Don’t let the name fool you, this Texas Trash Pie is anything but! This pie is crazy delicious, simple to make and has a little bit of sweet, salty, creamy and crunchy going on inside.
Thanksgiving is just a few short weeks away and this Texas Trash Pie might just be the best new pie to add to your Thanksgiving dessert menu.
I know the name is a bit of a turnoff, but please trust me on this one. This Texas Trash Pie is loaded with chocolate chips, caramel bits, pretzels, graham crackers, coconut, pecans all mixed together with a glorious can of sweetened condensed milk. It reminds me so of seven-layer bars with everything going on inside.
Up until about two weeks ago I’d never even heard of Texas trash pie, and I don’t even remember what I was searching when I happen to come across it. The name was so intriguing that I had to give it a try, right?
This pie is quick and simple to throw together! And for all of you who dread making homemade pie crust, don’t worry I got your back! This pie starts with a pre-made frozen pie crust . . .easy peasy!
Where did Texas Trash Pie come from?
Texas Trash Pie was created in Round Top, Texas, by the Royer family. The Royers moved to Round Top in 1987 and took over the 40-seat Round Top Cafe. They popularized the cafe all through word-of-mouth marketing. Their beloved Texas Trash Pie led the way! Its name implies the combination of every ingredient in the kitchen, but rest assured, this delectable pie is anything but trash.
List of ingredients:
- chocolate chips
- pretzels
- graham crackers
- shredded coconut
- caramel bits
- pecans pieces
- sweetened condensed milk
- butter
- Combine the chocolate chips, pretzels, graham crackers, coconut, caramel bits and pecans in a mixing bowl. (*Note to self – don’t use a purple bowl when you want to take step-by-step photos 🤦♀️).
- Pour the sweetened condensed milk over the ingredients and stir until combined. Can we just take a moment to look at that bowl of absolutely deliciousness!
- Pour that delectable filling into a frozen pie crust, put it in the oven to bake and then the magic happens. It’s ooey, gooey, and insanely good!
This pie is rich and decadent! I know you might be thinking it’s a little too over the top for you, but sometimes you’ve just got to get on board when it comes to gooey, sweet and decadent desserts, even if the name does sound a bit awful.
I promise that once you bite into this pie, you’ll be so grateful you made it and you’ll be the rockstar of your Thanksgiving dinner.
A few helpful hints:
- I highly recommend using semisweet chocolate chips. This pie is rich and sweet, so using semisweet chocolate chips instead of milk, helps offset some of the sweetness.
- I am not usually a fan of nuts in baked goods, but the pecans really work in this pie. They help offset some of the sweetness and add a little crunch. You can add up to 1 cup of nuts if you’re a huge fan, or scale it back a bit if you’re not.
- Be sure and cook this on the second to lowest rack in your oven. This will help the bottom of the crust brown up a little more.
- Keep an eye on the pie and if the top starts to get too dark while it’s baking, loosely cover the top with a piece of tin foil.
- This pie is phenomenal served plain, but would also be delicious with a scoop of vanilla ice cream or whipped cream.
How to Store Texas Trash Pie
To keep Texas Trash Pie fresh, cover it with plastic wrap and keep cool in refrigerator. I like to warm my piece up just slightly in the microwave to get the filling ooey and gooey.
I can’t wait to share a few more Thanksgiving recipes over the next couple weeks. I’ll also be reposting some I’ve shared before that you may or may not have ever seen. If you have a favorite Thanksgiving recipe, I’d love to hear about it!
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Texas Trash Pie
- Total Time: 50 minutes
- Yield: 8 to 10 servings 1x
Ingredients
- 1 frozen deep dish pie crust (9 or 10-inch)
- 1 cup semisweet chocolate chips
- 1 cup pretzels, coarsely crushed
- 1 cup graham crackers, coarsely crushed
- 1 cup shredded coconut
- 3/4 cup pecan pieces
- 1 cup Kraft caramel bits
- 1/2 cup (8 tbsp.) butter, melted
- 1 can (14 oz) sweetened condensed milk
Instructions
- Preheat the oven to 350°F. Place the oven rack on the second to lowest spot in your oven.
- Heat butter in a large microwave-safe bowl until melted. Coarsely crush pretzels and graham crackers into pieces (not too small).
- Combine all filling ingredients (chocolate chips, pretzels, graham crackers, coconut, pecans, caramel bits, butter, and sweetened condensed milk) in a large bowl until well blended.
- Pour the entire filling into the frozen pie crust, and bake for 40-45 minutes or until the pie is set and the top is golden brown. (*Check the pie about 25 to 30 minutes in and if the top is getting too dark cover it with a piece of foil)
- Let pie cool for 15 minutes before cutting and serving.
Notes
- Depending on how you big of slices you want, you can get 8 good size slices or 10 to 12 slices smaller slices. It is a pretty rich pie, so I recommend cutting smaller slices.
- Prep Time: 5 mins
- Cook Time: 45 mins
Recipe Source: Southern Living
Does this pie have to be refrigerated?
Hi Carlene, you can store this pie either wrapped in plastic wrap and stored at room temperature for 2 to 3 days, or you can also keep the pie well-wrapped in the fridge for up to a week. Just bring it to room temperature before serving it.
It is just a seven layer bar mixed up into a pie shell. I’ve made it without the pi’s shell fo FIFTY YEARS!
I’m glad that she shared this recipe. I have never heard of Seven Layer Bar. Perhaps you should share that recipe since you have been making it for fifty years.
I was thinking this sounds very similar to the 7-layer bars too. I might play around with the recipe – use a graham cracker crust instead of the graham crackers in the filling and then use butterscotch chips instead of the caramels. I never thought to make the bars into a pie shape before. It really looks so good.
Let me know how this turns out if you play around with it.
So how does it stay together… do you put anything on the bottom? Can you share your recipe? Thank you in advance.
That sounds wonderful as well. Did you just put it on a sheet pan? I’m curious, i would love to try that!!!
Would this be a good make ahead pie? Like to make the day before our party. What would be the best way to reheat the whole pie?
Thank you- looks delicious!
Hi Meg! Yes you can make this pie a day ahead and keep it covered or stored in an airtight container at room temperature. To reheat the whole pie I would probably place it in the oven at a low temperature (maybe like 200) just long enough to warm it through. You could also warm pieces individually for a few seconds in the microwave. I really do think this pie is at it’s very best the day you make it, but it is still delicious a day or two after.
This pie sounds fantastic but I have a question about the caramel bits. I’m not sure what a caramel bit is. Do you buy a bag of caramels and cut them up and can you cut them up because they are so solid and sticky.
Hi Gloria, you can buy caramel bits at Target and Walmart. Other grocery stores may sell them as well, but those are the two stores I buy them at. They come in a bag and are little round balls of caramel. Here is a link so you can see what they look like.
Can you make the pie crust or should it be a frozen one?
Hi Allison, I have only ever used a frozen pie crust, but I’m sure you could use a homemade one, I would just be sure and place it in a 10-inch pie plate.
Do you thaw the crust before baking ? Or do you put the filling in a still frozen pie crust?
Hi Kathy, No, I don’t thaw the crust before baking.
Could you use dairy free condensed milk in this recipe?
Hi Jenette! I’ve never used dairy free condensed milk, so I honestly don’t know how it would work in this recipe.
there is a coconut condense milk thats DAIRY FREE …
★★★★★
This looks so good! What a unique dish to try!
I am excited to make this pie soon. My really concern is the frozen pie crust. Do we need to thaw it out first or just go from freezer to oven?
Thank you Monica
★★★★★
Hi Monica!You do not thaw the pie crust, use it frozen. Hope you love this!
This looks so good! This is so unique!
Thank you Suzanne!
Thanks for sharing! How far ahead of time can I make it?
Hi Vanessa, I love this pie the very best the day I make it, but it’s also still fantastic on day two and three. I do like it slightly warmed or at least at room temperature if I’m eating it on day two or three.
Looks great. But can it be cut into bars?
Hi Mary, you can cut this any way you’d like.
Hi! Any suggestions for omitting the coconut? We have a friend who doesn’t like it! Anything else I can substitute or just leave it out? Thanks! Looks yummy!!
Hi Linda, you can just leave it out. I will say I have a son who does not like coconut and he loved this pie and didn’t complain at all about the coconut in it.
Hi. Can I use a Graham pie crust instead
Hi Katie, I’ve never use a graham cracker crust, but I’m sure you could give it a try.
Making this pie for Memorial Day cookout
Can’t wait to see how everyone likes it
I made my grandma’s pie crust recipe which everyone enjoys
I think it will be a hit !!!!
Thanks for sharing your recipe
Can’t wait to hear out this turns out for you Lynn.
Hello,
Can this pie be frozen? Being single, I was wondering if there are some mini pie crust so i could make several small pies. The only mini crust i saw were for muffin pans. I was thinking more the size of a small pot pie…
It sounds like a good idea in my head anyway….
Thoughts?
Bridget, this pie can be frozen. Bake the pie and cool completely. Once it’s cooled, cover the pie with plastic wrap and aluminum foil. Place in a freezer bag and freeze for up to 3 months. Not sure about making mini pies, I haven’t ever tried it.
Looks good and rich. Could she cut the in slices and freeze them instead of freezing the whole pie?
Of course!
Homemade pie crust .
Warm with ice cream, cool with whipped cream, both delicious !!!
★★★★★
I would like to use graham cracker crumbs (only because I have them) what do yo think? Maybe use a little more than a cup?
I think I just found my Fourth of July picnic pie! Sounds wonderful and by the way, this isn’t the same as a seven layer bar. I have made them for fifty years too. Some people just like to be mean…..
Thank you for the recipe… I can’t wait to try it.
It’s A Fantastic And Swesome
texas trash pie
Can I make this without the coconut? It sounds yummy
Hi Terrie! You could leave out the coconut, but you might want to slightly increase the other ingredients to make up for the volume. If you’re leaving it out because you don’t love coconut, my son does not like coconut and he absolutely loves this pie, even with the coconut. Hope you enjoy it!
I don’t like pretzels what can I use instead of pretzels
Thanks
Hi Erin, I’ve never made this without the pretzels so I really don’t know what to suggest in their place. I guess you could leave them out or use something else salty like peanuts. I really don’t think you’d mind the pretzels in this.
Can you switch the condensed milk for evaporated milk? This pie sounds like it might be too sweet.
Hey Theresa, I have never tried it and I honestly wouldn’t recommend it. If you’re worried about this pie being too sweet, you could maybe try using half condensed milk and half evaporated, but I can’t guarantee how this pie will turn out if you do.
Can’t wait to make this. Could this be doubled and made in a 9×13 pan with a pie crust placed in the bottom and then frozen? Or is the filling to soft to cut into bar shapes?
Hi Cathy, I honestly don’t know how this would do made into bars. It might work since the slices of pie seem to hold their shape. If you give it a try let me know.
Do you use sweetened coconut or just plain shredded coconut?
Hi Sarah, I use sweetened coconut flakes.
Hi! I used unsweetened coconut flakes and the pie turned out fantastic still. My son also does not like coconut but ate two pieces and loved this pie, even knowing it had coconut in it.
Hi Kari! So happy this pie was a hit and that even your son loved it! I keep telling people even if you are a coconut hater this pie will be a favorite!
I was expecting to get some “salty” to balance out the sweetness but the pretzels didn’t cut through at all. They also seemed to go mushy. I’m going to try it again with more pretzels, less sweetened condensed milk and saltier nuts. It’s a great idea. Just needs some tweaking. By the way, I made it in a homemade, frozen crust and that part worked out fine…for the readers who’ve asked.
★★★
Is it possible to make without nuts for someone with a severe allergy to nuts?
Yes you can leave the nuts out, but I would add a little more of some of the other ingredients to make up for the volume.
Your recipe never says where the butter goes
Hi Karen! It actually does say it, it’s listed in step 3.
I can NOT WAIT to try this!!!! YUM!!!!
Do you mix the pretzels and graham crackers in the melted butter? I felt like directions were never quite clear on what the melted butter was for. Thanks!
I see it now, butter just gets put in with everything else. Thanks!
i love in Arkansas the land of Walmart and where it all got started. i am also 55 years old and I have never ever in my entire lifetime seen caramel bits in Walmart. They must only sell them up North. But good to know I will order them online now that I know they make such a thing.
I have made this recipe before. Since I refrigerated the pie, I took a piece out and placed it in microwave to take chill off and warm a little. Then I put a little cool whip on, it , also did it with a small scoop of icecream. It’s so very good!
★★★★★
I’ve just made your pie and it’s looks amazing. I used Nestle Caramel morsels so we’ll see tomorrow, on Thanksgiving, if it’s a hit.
So since your recipe is from Royer’s Round Top Cafe’ have you ever seen their Sweet Potato Casserole recipe? I have a copy from the old Dallas Morning News many years ago but no one has it on Pinterest. I’m not a blogger but if you’d like it let me know. I serve it every year during the holidays and it’s always a hit too.
★★★★★
Hi Mary, I hope you loved the pie and that you had a Happy Thanksgiving! I’d love the recipe, you can email it to me at jodi@5boysbaker.com!
Hey!
I made your pie yesterday but when it didn’t turn out “gooey” like your picture. I think maybe I crushed my graham crackers and pretzels too much. My batter was really thick and I put mine in two 9 inch pie crusts instead of a deep dish because I wanted two pies. It was good but just not gooey. I’ll definitely try again