If you’ve never tried Texas Trash Pie before, buckle up—because you’re in for one wildly delicious ride. This is one of those recipes that makes you wonder how something so simple can be so ridiculously good. Sweet, salty, chewy, crunchy, gooey… it has everything. Literally. We’re talking chocolate chips, pretzels, coconut, pecans, and more—all baked into a buttery pie crust and held together by sticky-sweet condensed milk.
This pie isn’t delicate or refined—it’s bold, messy, and downright irresistible. Think of it as the dessert version of a potluck casserole: no rules, no fuss, and always a crowd favorite.
Now, full disclosure—I first made this pie on a whim during a pantry clean-out. I had a half-empty bag of pretzels, some coconut flakes leftover from another recipe, and just enough chocolate chips to make me wish I had more. But instead of trying to make something fancy, I just tossed it all together. The result? One of the most addictively rich and satisfying pies I’ve ever baked. I’ve brought it to BBQs, potlucks, even holiday dinners—and there’s never a crumb left.
So if you love the kind of dessert that feels a little nostalgic, a little rebellious, and totally indulgent, you’re going to love this Texas Trash Pie.
Let’s get baking!
Ingredients You’ll Need
Here’s what goes into this sweet and salty masterpiece:
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1 unbaked 9-inch pie crust (store-bought or homemade)
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½ cup sweetened shredded coconut
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½ cup crushed pretzels
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½ cup graham cracker crumbs
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½ cup semi-sweet chocolate chips
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½ cup white chocolate chips
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½ cup chopped pecans
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1 cup sweetened condensed milk
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¼ teaspoon salt
Don’t be afraid to play around with these mix-ins. The best part about this pie is how customizable it is—just about anything in your pantry can find a home here.
STEP 1: Preheat and Prep the Crust
First things first—preheat your oven to 350°F. Grab your unbaked 9-inch pie crust and press it into your pie plate. If you’re feeling fancy, go ahead and crimp the edges, but don’t stress too much—this pie is rustic and forgiving.
Whether you use a store-bought crust or homemade, make sure it’s not frozen when you fill it. Let it thaw first, or the bake time could be off.
STEP 2: Combine the Filling Ingredients
In a large bowl, mix together:
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½ cup sweetened shredded coconut
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½ cup crushed pretzels
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½ cup graham cracker crumbs
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½ cup semi-sweet chocolate chips
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½ cup white chocolate chips
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½ cup chopped pecans
Now, pour in 1 cup of sweetened condensed milk. Stir everything until it’s well combined. The mixture will be thick and sticky—kind of like cookie dough but with way more crunch.
This is the part where it gets fun. Don’t hesitate to sneak a taste—there are no eggs here, and the mix of sweet milk with salty pretzels and rich chocolate is pure magic.
STEP 3: Fill the Pie Crust
Spoon the filling into your prepared pie crust and spread it out evenly with a spatula or the back of a spoon. Make sure you get the mixture into every corner of the crust—press it down slightly so it bakes into a dense, chewy texture.
Once it’s nice and even, sprinkle ¼ teaspoon of salt over the top. This little touch helps balance all the sweetness and makes those flavors pop.
Bake, Cool & Customize
By now, your pie is filled and ready to hit the oven—and if your kitchen smells anything like mine at this point, you’re already counting down the minutes. Texas Trash Pie is one of those bakes that fills the whole house with the most mouthwatering scent: sweet chocolate, toasty coconut, and a hint of salty goodness from those pretzels and pecans.
In this part, we’ll go over how to bake it to golden perfection, what to expect as it cools, and a few of my favorite tips to really make this recipe your own. Whether you like it extra gooey or perfectly sliceable, these next steps will help you get there.
STEP 4: Bake Until Golden and Bubbling
Pop your pie into the preheated 350°F oven and let it bake for 30 to 35 minutes. Keep an eye on it during the last few minutes of baking—you want the top to be golden brown and slightly caramelized, with the edges bubbling just a bit. That bubbling means the sweetened condensed milk is doing its thing and binding all those crunchy, chewy bits together.
If the edges of the crust start browning too fast, just cover them loosely with a strip of foil to prevent over-baking.
Once it’s done, remove the pie from the oven and set it on a cooling rack. I know, I know—it’s hard to wait, especially with that smell wafting through your kitchen. But trust me, this is one of those desserts that gets better the longer it rests.
STEP 5: Let It Cool Completely
Here’s the key to slicing clean, picture-perfect pieces of Texas Trash Pie: let it cool completely. The filling will still be soft and gooey right out of the oven, but as it cools, it firms up into a dense, chewy texture that holds together beautifully.
Let it sit at room temperature for at least 2-3 hours, or you can refrigerate it for faster cooling and a firmer texture. Chilling it also makes it easier to slice if you’re planning to serve it at a party or potluck.
Pro Tips for the Best Texas Trash Pie
Now that you’ve got the base recipe down, here are a few of my tried-and-true tips to make this dessert even more fun and foolproof:
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Mix and Match Ingredients: Don’t feel tied to the exact ingredients listed. You can swap out the pecans for walnuts, use crushed potato chips instead of pretzels for extra saltiness, or mix in dried fruit like cranberries or chopped dates. The pie is super flexible.
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Make It Ahead: This pie actually tastes even better the next day. The flavors meld together, and the texture becomes perfectly chewy. Make it the night before your event and store it covered at room temp or in the fridge.
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Serve It with Ice Cream: Vanilla ice cream is a classic pairing, but if you want to go all out, try salted caramel or coffee ice cream on the side. It adds a cool, creamy contrast to the rich, sticky filling.
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Cut Small Slices: This pie is rich. Like, really rich. Small slices are more than enough, especially if you’re serving a crowd. Think of it more like a dessert bar than a traditional pie.
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Toasted Coconut for Extra Flavor: For an added layer of nuttiness, you can toast the shredded coconut before mixing it into the filling. Just pop it into a dry skillet over medium heat and stir until golden brown—takes about 2-3 minutes, but it makes a big difference in flavor.
Favorite Add-Ins to Try
This is where you can really have fun. Here are a few variations I’ve tried (and loved):
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Butterscotch Chips + Toffee Bits: These add a buttery sweetness that’s hard to resist.
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Mini Marshmallows: Toss in a handful for a little extra chew and a s’mores-inspired twist.
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Chopped Peanut Butter Cups: Yes, it’s over the top—but that’s kind of the whole point, right?
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Crushed Oreos: Sub them in for graham cracker crumbs or just mix them in with the rest.
The goal here is to make a pie that fits your taste (or whatever you’ve got in your pantry). It’s called trash pie for a reason—it’s all about tossing in those odds and ends and making something magical out of them.
FAQs & Final Thoughts
You’ve made it to the final part of our Texas Trash Pie adventure—and by now, I hope your kitchen smells amazing and you’ve got a golden, gooey pie cooling on the counter. In this last section, I’ll answer a few common questions that come up when making (and devouring) this over-the-top dessert. Then we’ll wrap things up with a few final thoughts and serving suggestions.
If this is your first time making a “trash pie,” I promise it won’t be your last. There’s something seriously fun and satisfying about throwing a bunch of pantry favorites into a pie and watching it bake into a sweet, salty masterpiece.
Let’s dive into the questions!
Frequently Asked Questions About Texas Trash Pie
Can I make this pie ahead of time?
Yes! In fact, Texas Trash Pie actually tastes better after it’s had time to rest. You can make it a day ahead and store it covered at room temperature or in the fridge. This also makes slicing much easier since the filling sets up nicely overnight.
Does it need to be refrigerated?
Not necessarily. Once cooled, the pie can be stored at room temperature for up to 2 days, covered loosely with foil or plastic wrap. If your kitchen is warm or humid, refrigeration will help keep it fresh and firm for up to 5 days.
Can I freeze Texas Trash Pie?
Absolutely. Let the pie cool completely, then wrap it tightly in plastic wrap and a layer of foil. It will keep in the freezer for up to 2 months. Thaw it in the fridge overnight before serving. You can also warm individual slices in the microwave for about 15-20 seconds if you prefer it warm and gooey.
What can I use instead of pretzels or pecans?
If you don’t have pretzels, try crushed potato chips or even broken saltine crackers for that salty crunch. No pecans? Swap in chopped walnuts, almonds, or peanuts. You can also skip the nuts entirely if there’s an allergy concern—just replace them with more mix-ins like extra chips or cookie crumbs.
Is this pie gluten-free?
Not as written, but it can be! To make a gluten-free version, use a gluten-free pie crust, gluten-free pretzels, and gluten-free graham cracker crumbs. Most chocolate chips and sweetened condensed milk are naturally gluten-free, but double-check your labels just to be safe.
Can I use unsweetened coconut?
You can, but the texture and flavor will be a little different. Sweetened coconut helps add chewiness and additional sweetness to the pie. If you only have unsweetened coconut, consider adding an extra tablespoon or two of sugar to the filling.
What should I serve with Texas Trash Pie?
It’s rich enough to stand alone, but I love serving it with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. A dollop of whipped cream also works great if you want to keep things light (or at least lighter!).
Final Thoughts: A Pie Worth Breaking the Rules For
Texas Trash Pie is everything a dessert should be—fun, flavorful, and unapologetically indulgent. It’s the kind of treat that doesn’t take itself too seriously, and that’s exactly why people love it.
Whether you’re making it for a backyard BBQ, a holiday gathering, or just because your pantry needs a clean-out, this pie delivers big flavor with minimal effort. And best of all? You can truly make it your own. Once you’ve mastered the basic formula, you’ll find endless ways to tweak it with whatever goodies you have on hand.
So go ahead—get creative, dig into that pantry, and whip up a Texas Trash Pie that’s uniquely yours. And if you try a fun new variation, I’d love to hear about it in the comments. This is one of those recipes that brings people together, one salty-sweet slice at a time.
PrintTexas Trash Pie
Texas Trash Pie is a wildly indulgent dessert that throws all the rules out the window. It’s a gooey, sweet, salty, crunchy, and chewy pie made with a mix of pantry favorites like chocolate chips, pretzels, coconut, and more—all baked into a buttery crust. This pie is a celebration of texture and flavor, earning its name by tossing “everything but the kitchen sink” into one unforgettable dessert. Perfect for potlucks, family gatherings, or anytime you’re craving something fun and over-the-top.
- Author: Mark's Recipe
Ingredients
1 unbaked 9-inch pie crust (store-bought or homemade)
½ cup sweetened shredded coconut
½ cup crushed pretzels
½ cup graham cracker crumbs
½ cup semi-sweet chocolate chips
½ cup white chocolate chips
½ cup chopped pecans
1 cup sweetened condensed milk
¼ teaspoon salt
Instructions
Preheat the oven to 350°F. Place the pie crust in a 9-inch pie plate and crimp the edges as desired.
In a large bowl, combine the coconut, crushed pretzels, graham cracker crumbs, chocolate chips, white chocolate chips, and chopped pecans.
Pour in the sweetened condensed milk and stir everything together until well mixed. The mixture should be thick and sticky.
Spoon the filling into the prepared pie crust and spread it out evenly. Sprinkle the salt evenly over the top.
Bake for 30 to 35 minutes or until the top is golden and the filling is bubbling around the edges.
Let the pie cool completely before slicing. The filling will set as it cools, creating a dense, chewy texture.
Notes
This pie is very rich, so small slices go a long way. You can swap out the mix-ins to suit your taste or pantry—try butterscotch chips, toffee bits, or peanuts. Make sure to let the pie cool fully to help it slice cleanly. It can be served at room temperature or chilled, and it pairs especially well with a scoop of vanilla ice cream.