least 2 hours. Chill 30 minutes for neater slices before serving.
Notes
Variation: Swap in peanut butter or white chocolate chips for the butterscotch. Try walnuts instead of pecans, or add a pinch of cinnamon for warmth. Serve warm slices with vanilla ice cream and a drizzle of warm caramel.
Storage: Cover and keep at room temperature for 1–2 days, or refrigerate up to 5 days. Rewarm slices briefly in a low oven for a gooey center.
This recipe is an original creation inspired by classic Texas Trash Pie Recipes flavors. All ingredient ratios and instructions are independently developed.