Texas Trash Pie blends chocolate chips, pretzels, graham crackers, coconut, pecans, and caramel for a sweet-and-salty dessert masterpiece.
I’ll be honest—when I first heard the name “Texas Trash Pie,” I thought someone was messing with me. Trash? In a pie? It sounded more like a prank than a dessert. But, oh man, was I wrong. The first time I tried it, I was at a tiny café during a road trip through Texas. You know the kind—the ones with mismatched chairs, vinyl tablecloths, and pie cases that make you question how many slices are too many.
Turns out, I later found out that Texas Trash Pie isn’t just a random creation. It was originally made at the Round Top Café in Round Top, Texas, by the Royer family. They’re famous for their pies, and this one’s been a standout since the 80s. The name? It’s a playful nod to the idea of tossing in whatever sweet-and-salty snacks you’ve got on hand.
The waitress recommended it, and I couldn’t say no. One bite in, and it felt like I’d hit the jackpot. The mix of salty pretzels, gooey caramel, and melty chocolate was pure magic. It was messy in the best way, and every bite was different—sometimes crunchy, sometimes chewy, always delicious. I’ve been making it ever since, and it’s become my go-to for potlucks and lazy Sunday baking. It’s not fancy, but isn’t that the charm?
Why You’ll Love This Loaded Texas Trash Pie Recipe?
- The Perfect Balance: Sweet and salty come together in a way that feels like they were meant to be.
- Textural Heaven: Crunchy pretzels, creamy condensed milk, and gooey caramel create the ultimate dessert trifecta.
- No Fuss: It’s simple to throw together—no special skills or equipment needed.
- A Crowd Favorite: Whether it’s a holiday dinner or a casual get-together, this pie always gets people talking (and eating).
Ingredient Notes:
Every ingredient in Texas Trash Pie has a job to do, and together they’re a dream team. Here’s the lineup:
- Piecrust: A frozen or store-bought crust keeps things easy. A 10-inch crust works for a thinner pie, while a 9-inch deep dish gives you a thicker slice.
- Chocolate Chips: They melt into little pools of goodness. Dark chocolate is a great option if you want a richer flavor.
- Pretzels: These bring the salty crunch. Mini pretzels crush easily and mix well with the other ingredients.
- Graham Crackers: Add a subtle sweetness and crumbly texture that ties everything together.
- Shredded Coconut: It gives a chewy, tropical note. You can toast it for extra flavor if you’re feeling ambitious.
- Pecans: Classic Southern charm in every bite. Swap for walnuts if that’s what you’ve got on hand.
- Caramel Bits: These melt into gooey pockets of deliciousness. Don’t have bits? Chop up some caramel squares.
- Sweetened Condensed Milk: The MVP. It binds everything together and makes the pie rich and creamy.
How To Make Loaded Texas Trash Pie?
This pie is so straightforward that even kitchen newbies will feel like pros. Here’s how it’s done:
- Preheat Your Oven: First things first, set your oven to 350°F. There’s nothing worse than mixing everything up and realizing you forgot to preheat.
(Place the pie on the second-to-lowest rack in the oven for the best crust. This little trick helps the bottom brown up nicely while keeping the filling gooey. If you notice the top starting to get too dark around 25 minutes, just loosely cover it with foil to avoid over-baking.)
- Crush the Pretzels and Graham Crackers: Use a rolling pin or just your hands to crush the pretzels and graham crackers. You want small pieces, but don’t stress about perfection. A little variety in texture makes the pie more interesting.
- Mix the Filling: In a big bowl, combine the chocolate chips, crushed pretzels, graham crackers, shredded coconut, pecans, caramel bits, melted butter, and sweetened condensed milk. Stir until everything is coated in creamy goodness. It’ll look a little chaotic—that’s the point.
- Fill the Pie Crust: Pour the filling into your prepared pie crust, spreading it out evenly. Don’t worry if it’s not picture-perfect; this pie is more about flavor than looks.
Once the filling’s in, keep an eye on it as it bakes. Around the 30-minute mark, if the top looks a little too golden, pop some foil over it. No need for burnt pretzels here!
- Bake the Pie: Slide the pie into the oven and bake for about 35 minutes. You’re looking for a golden brown top and a set filling. Your kitchen will smell so good you’ll want to skip the cooling step (but don’t!).
- Cool and Serve: Let the pie cool for at least 30 minutes before slicing. This part is hard—I get it—but it’s worth the wait. Serve it on its own, or go all out with whipped cream or a scoop of vanilla ice cream. Depending on how big your slices are, this pie makes about 8 to 10 servings. It’s rich, so smaller slices go a long way—but hey, I’m not here to stop you from taking a bigger piece.
Pro tip—when you’re ready for a second slice (or breakfast the next day, I won’t judge), pop it in the microwave for 15 seconds. It brings back that gooey, fresh-from-the-oven magic like it was just baked.
Storage Options
- Room Temperature: Cover the pie loosely with foil or plastic wrap, and it’ll keep on the counter for up to 2 days.
- Refrigerator: For longer storage, pop it in the fridge for up to 5 days. Bring it to room temp before serving for the best flavor.
“If you’re craving that melty, just-baked feel, warm your slice in the microwave for a few seconds. You’ll thank me later.”
Want To Save This Recipe?
- Freezer: Yes, you can freeze it! Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge.
Variations and Substitutions
Texas Trash Pie is perfect as-is, but there’s always room for a little creativity:
- Swap the Nuts: Try walnuts, almonds, or hazelnuts for a different flavor.
- Go Gluten-Free: Use a gluten-free pie crust, pretzels, and graham crackers.
- Add a Twist: Throw in some peanut butter chips or white chocolate chips.
- Extra Gooey: Drizzle caramel sauce over the filling before baking.
- Healthier Version (Kind of): Use unsweetened coconut and dark chocolate for a slightly less sweet pie.
What to Serve with Loaded Texas Trash Pie?
This pie is amazing on its own, but here are a few pairings that take it to the next level.
- Whipped Cream: A light, fluffy dollop balances out the richness.
- Ice Cream: Vanilla or salted caramel ice cream is basically its best friend.
- Coffee: A strong cup of coffee or espresso cuts through the sweetness perfectly.
Honestly, this pie belongs at every holiday table. It’s the kind of dessert that steals the show at Thanksgiving, potlucks, or even random Tuesday nights when you need something sweet and indulgent.
Frequently Asked Questions:
Why is it called Texas Trash Pie?
The name comes from its “throw everything in” mix of ingredients. It’s a playful nod to its casual, snack-heavy vibe.
Fun fact—besides the name reflecting its ‘everything but the kitchen sink’ vibe, the original version was actually popularized at the Round Top Café. It’s been a staple there for years, and if you’re ever in Texas, stopping by for a slice feels like a rite of passage.
Can I make it ahead of time?
Totally! This pie tastes even better the next day after the flavors meld together. Just store it in the fridge until you’re ready to serve. And if you want to go all out, serve it warm with vanilla ice cream or whipped cream. The contrast between the cold topping and gooey pie? Unreal.
Can I make it without a pie crust?
Sure! You can press the filling into a greased pie dish or tart pan and bake it crustless for a more rustic vibe.
Texas Trash Pie is the kind of dessert that doesn’t take itself too seriously. It’s sweet, salty, messy, and oh-so-good. If you give it a try, let me know! Did you stick to the recipe or add your own twist? Either way, I’d love to hear how it turned out.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Loaded Texas Trash Pie
Ingredients
- 1 10-inch frozen pie crust or 1 (9-inch) deep-dish pie crust
- 1 c chocolate chips
- 1 c crushed pretzels
- 1 c crushed graham crackers
- 1 c shredded coconut
- 1 c pecan pieces
- 1 c caramel bits
- 8 tablespoons unsalted butter melted
- 1 14-ounce can sweetened condensed milk
Instructions
- Preheat your oven to 350°F and grab that pie crust out of the freezer. Let it hang out while we get the filling ready.
- Melt your butter in the microwave until it’s nice and smooth. While that’s happening, crush up your pretzels and graham crackers—no need to be precise. A mix of big and small chunks makes for great texture!
- Now, toss everything into a big bowl: the chocolate chips, crushed pretzels, graham crackers, shredded coconut, pecans, caramel bits, melted butter, and sweetened condensed milk. Give it a good stir so that all those ingredients are coated and combined into one delicious mess.
- Pour the filling into your pie crust, spreading it out evenly. Pop it in the oven for about 35 minutes, or until the top turns golden brown and the filling is set. Once it’s done, let it cool for a good 30 minutes. I know it’s tough to wait, but cutting into it too soon might get a little messy!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
