Texas Trash Pie: A Sweet and Salty Delight
When it comes to desserts, few things satisfy the craving for something indulgent yet irresistibly comforting like a slice of Texas Trash Pie. This dessert offers the best of both worlds: a rich, gooey pie with a delightful combination of chocolate, caramel, coconut, and a crispy, salty crunch. It’s a sweet treat that will have you coming back for more with every bite. Whether you’re making it for a family gathering, a potluck, or simply because you need a dessert fix, this Texas Trash Pie is sure to impress. It’s the kind of dessert that feels like home, cozy, satisfying, and full of flavor. In this article, we’ll walk you through every step of making this incredible pie, from preparing the crust to serving it with the perfect finishing touches.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 frozen deep dish pie crust (9 or 10-inch) – A pre-made crust is the easy route, saving you time. However, feel free to make your own if you prefer a homemade touch.
- 1 cup semisweet chocolate chips – The chocolate chips provide that classic gooey texture and rich sweetness.
- 1 cup pretzels, coarsely crushed – These add a salty crunch, balancing out the sweetness of the other ingredients.
- 1 cup graham crackers, coarsely crushed – The graham crackers bring in a buttery flavor and texture that complements the other components.
- 1 cup shredded coconut – The coconut gives the pie a chewy, tropical bite, adding depth to the flavor.
- 3/4 cup pecan pieces – Pecans add a nutty richness and are the perfect complement to the other textures and flavors in the pie.
- 1 cup Kraft caramel bits – Caramel is a crucial ingredient, providing the gooey, sweet richness that holds everything together.
- 1/2 cup (8 tbsp.) butter, melted – The butter helps to bind the crust and filling together, ensuring a smooth texture.
- 1 can (14 oz) sweetened condensed milk – This is the secret to the pie’s smooth, luscious filling, adding creaminess and a touch of sweetness.
Instructions
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that the pie will bake evenly. Place the oven rack on the second-lowest spot to help with even heat distribution.
- Prepare the Crust: Take your frozen deep dish pie crust (9 or 10 inches) and place it on a baking sheet for support. You’ll bake this crust as part of the recipe, so it’s ready to go from the start. No need to thaw the crust before using it.
- Melt the Butter: In a large microwave-safe bowl, melt the butter. Heating it in short intervals in the microwave will make sure the butter melts evenly without burning. Set the melted butter aside once done.
- Crush the Pretzels and Graham Crackers: Coarsely crush the pretzels and graham crackers into pieces. You can use a food processor if you have one, or simply place them in a plastic bag and use a rolling pin to break them down. The goal is to have them in bite-sized pieces, not finely crushed.
- Combine the Filling: In the same large bowl, add all of the filling ingredients: chocolate chips, crushed pretzels, crushed graham crackers, shredded coconut, pecan pieces, caramel bits, melted butter, and sweetened condensed milk. Stir everything together until well combined. The mixture should be thick and sticky, with all the ingredients evenly distributed.
- Assemble the Pie: Carefully pour the entire filling mixture into the prepared pie crust. Spread it out evenly to cover the crust, making sure it’s fully distributed.
- Bake the Pie: Place the pie in the oven and bake it for 40-45 minutes. The pie is done when the filling is set, and the top is golden brown. Around the 25-30 minute mark, check the pie—if the top is browning too quickly, cover it loosely with foil to prevent it from burning.
- Cool and Serve: Once the pie is baked, remove it from the oven and let it cool for about 15 minutes. This allows the filling to set and makes it easier to cut. The pie is rich, so you can cut it into 8 to 10 servings. For a more indulgent experience, serve with a scoop of vanilla ice cream or a drizzle of extra caramel sauce.
Notes
- Pie Crust: Using a frozen pie crust saves time, but if you prefer to make your own, a graham cracker crust would be an excellent match for the filling.
- Chocolate Chips: While semisweet chocolate chips work best, you can swap them out for milk chocolate or dark chocolate chips depending on your preference. If you like an extra chocolatey kick, try adding chocolate chunks or drizzle chocolate on top after baking.
- Add More Nuts: If you’re a fan of nuts, feel free to increase the amount of pecans or add other types, like walnuts or almonds, to give the pie an even richer texture.
- Marshmallows: For an extra bit of nostalgia, consider adding mini marshmallows to the mix. They’ll add that familiar gooey texture and enhance the S’mores-like quality of the pie.
- Make Ahead: This pie stores well, so you can make it a day or two ahead of time. Just cover it tightly with plastic wrap or foil, and store it in the refrigerator. Let it sit at room temperature for a few minutes before serving for the best flavor.
- Serving Suggestions: Texas Trash Pie is rich and filling, so smaller slices work well. Pair it with a cup of coffee or a glass of cold milk to balance out the sweetness.