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Texas Trash Pie Recipe – Gooey, Sweet & Salty Southern Dessert

Learn how to make Texas Trash Pie — a gooey Southern dessert with chocolate, caramel, and pretzels. Perfect for holidays, gatherings, or cozy nights in.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time: 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 1 pie
Calories 350 kcal

Ingredients
  

For the Pie Base

  • 1 Frozen Deep Dish Pie Crust (9 or 10-inch) – Store-bought is fine, but if you love homemade, go for it.

For the Filling

  • 1 cup Semisweet Chocolate Chips (or milk chocolate for extra sweetness)
  • 1 cup Pretzels, coarsely crushed (adds that perfect salty snap)
  • 1 cup Graham Crackers, coarsely crushed (balances the salt with subtle sweetness)
  • cup Shredded Coconut (optional, but brings a chewy layer of texture)
  • ¾ cup Pecan Pieces (swap with sunflower seeds for a nut-free version)
  • 1 cup Kraft Caramel Bits (or chopped soft caramel candies)
  • ½ cup Melted Unsalted Butter (richness that ties everything together)
  • 1 can (14 oz) Sweetened Condensed Milk (for that luscious, sticky binding)

Instructions
 

  • Preheat the Oven
    Set your oven to 350°F (175°C) and place the rack slightly lower than center. This helps the bottom crust bake evenly without burning the top.
  • Melt the Butter
    Microwave ½ cup of butter in a large bowl for about 30–45 seconds. Don’t rush it — just until it’s fully melted and smells nutty.
  • Crush the Crunch
    Place your pretzels and graham crackers in a zip-top bag, then crush them gently with a rolling pin. You want rough pieces, not dust — the contrast in size adds texture later.
  • Mix the Magic
    In the same bowl with melted butter, add your chocolate chips, crushed pretzels, graham crackers, shredded coconut, pecans, and caramel bits. Pour in the sweetened condensed milk and stir until everything is coated in sticky, golden goodness.
  • Fill the Crust
    Pour the mixture into the frozen pie crust. Spread it evenly, but don’t press too hard — you want those layers to stay distinct.
  • Bake
    Bake for 40–45 minutes, checking at the 25-minute mark. If it starts browning too much, cover it loosely with foil. The pie is done when the filling is set and golden around the edges.
  • Cool and Serve
    Let it cool for at least 15 minutes before slicing. (Yes, it’s tempting — but that brief wait lets everything settle into its gooey perfection.)