If you’ve never tried Texas Trash Pie, get ready to fall in love with one of the most indulgent Southern desserts ever created. This pie is a sweet, gooey masterpiece packed with crushed graham crackers, shredded coconut, chopped nuts, and two kinds of baking chips—all held together by luscious sweetened condensed milk. Every bite delivers the perfect mix of chewy, crunchy, and creamy textures, making it an irresistible treat for holidays, potlucks, and family gatherings.
This easy dessert recipe is a Southern comfort food classic, combining pantry staples into one decadent pie that’s as fun to make as it is to eat. Whether you’re looking for affordable desserts, easy baking ideas, or crowd-pleasing recipes for holidays, this Texas Trash Pie checks every box.
Why You’ll Love This Recipe
- Effortless to Make: Uses a pre-made crust and simple pantry ingredients.
- Crowd-Pleasing Dessert: Always the first pie to disappear at parties and gatherings.
- Budget-Friendly Recipe: No fancy ingredients—just affordable baking staples.
- Sweet and Gooey Texture: A perfect mix of chewy coconut, crunchy nuts, and melty chocolate.
- Versatile Flavor: Customize with your favorite add-ins like caramel bits or pretzels.
- Perfect Make-Ahead Dessert: Stores beautifully for several days, even better the next day!
Ingredient Breakdown
Pre-Made Pie Crust: A time-saver that provides a flaky, buttery base without the hassle of homemade dough. You can also use a graham cracker crust for extra sweetness.
Crushed Graham Crackers: Adds body and a toasty, honey-sweet flavor that balances the rich fillings.
Sweetened Shredded Coconut: Brings tropical sweetness and chewy texture, essential for that classic gooey finish.
Chopped Pecans or Walnuts: Adds crunch and a nutty depth. Pecans are traditional in Southern desserts, but walnuts work perfectly too.
Semi-Sweet Chocolate Chips: Give the pie its fudgy richness and balance the sweetness of the other ingredients.
Butterscotch Chips: Add a buttery caramel note that complements the chocolate beautifully.
Sweetened Condensed Milk: The secret glue that binds everything together while keeping the filling creamy and smooth.
Vanilla Extract: Enhances all the other flavors and adds warmth.
Salt: Balances the sweetness and deepens the overall flavor.
Pro Tips for Success
- Don’t Overbake: The pie should look slightly soft in the middle—it will set as it cools.
- Cool Before Cutting: This ensures clean, even slices.
- Use Quality Chocolate: Premium chocolate chips melt smoother and taste richer.
- Customize It: Add pretzels, caramel bits, or crushed cookies for new flavor twists.
- Reheat for Serving: A quick 10-second microwave reheat makes each slice extra gooey.
Ingredient Swaps and Variations
- Nut-Free Version: Skip the nuts and add crushed pretzels or extra coconut for texture.
- Gluten-Free Option: Use gluten-free graham crackers and pie crust.
- Caramel Lovers: Drizzle caramel sauce over the top before baking for added richness.
- Peanut Butter Twist: Replace butterscotch chips with peanut butter chips for a salty-sweet combo.
- Mini Pies: Make individual Texas Trash Pies using a muffin tin for party-ready treats.
Serving Suggestions
Serve Texas Trash Pie slightly warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream. The contrast of cold and warm makes it extra decadent. For a holiday dessert table, pair it with pecan pie, chocolate chess pie, or banana pudding for a Southern-inspired dessert spread. It also goes beautifully with a cup of freshly brewed coffee, espresso, or hot cocoa.
Make Ahead and Storage Tips
- Make Ahead: Bake the pie up to 2 days in advance. Store it at room temperature, covered loosely with foil or plastic wrap.
- Refrigerate: Store leftovers in the refrigerator for up to 5 days. The texture will remain chewy and delicious.
- Freeze: Wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheat: Warm individual slices in the microwave for 10–15 seconds for that freshly baked taste.
Cultural and Historical Notes
The Texas Trash Pie has its roots in the heart of the Lone Star State, made famous by Royers Round Top Café in Round Top, Texas. It’s affectionately called “trash pie” because it uses a little bit of everything sweet—like emptying the pantry into a crust. What started as a humble, resourceful dessert has now become a Texas legend, known nationwide for its decadent flavor and simplicity.
This pie embodies what Southern comfort food is all about—resourcefulness, warmth, and indulgence. Every slice tells a story of home kitchens, Sunday suppers, and the creative spirit of Southern bakers who turn “trash” into treasure.
Frequently Asked Questions (FAQ)
Can I make this pie without nuts?
Yes! Simply omit the nuts and increase the graham cracker crumbs or coconut for added texture.
What type of pie crust works best?
A pre-made pastry crust works perfectly, but a graham cracker crust adds extra sweetness and crunch.
Can I freeze Texas Trash Pie?
Absolutely. Once cooled, wrap it tightly and freeze for up to two months. Thaw overnight before serving.
Is this pie served warm or cold?
It’s delicious both ways! Serve warm for a gooier texture, or chilled for a firmer, candy-bar-like consistency.
Can I make it ahead for the holidays?
Yes, this pie is ideal for make-ahead holiday baking. Prepare it up to 48 hours in advance and store covered until ready to serve.
Texas Trash Pie
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C).
- Place pre-made pie crust in a 9-inch pie pan and set aside.
- In a large bowl, combine crushed graham crackers, shredded coconut, chopped nuts, chocolate chips, and butterscotch chips. Mix well.
- In another bowl, whisk sweetened condensed milk, vanilla extract, and salt until smooth.
- Pour the condensed milk mixture over the dry ingredients and stir until evenly coated.
- Spoon the mixture into the prepared pie crust, spreading evenly.
- Bake for 25–30 minutes or until golden brown and set in the center.
- Remove from the oven and cool for at least 10 minutes before slicing.
- Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.
