If you’re looking for a dessert that’s both indulgent and unique, Texas trash pie is the way to go. Imagine a gooey filling packed with chocolate chips, pretzels, caramel bits, coconut, graham crackers, and pecans, all held together by sweetened condensed milk and a buttery crust. It’s sweet, salty, crunchy, and chewy – basically, a slice of dessert heaven. This pie is called “trash” in the most endearing way, as it’s a hodgepodge of tasty pantry ingredients that come together to create something totally delicious. And despite its name, there’s absolutely nothing “trashy” about how it tastes!

A memory of my first Texas trash pie slice 🍫

I’ll never forget the first time I tried Texas trash pie. I was at a family gathering in Austin, and my aunt had brought this unassuming pie, simply calling it “Texas Trash.” At first, I wasn’t sure what to expect – the name doesn’t exactly scream “decadent dessert.” But one bite in, and I was hooked. The mix of flavors was like a symphony: salty pretzels, sweet chocolate, chewy caramel, and crunchy pecans, all melting together in my mouth. It was rich but not overpowering, sweet but balanced. I went back for seconds… and maybe even thirds. Since then, it’s become a staple recipe whenever I want a crowd-pleasing dessert that’s easy to make and guaranteed to impress.

The origin story of Texas trash pie

Texas trash pie, sometimes known as “garbage pie,” was originally created at Royer’s Pie Haven in Round Top, Texas. The idea was to combine a mix of pantry staples to create a fun, sweet-and-salty pie that satisfies every craving in one bite. Similar to a “kitchen sink” recipe, it’s all about tossing together a little bit of everything you have on hand – but it just so happens that these particular ingredients work beautifully together. Over time, the recipe has gained popularity beyond Texas, appealing to anyone who loves a dessert that’s a little wild and completely unforgettable.

Let’s talk ingredients: the stars of this pie

Each ingredient in Texas trash pie has a role to play in creating that perfect sweet-and-salty flavor balance. Here’s what you’ll need:

Frozen deep-dish pie crust: The crust provides a sturdy base to hold all the gooey fillings. A deep-dish crust is essential here because it can handle the weight of all the toppings. If you prefer homemade crust, go for it – but frozen works perfectly and saves time.
Semisweet chocolate chips: These add a rich, chocolatey element that balances the saltiness of the pretzels and pecans. You could substitute dark chocolate chips if you want a slightly more intense flavor.
Pretzels: The salty crunch from the pretzels is key. They cut through the sweetness and add an unexpected texture. Go for classic pretzel twists and give them a light crush – you still want some larger pieces for texture.
Graham crackers: Crushed graham crackers bring a mild sweetness and a bit of chewiness to the mix. If you’re out of graham crackers, digestive biscuits work well as a substitute.
Shredded coconut: Coconut adds a chewy texture and a hint of tropical sweetness. Use unsweetened coconut if you prefer, but the sweetened kind makes it extra decadent.
Pecan pieces: Pecans bring a buttery, nutty flavor that complements the chocolate and caramel. You can substitute walnuts if that’s what you have, but pecans are the classic choice for this pie.
Kraft caramel bits: These little caramel pieces melt into gooey pockets of sweetness. If you can’t find caramel bits, chopped caramel candies work too, but make sure to distribute them evenly so every bite has some caramel.
Melted butter: Butter binds everything together and adds richness. Real butter is best here – margarine won’t give the same depth of flavor.
Sweetened condensed milk: This acts as the “glue” that holds all the ingredients together and gives the pie its ooey-gooey texture. There’s really no substitute for this, so make sure you have it on hand!

Essential kitchen tools for Texas trash pie

To make this pie, you won’t need much – part of the charm of Texas trash pie is how simple it is to prepare. Here’s what I recommend:

Large mixing bowl: You’ll need a big bowl to combine all the filling ingredients. A large, sturdy bowl helps when you’re mixing everything together.
Microwave-safe bowl or measuring cup: For melting the butter, a microwave-safe bowl is a quick option. You could also use a small saucepan if you prefer stovetop melting.
9- or 10-inch pie dish: If you’re using a frozen crust, it’ll already be in a dish. Just make sure it’s a deep-dish crust so you have enough space for all the ingredients.
Aluminum foil: Keep a sheet of foil handy in case the top of your pie starts to brown too quickly in the oven. Just tent it loosely over the pie to prevent over-browning.

Step-by-step: Making Texas trash pie (the foolproof way)

Preheat your oven: Set your oven to 350°F and position the oven rack on the second-to-lowest shelf. This helps the pie cook evenly without over-browning the top.
Melt the butter: In a microwave-safe bowl, melt the butter in short bursts, stirring in between to make sure it doesn’t scorch. Once melted, set it aside.
Crush the pretzels and graham crackers: Using your hands or a rolling pin, coarsely crush the pretzels and graham crackers. You want them broken into pieces, but not pulverized – they should still be chunky enough to give texture.
Combine the filling ingredients: In your large mixing bowl, add the chocolate chips, crushed pretzels, graham crackers, shredded coconut, pecan pieces, caramel bits, melted butter, and sweetened condensed milk. Stir everything together until well-blended. It should look like a gooey, delicious mess.
Fill the pie crust: Pour the filling into your frozen pie crust, spreading it out evenly. Don’t worry if it looks a bit heaped – it’ll settle as it bakes.
Bake: Place the pie in the preheated oven and bake for 40-45 minutes. Check it around the 25-30 minute mark – if the top is getting too dark, tent it with a piece of foil.
Cool and serve: Let the pie cool for about 15 minutes before slicing. This will help the filling set a bit, making it easier to cut clean slices. Serve warm or at room temperature, and enjoy every gooey, sweet, salty bite!

Variations and adaptations: Get creative with your pie

Texas trash pie is so adaptable! Here are a few fun twists:

Gluten-free version: Use a gluten-free pie crust and substitute gluten-free pretzels and graham crackers. It’s just as delicious and lets everyone enjoy a slice.
Vegan-friendly version: Replace the butter with vegan margarine and use a dairy-free sweetened condensed milk (yes, it exists!). Be sure to check that your chocolate chips are dairy-free as well.
Seasonal additions: Try adding dried cranberries or chopped dried apples in the fall for a hint of tartness. Or add a sprinkle of cinnamon to the mix for a warm, spiced flavor.
Nut-free option: If you have a nut allergy, skip the pecans and add extra pretzels or chocolate chips. You’ll still get a great crunchy texture without the nuts.
Spicy kick: If you like a bit of heat, toss in a handful of crushed chili-flavored chocolate chips or add a pinch of cayenne to the filling for a surprising spicy-sweet combo.

Serving and presentation tips

Texas trash pie is rich, so a little goes a long way. Slice it up and serve it on small plates with a dollop of whipped cream or a scoop of vanilla ice cream on the side – the cool creaminess balances the pie’s sweetness beautifully. To add a pop of color, sprinkle a few extra caramel bits or chocolate shavings on top of each slice. If you’re serving this at a gathering, cut the pie into small squares instead of wedges to make it easier for guests to sample.

Beverage pairings for Texas trash pie

Since Texas trash pie is already quite decadent, I recommend pairing it with a refreshing drink that’s not overly sweet:

Iced coffee: A glass of cold brew or iced coffee with a splash of cream is a great choice. The bitterness of the coffee balances out the pie’s richness.
Milk or chocolate milk: You can never go wrong with milk and a rich dessert! Regular milk is classic, but chocolate milk pairs especially well with the chocolate chips in the pie.
Herbal tea: A light, caffeine-free herbal tea like peppermint or chamomile can help cleanse the palate between bites. It’s a soothing option for an after-dinner treat.

Storing and reheating your pie

If you have leftovers (a big “if” with this pie!), store them in an airtight container at room temperature for up to 2 days. If you want to keep it longer, pop it in the fridge, where it’ll stay fresh for about a week. To reheat, warm individual slices in the microwave for about 15-20 seconds – just enough to soften the caramel and chocolate but not melt everything completely.

Adjusting for different serving sizes

This recipe is designed for a standard 9- or 10-inch pie, which yields about 8-10 slices. If you need a smaller pie, halve the ingredients and use a smaller pie crust. For a larger gathering, you could double the recipe and make two pies – trust me, they’ll disappear fast! Just be aware that the baking time may vary slightly depending on the size of your pie dish and the thickness of the filling.

Potential issues and friendly advice

If your pie top is browning too quickly, just tent it with foil to keep it from burning. And if the filling seems a bit too gooey, let the pie cool longer before slicing – it firms up as it cools. Finally, if your pie crust seems soggy, try pre-baking the crust for 5-7 minutes before adding the filling next time.

Give this Texas trash pie a try!

Texas trash pie is one of those fun, crowd-pleasing desserts that’s easy to make and always a hit. The combination of salty pretzels, rich chocolate, and gooey caramel creates a unique flavor that’s hard to resist. Whether you’re making it for a family gathering or just treating yourself to something sweet, this pie is sure to impress. So grab those pantry staples, get baking, and prepare to fall in love with every bite!

Frequently Asked Questions

1. Can I make Texas trash pie ahead of time?
Yes! It tastes great the next day. Just store it at room temperature or in the fridge if you prefer it a bit firmer.

2. Do I have to use a deep-dish pie crust?
Yes, a deep-dish crust is recommended to hold all the filling. A regular crust might overflow.

3. Can I use different types of chocolate?
Absolutely! Dark chocolate, milk chocolate, or even white chocolate chips would work.

4. Is it okay to leave out the coconut?
Yes, if you’re not a fan of coconut, just omit it. You can add more graham crackers or pretzels instead.

5. What if I don’t have caramel bits?
Chopped caramel candies or even a drizzle of caramel sauce on top after baking would work in a pinch.