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–+ servings

Texas Trash Pie

DessertsDiner-StyleNutsOvenVegetarian
Time :1 hour
Yield :8 servings
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The Scoop

This absolute chaos of a dessert proves that zero self-control in the pantry aisle actually pays off.
If you’ve ever looked at a bowl of pretzels, chocolate, and caramel and thought "yes, this needs to be a unified entity," welcome home; this pie is your soulmate.
It’s perfect for when you need the ultimate salty-sweet treat while refusing to pick just one craving.
Hack it:
Swap the standard frozen pie crust for a pre-made pretzel or graham cracker pie crust to double down on that salty-sweet base.
Not a pecan fan? Swap them for roasted, salted peanuts or chopped walnuts for a Snickers-adjacent vibe.
Use gluten-free pretzel twists, gluten-free graham cracker crumbs, and your favorite GF pie shell—the filling naturally adapts without losing any texture.
Sprinkle a pinch of flaky sea salt (like Maldon) over the top immediately after taking it out of the oven to cut through the rich sweetness of the condensed milk.
Leftovers:
Trash Pie Ice Cream Sundae: Warm up a slice of leftover pie, smash it into the bottom of a bowl, and top with a massive scoop of vanilla bean ice cream and an extra drizzle of caramel.
Blend a wedge of cold leftover pie directly into vanilla ice cream and a splash of milk for the ultimate thick, crunchy, sweet-and-salty milkshake.
Layer chopped, chilled leftover pie pieces with plain or vanilla Greek yogurt in a glass for an outrageous breakfast-for-dessert moment.
Freeze & Eat Bites: Slice the cold leftover pie into small, bite-sized squares and freeze them on a baking sheet; grab them straight from the freezer for a chewy, frozen candy-bar-style treat.

Ingredients

  • 1 stick unsalted butter, melted
  • 1 cup pretzels, crushed
  • 1 cup graham crackers, crushed
  • 1 cup chocolate chips
  • 1 cup coconut, shredded
  • 1 cup pecan pieces
  • 1 cup caramel bits
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (10-inch) frozen piecrust, or 1 (9-inch) deep dish piecrust

Directions

  • Preheat the oven to 350 degrees F.
  • Heat the butter in a microwave-safe bowl until completely melted.
  • Crush the pretzels and graham crackers into small pieces.
  • Combine the pretzels, the graham crackers, the chocolate chips, the coconut, the pecan pieces, the caramel bits, the melted butter, and the condensed milk in a large bowl until well-blended.
  • Pour the filling mixture into the frozen pie crust.
  • Bake until the pie is set and the top is golden brown, about 40-45 minutes.
  • Let the pie cool for 15 minutes.
  • Slice and serve.
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