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Texas Trash Pie

Sometimes you have to get on board with a tasty sweet pie, even if the name sounds a bit awful. This Texas trash pie doesn’t sound all that appetizing and to be honest it looks a bit off, too. But, once you bite into this super sweet pie (with a bit of vanilla ice cream to cut the sweetness) you’ll be wondering how you managed without this recipe. It’s perfect for bring to gatherings and it takes next to no effort to make.

Texas Trash Pie

The filling is a mix of crushed pretzels, coconut, caramel pieces, and chocolate chips. This gives it that sweet-salty-chewy-crunchy flavor that’s hard to describe but easy to fall in love with. The binding element of this filling is a can of sweetened condensed milk which takes on a caramel-like taste and texture once it’s baked.

I couldn’t find caramel chips in my local grocery store so I used caramel pieces instead, which are just slightly firmer. Either product works well here. I also used mini chocolate chips as they don’t create such big chunks of hard chocolate when you eat this cooled off.

Texas Trash Pie

You’ll need to cover this pie part way through baking so it doesn’t get any burned spots in the oven, but otherwise this a fuss-free concoction. A pre-made pie crust also saves time, too.

Texas Trash Pie

Serve with vanilla ice cream or some plain whipped cream for a mouthwatering treat that exemplifies Southern cooking at it’s finest.

Texas Trash Pie

Serves 8-10

10m prep time

40m cook time

344 calories

Rated 4.2 out of 5
Rated by 19 reviewers

Allergens: Milk, Wheat, Gluten

  • 3/4 cup graham crackers, crushed
  • 3/4 cup chocolate chips
  • 1 cup caramel chips or bits
  • 1 cup shredded coconut
  • 3/4 cup pretzels, broken
  • 1 (14 oz) can sweetened condensed milk
  • 1 (9-inch) frozen pie shell, thawed
  • Vanilla bean ice cream or whipped cream to serve
  1. Preheat oven to 350˚F. In a large bowl combine graham crackers, chocolate chips, caramel chips, coconut, pretzels, and condensed milk. Pour into pie crust and level with back of spoon.
  2. Bake for 30-40 minutes until crust is golden on edges. Cover with foil part way through baking if pie browns too much. Allow to cool for 30 minutes before slicing and serving with a scoop of vanilla ice cream or dollop of whipped cream for each slice.

Recipe adapted from Food Network.

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