If you’ve got a sweet tooth and a penchant for salty snacks, then Texas Trash Pie is a dream come true. Imagine a pie that combines all your favorite treats—chocolate, caramel, pretzels, and pecans—into one gooey, salty-sweet slice of heaven. It’s as if someone took everything good from the pantry, threw it together, and created a masterpiece. This pie is a show-stopper at any gathering and has a rustic charm that makes it feel as comfortable at a casual barbecue as it does on the holiday dessert table.

My first experience with Texas Trash Pie was at a friend’s potluck. As I took my first bite, I was blown away by the combination of flavors and textures. The crunchy bits of pretzel and graham cracker, the gooey caramel and chocolate, and the toasted coconut—it was a little bit messy, but so completely satisfying. That one slice was enough to inspire me to recreate the recipe, and now I’m thrilled to share it with you. Whether you’re a seasoned baker or someone who usually just admires desserts from afar, this recipe is straightforward, rewarding, and downright fun to make.

A little history on Texas trash pie

Texas Trash Pie was first made famous by the chefs at Royers Pie Haven, a family-owned pie shop in Round Top, Texas. Originally a way to use up leftover bits of ingredients, it quickly became a signature dish. This pie is all about indulgence, and it captures the Texan spirit of “go big or go home.” Over time, the recipe has evolved, with each baker adding their own twist. Some versions include marshmallows or butterscotch chips, but the core concept remains the same: it’s a delicious medley of sweet and salty flavors with a satisfyingly chewy texture. It’s a slice of Texas hospitality in pie form!

Let’s talk ingredients: sweet, salty, and everything nice

Each ingredient in Texas Trash Pie has a role to play, and together, they create an unforgettable dessert. Here’s what you’ll need:

Chocolate chips: These add a rich sweetness that complements the salty pretzels. I like to use semisweet, but you can try dark chocolate if you prefer a less sweet version.
Pretzels: Coarsely crushed pretzels give this pie its signature crunch and a salty contrast to the sweetness. If you’re out of pretzels, try salted potato chips—trust me, it’s surprisingly good!
Graham crackers: Crushed graham crackers add a subtle sweetness and help hold the filling together. Digestive biscuits or vanilla wafers work too, in a pinch.
Shredded coconut: Coconut adds a chewy texture and a bit of tropical flair. If coconut’s not your thing, feel free to leave it out or replace it with rolled oats for an earthy vibe.
Pecans: These give the pie a nutty richness that rounds out the flavor. You can swap with walnuts or almonds if needed, but pecans really give it that Texas authenticity.
Caramel bits: Kraft caramel bits melt into pockets of gooey caramel throughout the pie. If you can’t find the bits, you can chop up regular caramels instead.
Butter: Melted butter binds everything together and adds richness. Use unsalted butter if possible, as the pretzels already bring enough saltiness.
Sweetened condensed milk: This is the secret to that irresistibly gooey texture. It adds sweetness and creaminess to the filling, making each bite feel decadent.

Kitchen gear: the basics (no fancy tools required!)

One of the best things about Texas Trash Pie is that you don’t need any special equipment. Here’s what you’ll need:

Mixing bowl: You’ll need a large mixing bowl to combine all the filling ingredients. If you have one with a spout, even better!
Microwave-safe bowl: To melt the butter quickly, a microwave-safe bowl will save you a stovetop trip. But if you’re old-school, melting it in a small saucepan works too.
Pie plate: The recipe calls for a 9- or 10-inch frozen deep-dish pie crust, so you’ll need a pie plate to hold it. If you’re feeling ambitious, you can make your own crust, but the frozen ones work perfectly.
Aluminum foil: This is handy to cover the pie if it starts browning too quickly on top. A simple piece of foil can save the day here!

Step-by-step: my foolproof method (and a few hard-learned lessons)

Preheat and prepare
Start by preheating your oven to 350°F. Place your oven rack on the second-to-lowest position. This placement helps ensure that the bottom of the pie crust bakes thoroughly and doesn’t get soggy.
Melt the butter
In a large microwave-safe bowl, melt the butter. It only takes about 30 seconds to a minute, depending on your microwave. Let it cool slightly before adding the other ingredients, so it doesn’t melt the chocolate chips prematurely.
Crush and mix
Coarsely crush your pretzels and graham crackers. You don’t want them to be too fine; larger pieces give the pie a better texture. Toss the crushed pretzels, graham crackers, chocolate chips, coconut, pecans, caramel bits, melted butter, and sweetened condensed milk into the bowl with the melted butter. Stir until everything is well coated.
Fill the crust
Pour the mixture into your frozen pie crust. Spread it out evenly with a spatula, pressing it down gently to make sure it fills the crust nicely. The mixture should look thick and chunky—that’s a good sign!
Bake to golden perfection
Bake for 40-45 minutes, or until the top is golden brown and set. Around the 25- to 30-minute mark, check to see if the top is browning too quickly. If it is, lightly cover it with foil to prevent burning. You’ll know it’s done when the filling is firm to the touch and the top has a beautiful golden hue.
Cool and serve
Let the pie cool for about 15 minutes before slicing. This step is crucial—if you cut into it too soon, the filling will be too gooey and hard to slice. Serve it warm for a melty, indulgent experience or let it cool completely for a firmer texture.

Try these delicious variations!

Texas Trash Pie is incredibly adaptable. Here are a few fun twists I’ve tried:

Peanut butter lover’s twist: Add a ½ cup of peanut butter chips for an extra layer of flavor. Peanut butter pairs wonderfully with chocolate and caramel.
Tropical version: Swap out the pecans for macadamia nuts, and add a handful of dried pineapple bits to the filling for a Hawaiian-inspired twist.
Gluten-free option: Use gluten-free pretzels and graham crackers, and make sure your pie crust is gluten-free. All other ingredients are naturally gluten-free, so this is an easy adaptation.
Seasonal swap: Around the holidays, try adding a sprinkle of cinnamon and nutmeg to the mix. It gives the pie a cozy, warm flavor that’s perfect for fall and winter gatherings.

Serving and presentation ideas

Texas Trash Pie doesn’t need much dressing up, but if you’re serving it at a gathering, a few small touches go a long way. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A drizzle of chocolate or caramel sauce on top makes it even more decadent. Garnish with a few whole pretzels or pecan halves for visual appeal, and you’re ready to wow your guests!

Perfect drink pairings

This rich, sweet pie pairs beautifully with beverages that cut through its sweetness:

Cold milk: There’s nothing like a tall glass of milk to go with a slice of Texas Trash Pie. It’s a classic for a reason!
Iced coffee: A chilled coffee or latte balances the sweetness of the pie. The slight bitterness of coffee complements the chocolate and caramel flavors.
Sparkling water with a twist of lime: For a lighter option, try sparkling water with a splash of lime juice. It’s refreshing and helps cleanse your palate between bites.

Storing and reheating tips

If you have leftovers (though that’s rare with this pie!), Texas Trash Pie stores well. Cover it with plastic wrap or place it in an airtight container and store it at room temperature for up to two days. For longer storage, pop it in the fridge, where it will keep for up to a week.

To reheat, place a slice in the microwave for about 10-15 seconds. This softens the filling and makes it gooey again. If you prefer a firmer slice, it’s delicious cold, too!

Adjusting for different serving sizes

This recipe makes a standard 9- or 10-inch pie, which serves about 8 people. If you want to make a smaller version, try using a mini pie crust or tart shells and adjusting the baking time to around 20-25 minutes. For a crowd, you could double the recipe and bake it in a 9×13-inch pan. Just keep an eye on the bake time, as it might need a few extra minutes in the oven.

Potential issues and how to avoid them

Crust too dark: If the crust is browning too quickly, cover it with a foil ring or tent the whole pie lightly with foil.
Overly gooey filling: If the filling seems too soft even after cooling, it might need a few more minutes in the oven. Next time, try using a bit less sweetened condensed milk for a firmer texture.

FAQ

1. Can I use a homemade pie crust?
Yes! A homemade crust adds a nice touch. Just make sure to pre-bake it slightly to avoid a soggy bottom.

2. Can I use a different type of nut?
Absolutely! Walnuts or almonds would work well, though pecans give it a traditional Texas flavor.

3. What if I don’t have caramel bits?
You can chop up soft caramels instead. Just make sure to cut them small so they melt evenly.

4. How long does Texas Trash Pie last?
Stored properly, it lasts up to a week in the fridge, though it’s best within the first few days.

5. Can I freeze Texas Trash Pie?
Yes, wrap it tightly and freeze for up to a month. Thaw it at room temperature before serving.

This pie is one of those recipes that invites everyone to dig in, get a little messy, and enjoy each bite. It’s a guaranteed hit, so try it out and make it your own!

Texas Trash Pie Recipe