Description
Texas Trash Pie is a decadent, no-fuss dessert combining a deep-dish pie crust filled with a rich mixture of sweetened condensed milk, semi-sweet chocolate chips, toffee bits, crushed pretzels, shredded coconut, and toasted pecans. Baked until golden and bubbly, then chilled for a perfect slice of gooey, crunchy indulgence.
Ingredients
Scale
Pie Crust
- 1 deep-dish pie crust
Filling
- 14 ounces sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup toffee bits
- 1/2 cup crushed pretzels
- 1/2 cup shredded sweetened coconut
- 1 cup chopped toasted pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Place the deep-dish pie crust onto a baking sheet to ensure stability while baking.
- Combine Ingredients: In a large mixing bowl, add the sweetened condensed milk, semi-sweet chocolate chips, toffee bits, crushed pretzels, shredded sweetened coconut, and chopped toasted pecans.
- Mix Filling: Gently stir all the ingredients together until they are fully combined and the mixture is evenly coated with the sweetened condensed milk.
- Fill Pie Crust: Pour the combined mixture into the prepared pie crust, spreading it out evenly so it covers the whole crust surface.
- Bake: Bake the pie in the preheated oven for 30 to 35 minutes. You’ll know it’s done when the top is golden brown and bubbly.
- Cool and Chill: Remove the pie from the oven and let it cool completely on a wire rack. Then chill it in the refrigerator for at least 1 hour before slicing to allow it to set perfectly.
Notes
- Placing the pie crust on a baking sheet helps prevent spilling and makes it easier to handle.
- Chilling the pie after baking enhances slicing and texture.
- Use toasted pecans for a richer flavor and crunch.
- You can experiment with different types of nuts or candy bits for variation.
- Store leftovers in the refrigerator to maintain freshness.
