Don’t let the name fool you. There’s nothing trashy about Texas Trash Pie! It’s a sweet and salty masterpiece that comes together in minutes and disappears just as fast.
If you’ve ever found yourself standing in front of the pantry, wondering what kind of dessert you can pull together without a special trip to the store, let me introduce you to the wonderfully chaotic, irresistibly sweet Texas Trash Pie.
This pie is the kitchen sink of Southern sweets, and I mean that in the best way. It’s the kind of dessert that feels like it was born out of a bake sale brainstorm or somebody’s sweet tooth craving on a Sunday afternoon. Chocolate chips, pretzels, caramel bits, and coconut, it’s all in there. And somehow, it just works. Every bite is chewy, crunchy, melty, and just the right amount of salty.
This recipe was made famous by Royers Round Top Café in Round Top, Texas, where it earned a cult following for its anything-goes ingredient list and over-the-top flavor. It’s the kind of pie that doesn’t pretend to be fancy or refined. It leans all the way into its unapologetic sweetness and playful mix of textures. Over time, it’s made its way out of Texas and into hearts across the South, showing up anywhere a crowd-pleasing dessert is needed.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Oven
Total Time: 50 Minutes
Servings: 8
Primary Ingredient(s): Chocolate Chips, Pretzels, Graham Crackers, Coconut, Pie Crust
Skill Level: Easy
What You’ll Like About This Recipe
- Perfectly Sweet and Salty: The combination of sweet chocolate and caramel with salty pretzels and pecans creates a combination of flavors that’s hard to resist.
- Pantry-Friendly: Uses mostly pantry ingredients, making it convenient to prepare without a special trip to the store.
- Quick and Easy: With minimal prep time and straightforward steps, it’s ideal for both novice and experienced bakers.
- Crowd-Pleaser: Great for potlucks, family gatherings, or any occasion where you want to impress with minimal effort.
Ingredient Notes
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- Semi-Sweet Chocolate Chips — Gives the pie that familiar, rich chocolate flavor. I’ve noticed recently that some chocolate chips have changed their formulation making them difficult to melt properly. I can recommend Ghirardelli brand semi-sweet chocolate chips as being the most dependable choice currently available.
- Crushed Pretzels and Graham Crackers – The pretzels and graham crackers add crunch and a balance of salty and sweet. Make sure they’re coarsely crushed, with large chunks, for the best texture.
- Sweetened Shredded Coconut – The shredded coconut adds a chewy texture, lovely tropical sweetness, and a bit of moisture.
- Pecan Pieces – They add their unmistakable nutty flavor and even more crunch to the filling.
- Caramel Bits – The caramel bits create little pops of gooey caramel throughout the pie.
- Unsalted Butter– I rarely use unsalted butter, but with everything else going on in this recipe, it really is best here.
- Sweetened Condensed Milk – In the South, we simply call this ingredient “Eagle Brand.” As in, ‘you’ll need a can of Eagle Brand.” In this recipe, it creates the characteristic gooey texture.
- Frozen Deep Dish Pie Crust – No need to thaw before using.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Texas Trash Pie
- Preheat the oven to 350°F (175°C).
- Melt the butter in a microwave-safe bowl at 50% power until fully melted.
- Crush the pretzels and graham crackers into pieces; avoid turning them into fine crumbs.
- Combine all ingredients except the pie crust in a large mixing bowl. Stir until the mixture is well blended.
- Pour the filling into the frozen pie crust, spreading it evenly.
STEP 7.
- Bake in the preheated oven for 35 minutes, or until the pie is set and the top is golden brown. Cool the pie on a wire rack for at least 30 minutes before slicing.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Recipe Tips
- Texture Matters: The pretzels and graham crackers should be coarsely crushed so that they still have a satisfying crunch after baking. You definitely don’t want to crush them to the point that they are crumbs.
- Cooling Time: The pie needs to cool completely in order to set properly. It also makes it much easier to slice and serve.
Recipe Variations & Substitutions
- If you don’t have semi-sweet chips, you can substitute with dark or milk chocolate chips.
- If pecans aren’t available, walnuts can be used in their place.
- If you can’t find the caramel bits, chopped soft caramels can be used instead.
How to Serve Texas Trash Pie
In my opinion, this pie is best served at room temperature. Garnish with a scoop of vanilla ice cream or a generous dollop of whipped cream for an extra indulgent treat.
Storing Leftovers
Store any leftover pie in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If refrigerated, allow it to come to room temperature or heat for a few seconds in the microwave before serving.
Questions About Texas Trash Pie
Absolutely! If you prefer making your own pie crust, it will work just as well. Just make sure it’s a deep-dish crust to accommodate the filling.
Certainly! Feel free to customize the pie by adding ingredients like white chocolate chips, toffee bits, or dried fruits. Just keep the total volume of add-ins similar to maintain the right consistency.
Yes, sweetened condensed milk is essential for binding the ingredients and providing the pie’s signature gooey texture. Substituting it may alter the final result.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Texas Trash Pie
Ingredients
- 1 stick unsalted butter melted
- 1 cup pretzels crushed
- 1 cup graham crackers crushed
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup pecan pieces
- 1 cup caramel bits
- 1 14-ounce can sweetened condensed milk
- 1 9-inch frozen deep dish piecrust
- Whipped cream or vanilla ice cream for serving.
Instructions
- Preheat the oven to 350F.
- Heat the butter in a microwave-safe bowl at 50% power until completely melted.1 stick unsalted butter
- Crush the pretzels and graham crackers into small pieces.1 cup pretzels, 1 cup graham crackers
- Combine all ingredients (except piecrust) in a large bowl. Stir until well blended.1 cup semi-sweet chocolate chips, 1 cup sweetened shredded coconut, 1 cup pecan pieces, 1 cup caramel bits, 1 14-ounce can sweetened condensed milk
- Pour the entire filling into the frozen pie crust (no need to thaw).1 9-inch frozen deep dish piecrust
- Bake in preheated oven for 35 minutes or until the pie is set and the top is golden brown. Remove from the oven and let cool for 30 minutes before cutting and serving.
- Top with either whipped cream or vanilla ice cream for serving.Whipped cream or vanilla ice cream for serving.
Notes
- Best served at room temperature.
- Store leftovers in a closed container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, allow it to come to room temperature or heat for a few seconds in the microwave before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.