Description
Texas Trash Pie is a decadent Southern dessert that blends sweet, salty, and crunchy elements into one irresistible treat. Featuring a mix of semi-sweet chocolate chips, chopped pecans, shredded coconut, and crushed pretzels in a rich caramel-like filling, all nestled in a flaky pie crust, this pie is perfect for potlucks, holidays, or whenever you crave a unique indulgence.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup (200g) granulated sugar
- ½ cup (120g) light corn syrup
- ½ cup (113g) unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (120g) chopped pecans
- 1 cup (90g) shredded sweetened coconut
- 1 cup (60g) crushed pretzels
Instructions
- Preheat the Oven – Set oven to 350°F (175°C). Fit the pie crust into a 9-inch pie dish.
- Prepare the Filling – In a mixing bowl, whisk together sugar, corn syrup, melted butter, eggs, and vanilla extract until smooth.
- Layer the Ingredients – Spread chocolate chips evenly over the bottom of the pie crust. Layer with chopped pecans, shredded coconut, and crushed pretzels.
- Pour the Filling – Slowly pour the sugar mixture over the layered ingredients, ensuring everything is evenly coated.
- Bake – Place the pie on a baking sheet to catch drips. Bake for 50-60 minutes, until the filling is set and the top is golden brown. If the crust browns too quickly, cover the edges with foil.
- Cool and Serve – Allow the pie to cool completely before slicing. Serve as is or with whipped cream or vanilla ice cream.
Notes
- Nut Swap – Use walnuts or almonds instead of pecans.
- Extra Flavors – Try butterscotch or white chocolate chips.
- Drizzle Topping – Add melted chocolate or caramel drizzle before serving.
- Storage – Keep at room temperature for 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
