Texas Trash Pie Recipe

Imagine a pie that’s a little bit salty, a little bit sweet, and packed with textures that make every bite a surprise. That’s Texas Trash Pie for you! This dessert is like the kitchen sink of pies, with chocolate, caramel, pretzels, coconut, pecans, and graham crackers all layered together in a buttery, gooey mix. It’s no wonder this unique treat has become a beloved staple in the Lone Star State. Whether you’re hosting a gathering or simply craving something over-the-top delicious, this pie will bring out the inner kid in everyone.

The first time I made Texas Trash Pie, I wasn’t entirely sure what to expect. I’d heard people rave about it, but I couldn’t wrap my head around how all those ingredients would come together. After my first bite, though, I was hooked! The mix of salty pretzels and sweet chocolate, all held together by sticky caramel and creamy condensed milk, is nothing short of addictive. And the best part? It’s surprisingly easy to make – you don’t even need to make the crust from scratch! Just grab a frozen pie crust, toss everything in, and let the oven do the magic.

this RECIPE

The story behind Texas trash pie 🍫

Texas Trash Pie was created by the folks at the Royers Round Top Café, a charming spot in Round Top, Texas. This pie is truly a Southern original, combining a mishmash of pantry staples and turning them into something extraordinary. The “trash” part of the name refers to the way this pie brings together a little bit of everything – it’s all the odds and ends you’d find in a Texas pantry thrown into one dessert. This recipe celebrates the spirit of Southern cooking: using what you have on hand to make something delightful. Over the years, this quirky pie has earned a cult following, with locals and visitors alike craving its unique combination of flavors and textures.

What’s in Texas trash pie?

Texas Trash Pie is all about indulgent ingredients that come together in a surprisingly harmonious way. Here’s a quick rundown of what each ingredient brings to the table, along with some tips in case you need a substitute.

• Semisweet chocolate chips: These add rich, chocolatey goodness that balances the salty elements. Dark chocolate chips would work here if you prefer a deeper chocolate flavor.
• Crushed pretzels: The pretzels add a salty, crunchy element that breaks up the sweetness. Look for salted pretzels for the best contrast, but unsalted will work if that’s what you have.
• Crushed graham crackers: These bring a bit of warm, nutty sweetness to the mix and help absorb some of the moisture. In a pinch, you could use crushed vanilla wafers or even plain digestive biscuits.
• Shredded coconut: The coconut adds a hint of tropical flavor and a chewy texture that makes the pie feel even more decadent. If you’re not a coconut fan, you can leave this out, but it does add a lot of character to the pie.
• Pecan pieces: Pecans are a classic Southern ingredient, adding a buttery, nutty flavor that complements the other sweet ingredients. Walnuts or almonds could be used as a substitute if needed.
• Kraft caramel bits: These little bits melt into gooey, caramel pockets throughout the pie. If you can’t find caramel bits, you can chop up soft caramels, but make sure they’re evenly distributed so you get caramel in every bite.
• Butter: Melted butter helps bind everything together and adds richness to the pie. I like to use salted butter to enhance the sweet-salty flavor combo, but unsalted works fine too.
• Sweetened condensed milk: This thick, sweet milk is what holds the filling together and gives it that gooey, decadent texture. There’s really no substitute for this one, so make sure you have a can on hand!

Must-have tools for this recipe

For a pie that’s so simple, you don’t need too many fancy tools, but a few kitchen essentials will make things easier:

• Microwave-safe bowl: For melting the butter quickly. If you don’t have a microwave, you can melt the butter in a small saucepan on the stovetop.
• Mixing bowl: You’ll need a large bowl to mix all the filling ingredients together. Make sure it’s big enough to hold everything comfortably!
• Pie plate: Since we’re using a frozen pie crust, a standard 9-inch or 10-inch pie plate works perfectly. If you’re making your own crust, make sure it’s deep enough to hold all the filling.
• Aluminum foil: This is handy for covering the pie halfway through baking if the top is browning too quickly. A simple piece of foil tented over the pie will do the trick.

Step-by-step: Making Texas trash pie at home

Alright, let’s dive into making this deliciously trashy pie! Here’s the step-by-step breakdown:

1. Preheat the oven: Set your oven to 350°F and position the rack on the second-to-lowest slot. This helps the pie bake evenly without the top getting too dark too quickly.
2. Melt the butter: In a microwave-safe bowl, melt the butter. It only takes about 30 seconds to a minute. If you’re using the stovetop, melt it over low heat. You’ll want it fully melted so it mixes well with the other ingredients.
3. Crush the pretzels and graham crackers: Here’s the fun part – put the pretzels and graham crackers in a zip-top bag and give them a good smash! You don’t want fine crumbs; aim for coarse pieces that will add texture.
4. Mix the filling: In a large mixing bowl, combine the chocolate chips, crushed pretzels, crushed graham crackers, shredded coconut, pecans, caramel bits, melted butter, and sweetened condensed milk. Stir everything until well-blended. It should look like a sticky, chunky mix.
5. Fill the pie crust: Pour the filling into the frozen pie crust. Spread it out evenly so every slice will have a good mix of goodies.
6. Bake the pie: Pop the pie into the oven and bake for 40-45 minutes. Around the 25-30 minute mark, check on the pie. If the top is getting too dark, cover it loosely with foil to prevent burning. The pie is ready when the filling is set, and the top is a beautiful golden brown.
7. Cool and serve: Let the pie cool for about 15 minutes before slicing. This lets the filling firm up a bit, making it easier to cut. Then dig in and enjoy every gooey, crunchy, chocolatey bite!

Variations and twists to try

One of the best things about Texas Trash Pie is that it’s super adaptable. Here are some fun ways to make it your own:

• Make it gluten-free: Use a gluten-free pie crust and substitute gluten-free pretzels and graham crackers. The taste will be just as delicious!
• Go nut-free: If you have a nut allergy, simply leave out the pecans. You could add extra pretzels or coconut to keep the texture interesting.
• Add a peanut butter twist: For a peanut butter lover’s dream, toss in some peanut butter chips or swirl a few spoonfuls of peanut butter into the filling.
• Try different chips: While semisweet chocolate is classic, feel free to experiment with white chocolate or butterscotch chips. They each bring a different flavor profile that works beautifully with the salty-sweet vibe.
• Seasonal flavors: Add some crushed peppermint candies during the holiday season for a minty twist, or mix in some cinnamon and nutmeg for a cozy autumn flavor.

Serving and presentation ideas

This pie is definitely on the rustic side, so there’s no need to get too fancy with the presentation. Just cut generous slices and serve on dessert plates – it’s messy in the best possible way! For a little extra flair, add a dollop of whipped cream or a scoop of vanilla ice cream on top. A light dusting of cocoa powder or a sprinkle of crushed pretzels can make it look extra special, especially if you’re serving guests.

Perfect drink pairings

Since Texas Trash Pie is quite rich, a cold glass of milk is a classic pairing that helps balance the sweetness. You could also serve it with a cold-brew coffee or iced latte for a refreshing contrast. If you’re making this for a summer BBQ, try it with a glass of iced tea (sweet or unsweet) with a lemon wedge – it’s the perfect Southern touch! For a holiday twist, hot chocolate or chai tea would be cozy complements to this indulgent pie.

Storing and reheating tips

If you have any leftovers (though I wouldn’t count on it!), Texas Trash Pie keeps well at room temperature for up to two days, covered with plastic wrap or foil. For longer storage, pop it in the fridge where it will stay fresh for about a week. To reheat, warm a slice in the microwave for about 15-20 seconds – just enough to get the chocolate and caramel gooey again.

Adjusting for different serving sizes

This pie is very forgiving, so you can easily double the recipe to make two pies if you’re serving a crowd. Just bake them side-by-side on the same rack. For a smaller group, consider using a mini pie crust or even making “Texas Trash Bars” by pressing the filling into a square baking pan. Bake until the top is golden and let cool before cutting into squares.

Troubleshooting common issues

• Top browning too fast: If the top of the pie is getting too dark before the filling is set, cover it with foil partway through baking.
• Runny filling: Make sure you let the pie cool for at least 15 minutes before slicing. This helps the filling set so it doesn’t ooze out when you cut it.

Give this Texas trash pie a try!

Texas Trash Pie is one of those desserts that feels like an instant classic. It’s rich, messy, and full of surprises – in the best way possible. I’d love for you to try it out and make it your own. Whether you stick to the original or experiment with different flavors, this pie is sure to be a hit. Let me know how it turns out and if you come up with any fun twists of your own. Happy baking!

Frequently Asked Questions

1. Can I make Texas Trash Pie without coconut?
Absolutely! The coconut adds a bit of chewiness, but you can leave it out or substitute it with more nuts or pretzels.

2. What can I use instead of caramel bits?
Chopped soft caramels work well, or you can use butterscotch chips for a slightly different flavor.

3. Can I make this pie ahead of time?
Yes! Texas Trash Pie keeps well, so feel free to make it a day or two in advance and store it at room temperature.

4. Can I freeze Texas Trash Pie?
Yes, you can freeze it. Wrap it tightly and store it in the freezer for up to two months. Thaw overnight in the fridge before serving.

5. Is there a way to make this pie less sweet?
You can use dark chocolate chips instead of semisweet and reduce the caramel bits for a slightly less sweet version.

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