I’ll be honest—when I first heard the name ‘Texas Trash Pie,’ I wasn’t sure if I was about to make dessert or clean out my pantry. But one bite in, and I was hooked. This pie is a glorious mashup of all the best snacky-sweet things: chocolate chips, coconut, pecans, pretzels, and a buttery crust that’s basically a hug for your sweet tooth. This is the kind of dessert you bake when you’ve got half a bag of this, a handful of that, and zero desire to follow the rules. The recipe is forgiving—throw in what you love, skip what you don’t. I once made it with leftover toffee bits and crushed graham crackers. Still demolished in 20 minutes. What makes this even better? It fits nearly every moment: casual weeknight treat, potluck hit, or a quirky conversation starter. It’s sweet, salty, chewy, crunchy—and a little chaotic, like Texas weather. But that’s what we love, right?

1) Key Takeaways
2) Easy Texas Trash Pie Recipe
3) Ingredients for Texas Trash Pie
4) How to Make Texas Trash Pie
5) Tips for Making Texas Trash Pie
6) Making Texas Trash Pie Ahead of Time
7) Storing Leftover Texas Trash Pie
8) Try these Desserts next!
9) Texas Trash Pie
10) Nutrition

1) Key Takeaways

Texas Trash Pie is a go-to for sweet easy recipes lovers.
This dessert blends salty, crunchy, chewy, and chocolatey all in one.
Easy to tweak with what you have at home. Total pantry win.
Feeds a crowd and stores beautifully. Great for events or solo indulgence.

2) Easy Texas Trash Pie Recipe

If you’re anything like me, the best recipes are the ones that make people say, “Wait, you made that?!” Texas Trash Pie is exactly that kind of recipe. It’s a sweet easy recipe with a name that doesn’t do it justice. The flavor? Outrageous. It brings together bits and pieces of your favorite desserts and snacks in a golden, gooey pie crust that no one can resist.

The first time I made this pie, I had a cupboard full of half-used snack bags and not a clue what to serve my dinner guests. So I did what any stressed-out home cook would do: dumped the goodies into a pie shell and prayed. Turns out, that chaotic mess of coconut, chocolate chips, and pecans baked up into something people are still asking me about.

Whether you’re hosting, gifting, or just craving dessert for dinner (no judgment), Texas Trash Pie fits the mood. It’s easy to make, shockingly tasty, and doesn’t require you to fuss. Trust me—you’ll want to bookmark this one for every occasion.

3) Ingredients for Texas Trash Pie

Unbaked Pie Shell: Store-bought or homemade works. You just need a base that’ll hold all this magic.

Sweetened Shredded Coconut: Adds a chewy bite and subtle sweetness that balances out the salt.

Semi-sweet Chocolate Chips: You get that rich, melty contrast that makes each bite sing.

White Chocolate Chips: These add creamy sweetness and mellow out the darker chocolate bits.

Chopped Pecans: A nutty crunch that gives texture and pairs beautifully with everything else.

Crushed Pretzels: Salty, crisp, and the surprise hero of the pie—don’t skip ’em.

Toffee Bits: Sticky and sweet, they melt into tiny caramel nuggets throughout the pie.

Sweetened Condensed Milk: The glue that holds the whole thing together. It’s magic in a can.

4) How to Make Texas Trash Pie

Step 1. Preheat your oven to 350°F. This is where the real fun begins.

Step 2. In a mixing bowl, combine the coconut, chocolate chips, white chocolate chips, pecans, pretzels, and toffee bits. Mix like you mean it.

Step 3. Pour the sweetened condensed milk over the dry mix. Stir until it’s sticky and glorious.

Step 4. Transfer that beautiful chaos into the pie shell. Press it down gently with a spoon to even it out.

Step 5. Bake for 30 to 35 minutes. You’re looking for golden edges and a firm middle. Your kitchen will smell like a candy shop in a good way.

Step 6. Cool completely. Or don’t. Just be ready for molten sugar if you cut in too soon.

5) Tips for Making Texas Trash Pie

Let’s be honest—this pie doesn’t ask for much, but there are a few ways to get the most out of it. First, don’t skimp on the mix-ins. The more texture and flavor, the better. If you love crunchy bits, go heavy on the pretzels. Want it gooey? Add a touch more condensed milk.

Want to try a riff on this? Swap pecans for peanuts, or add dried fruit if that’s your jam. I’ve even tossed in marshmallows once. No regrets. Keep things flexible—this isn’t a fussy pie.

One more thing—watch the bake time. Ovens vary, and this pie can go from perfect to singed quick. Pull it out once the edges brown and the center no longer jiggles wildly. That’s your sweet spot.

6) Making Texas Trash Pie Ahead of Time

Texas Trash Pie doesn’t just play well with pantry staples—it’s also great for planning ahead. You can prep the whole thing a day early. Bake it, cool it, then store it in the fridge wrapped in foil. The flavors deepen overnight, and the texture gets even better.

If you prefer it warm, reheat slices in the oven or microwave. A scoop of vanilla ice cream on a warm slice? I won’t lie—it’s pretty perfect.

Need it for an event? Slice it at home, stack it with parchment, and boom—you’ve got a pie tray ready for any party. This is what sweet easy recipes should be: simple, forgiving, and wildly delicious.

7) Storing Leftover Texas Trash Pie

If there are leftovers (and that’s a big if), wrap the pie tightly in foil or place it in an airtight container. It keeps well in the fridge for up to 5 days. Reheat or eat cold—it’s good either way.

Freezing works too. Slice it, freeze it, and just grab a piece when you need a late-night sugar fix. Warm it up or nibble frozen (no judgment here).

This is one of those desserts that holds up. The texture won’t go weird and the flavor stays bold. You’ll wish you’d made two.

8) Try these Desserts next!

9) Texas Trash Pie