Texas Trash Pie Recipe
Introduction
Texas Trash Pie is a delightful, no-fuss dessert packed with chocolate, butterscotch, coconut, and nuts. Its rich, gooey filling and crunchy crust make it a perfect sweet treat for gatherings or cozy nights at home.
Ingredients
- 1 pre-made deep-dish pie crust
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup crushed pretzels
- 1/2 cup crushed graham crackers
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup melted unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and set your deep-dish pie crust into a 9-inch pie plate. If using a graham cracker crust, pre-bake it according to the package instructions.
- Step 2: In a large bowl, combine the chocolate chips, butterscotch chips, shredded coconut, chopped pecans, crushed pretzels, and crushed graham crackers. Mix until everything is evenly distributed.
- Step 3: In a smaller bowl, whisk together the sweetened condensed milk, melted butter, vanilla extract, and a pinch of salt until smooth.
- Step 4: Pour the wet mixture over the dry ingredients and gently fold together until all the pieces are coated.
- Step 5: Spoon the mixture into the prepared pie crust and spread it evenly, pressing gently to form a cohesive layer.
- Step 6: Bake the pie for 30–35 minutes, until the top is golden brown and bubbly around the edges.
- Step 7: Allow the pie to cool completely in the dish, at least 2 hours at room temperature or 1 hour in the refrigerator.
- Step 8: Slice the pie and serve as is, or add a scoop of vanilla ice cream for extra indulgence.
Tips & Variations
- For added texture, try substituting walnuts for pecans or adding chopped pretzels on top before baking for extra crunch.
- If you prefer a sweeter pie, increase the butterscotch chips slightly.
- Use a store-bought graham cracker crust for convenience and a buttery flavor.
- Make sure the pie is fully cooled before slicing to help it set and hold its shape.
Storage
Store leftover pie covered in the refrigerator for up to 4 days. To serve, bring it to room temperature or warm slices briefly in the microwave for about 15 seconds. This pie also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Texas Trash Pie ahead of time?
Yes, you can prepare the pie a day in advance. Just cover it and refrigerate until ready to serve. This allows the flavors to meld and the pie to set perfectly.
Can I use a homemade pie crust?
Absolutely! A homemade deep-dish pie crust works wonderfully. Just make sure to prebake it if your filling needs a firmer base or if the recipe calls for it.
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Texas Trash Pie Recipe
- Total Time: 50 minutes
- Yield: 10 servings 1x
Description
Texas Trash Pie is a decadent, no-fuss dessert featuring a rich combination of chocolate chips, butterscotch chips, shredded coconut, pecans, pretzels, and graham crackers all baked together in a buttery pie crust. This easy-to-make pie offers a delightful mix of sweet, salty, crunchy, and chewy textures perfect for sharing at gatherings or enjoying as an indulgent treat.
Ingredients
Pie Base
- 1 pre-made deep-dish pie crust (9-inch)
Dry Mix
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup crushed pretzels
- 1/2 cup crushed graham crackers
Wet Mix
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup melted unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Oven and Pie Crust: Preheat your oven to 350°F (175°C). Set your deep-dish pie crust into a 9-inch pie plate. If you are using a graham cracker crust, pre-bake it as per package instructions to ensure it holds the filling well.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly mix together the semi-sweet chocolate chips, butterscotch chips, shredded sweetened coconut, chopped pecans, crushed pretzels, and crushed graham crackers until all ingredients are evenly distributed throughout the mixture.
- Prepare Wet Mixture: In a smaller bowl, whisk together the sweetened condensed milk, melted unsalted butter, vanilla extract, and a pinch of salt until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet mixture over the dry ingredient mixture. Gently fold the two together, ensuring all the dry components become completely coated with the wet mixture to bind the filling.
- Fill and Even Out Pie Crust: Spoon the combined mixture into the prepared pie crust. Spread it evenly and press gently to form a cohesive, uniform layer that will bake evenly.
- Bake the Pie: Place the pie on the middle rack of the oven and bake for 30 to 35 minutes, or until the top turns golden brown and the edges become bubbly, indicating the filling is set.
- Cool the Pie: Remove the pie from the oven and let it cool completely in the pie plate. Allow at least 2 hours at room temperature or 1 hour in the refrigerator to ensure it firms up nicely for slicing.
- Serve: Slice the pie and serve as is, or add a scoop of vanilla ice cream on top for extra indulgence and a classic combination of warm and cold textures.
Notes
- For a crispier crust, pre-bake the pie crust before adding the filling, especially if using a graham cracker crust.
- You can substitute pecans with walnuts or your favorite nuts if desired.
- Press the filling firmly into the crust to help it hold together well after baking.
- Keep the pie refrigerated if not serving immediately to maintain its structure and freshness.
- This pie can be stored in the refrigerator for up to 3 days; allow it to come to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Texas Trash Pie, chocolate butterscotch pie, deep-dish pie, easy dessert, pecan pie alternative, no-bake crust dessert, sweet and salty pie
