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
Scale
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
