Description
Texas Trash Pie is a rich, gooey, over-the-top dessert packed with a little bit of everything sweet and salty. This indulgent treat brings together chocolate chips, pretzels, coconut, caramel, and pecans in a buttery pie crust for a flavor and texture explosion in every bite. Despite its name, there’s nothing trashy about this pie—it’s a Southern-style masterpiece that’s easy to make and impossible to resist.
Ingredients
1 unbaked 9-inch pie crust
1 cup sweetened shredded coconut
1 cup semi-sweet chocolate chips
1 cup chopped pecans
½ cup crushed pretzels
½ cup toffee bits or caramel chips
1 can (14 ounces) sweetened condensed milk
½ teaspoon vanilla extract
Pinch of salt
Instructions
Preheat the oven to 350°F. Place the pie crust into a 9-inch pie dish and crimp the edges.
In a large mixing bowl, combine the coconut, chocolate chips, pecans, crushed pretzels, and toffee bits. Stir to evenly distribute.
Pour in the sweetened condensed milk and vanilla extract. Add a pinch of salt and mix until everything is well coated and sticky.
Pour the filling into the prepared pie crust, spreading it evenly.
Bake the pie for 30 to 35 minutes or until the top is golden brown and set. The edges should be bubbling slightly.
Let the pie cool at room temperature before slicing. For cleaner cuts, refrigerate for at least an hour before serving.
Notes
Feel free to swap out ingredients depending on what you have—peanut butter chips, walnuts, or crushed cookies all work well. The sweet and salty contrast is what makes this pie special, so don’t skip the pretzels. Store leftovers covered at room temperature for two days or refrigerate for longer shelf life. This pie is especially good served slightly warm with a scoop of vanilla ice cream.