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Texas Trash Pie

A decadent dessert that layers textures and flavors with coconut, chocolate, pecans, pretzels, and caramel, capturing the essence of indulgence.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the pie
  • 1 9-inch 9-inch deep-dish pie crust, unbaked
  • 1 cup sweetened shredded coconut
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans Consider toasting lightly for enhanced flavor.
  • 1 cup crushed pretzels
  • 1 cup caramel bits or chopped soft caramels
  • 1 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and place the unbaked pie crust on a baking sheet.
  2. Layer the sweetened shredded coconut evenly on the pie crust.
  3. Sprinkle the semisweet chocolate chips over the coconut.
  4. Add the chopped pecans followed by the crushed pretzels.
  5. Nestle the caramel bits among the other layers.
  6. In a small bowl, whisk the sweetened condensed milk and vanilla extract together.
  7. Pour the condensed milk mixture over the layered ingredients.
Baking
  1. Bake the pie for 35 to 40 minutes until the crust is golden and bubbling.
  2. Allow the pie to cool completely at room temperature before slicing.

Notes

Serve with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.