Texas Trash Pie made with pie crust, graham crackers, pretzels, coconut, chocolate chips, pecans, caramel bits, butter, and sweetened condensed milk.

Let me start by saying this: Texas Trash Pie is not here to impress anyone with looks. It’s not polished. It’s not refined. It doesn’t even have a nice name. And somehow… it’s the dessert everyone remembers. You know the kind. The one people casually ask about a day later. Or text you for the recipe while pretending it’s “for a friend.” Yeah. This is that pie.

The first time I made Texas Trash Pie, I honestly wasn’t sure how it would land. It felt like a gamble. Pretzels and coconut? Chocolate and caramel in the same bite? Part of me thought, This might be a mess. But then it came out of the oven all golden and bubbly around the edges, and I had that little moment of hope. And after the first bite? Relief. Joy. Slight panic because I realized I’d have to share it.

I didn’t grow up with Texas Trash Pie. No one in my family made it regularly. I wasn’t handed a stained recipe card or told “this is Grandma’s famous pie.” Instead, I met it the way a lot of people do—at a gathering where desserts were lined up on a folding table, half of them store-bought, half homemade, and this one sitting there quietly like it didn’t care whether you noticed it or not.

Someone nudged me and said, “You should try that.” Not enthusiastically. Just… confidently. And that was enough. One bite in, I remember thinking, Why does this work? It reminded me of those snack mixes people bring on road trips—every handful a little different, salty and sweet fighting it out. It felt familiar in a strange way. Comfort food, but chaotic.

Now Texas Trash Pie is one of those recipes I pull out when I want people to relax. No pressure. No expectations. Just good food and a little fun.

Why you’ll Love this Texas Trash Pie?

What makes Texas Trash Pie so good isn’t one single ingredient. It’s the way everything plays together. Crunchy pretzels, chewy coconut, gooey caramel, melty chocolate. Sometimes the bite is salty. Sometimes it’s sweet. Sometimes it’s both and your brain has to take a second to catch up.

I’ll be honest—I think that unpredictability is the whole point. Not every slice tastes exactly the same, and I kind of love that. It feels human. Like a dessert that wasn’t overthought. And in a world where everything feels curated and filtered lately, there’s something comforting about a pie that’s just… itself.

Ingredient Notes

Before you dump everything into a bowl (which you absolutely will), here’s how I think about the ingredients when making Texas Trash Pie.

• Pie Crust
  Store-bought works perfectly here. Freezing it first is a small step that makes a big difference—it keeps the crust from going soggy under all that filling.
• Graham Crackers
  These bring that cozy, familiar sweetness. They act like a bridge between all the bold flavors.
• Pretzels
  Essential. No pretzels, no balance. They keep the pie from tipping into sugar overload.
• Sweetened Shredded Coconut
  Adds chew and texture. Even people who “don’t like coconut” usually don’t mind it here.
• Chocolate Chips & Caramel Bits
  This is where the indulgence lives. Little pockets of surprise in every slice.
• Pecans
  Slightly bitter, slightly nutty, and grounding. Chop them small so they don’t take over.
• Butter, Vanilla & Salt
  These deepen everything and pull the flavors together.
• Sweetened Condensed Milk
  The glue. It binds the chaos and turns it into a sliceable pie.

How to Make Texas Trash Pie?

1. Making Texas Trash Pie is refreshingly low-stress. You line your pie dish with crust and pop it in the freezer. That’s it. No blind baking. No fuss. While it chills, you toss all the dry ingredients into a big bowl. There’s no order to worry about—just mix.
2. Then you pour the melted butter, vanilla, salt, and sweetened condensed milk over the top and stir until everything is coated. It’ll look messy. Thick. A little wild. That’s exactly how it should look.
3. Press it gently into the crust, bake until the edges are golden and the center looks set, and then—this part matters—let it cool. I’ve rushed this before and ended up with a spoon dessert instead of slices. Not the worst mistake, but still.

Storage Options

Once completely cooled, Texas Trash Pie can be covered and stored at room temperature for up to two days, or refrigerated for up to five. I actually prefer it chilled—the flavors feel sharper and more defined. You can freeze individual slices too, which is great in theory… less so in practice, because they tend to disappear.

Variations & Substitutions

This pie almost invites experimentation. Once you make it once, ideas start popping up.

• Swap pecans for walnuts or almonds
• Use butterscotch chips instead of caramel bits
• Add toffee bits or chopped candy bars
• Try dark chocolate for a less-sweet version
• Use gluten-free pretzels and graham crackers

There’s no “right” version. That’s part of what makes Texas Trash Pie fun.

What to Serve With Texas Trash Pie?

This pie is rich, so simple pairings work best. Coffee cuts through the sweetness. Milk is classic. Vanilla ice cream turns it into a full dessert situation. Or just grab a fork and eat it straight from the pan while standing at the counter. We’ve all done it.

FAQ

Is Texas Trash Pie actually good?
Shockingly, yes. The name sets low expectations, which might be part of the magic.

Can I make it ahead of time?
Definitely. It’s better once it’s fully cooled and set.

Why is the middle still gooey?
That’s normal when it’s warm. Let it cool completely before slicing.

If you make this Texas Trash Pie, I hope it surprises you the way it surprised me. And if someone asks what’s in it and you just smile and say, “A little bit of everything,” you’re doing it right. I’d love to hear how it turns out.

Texas Trash Pie

Texas Trash Pie is a sweet-and-salty dessert made with a flaky pie crust filled with graham crackers, pretzels, coconut, chocolate chips, pecans, caramel bits, and sweetened condensed milk, baked until golden and set.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Texas Trash Pie

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Cooling Time: 4 hours hours

Total Time: 4 hours hours 45 minutes minutes

Servings: 8

Ingredients

• 1 unbaked pie crust store-bought or homemade
• 1½ cups graham crackers chopped (about 6 sheets)
• 1 cup pretzels roughly chopped (chop first, then measure)
• 1 cup sweetened shredded coconut
• 1 cup semisweet chocolate chips
• ¾ cup pecans chopped
• ½ cup caramel bits
• ½ cup salted butter melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 14 ounces sweetened condensed milk

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a standard pie dish.
• Line the prepared pie dish with the unbaked pie crust. Place the crust in the freezer until ready to fill.
• In a large mixing bowl, combine the chopped graham crackers, pretzels, shredded coconut, chocolate chips, chopped pecans, and caramel bits. Mix until evenly distributed.
• Pour the melted butter, vanilla extract, salt, and sweetened condensed milk over the dry ingredients. Stir thoroughly until all components are evenly coated.
• Remove the pie crust from the freezer and evenly spread the filling into the crust, pressing it down gently to create an even layer.
• Bake for 30–35 minutes, or until the edges are golden brown and the center appears set.
• Remove the pie from the oven and allow it to cool completely at room temperature for at least 4 hours or overnight before slicing and serving.

Notes

To make Texas Trash Pie gluten-free, use a certified gluten-free pie crust along with gluten-free graham crackers and gluten-free pretzels. Verify that all additional ingredients are labeled gluten-free to avoid cross-contamination.