Description
Texas Trash Pie is a decadent and rich dessert featuring a buttery deep-dish pie crust filled with a sweet mixture of condensed milk, semi-sweet chocolate chips, toffee bits, crushed pretzels, shredded coconut, and toasted pecans. Baked to golden perfection, this pie offers a delightful combination of crunchy, chewy, and creamy textures that make it a perfect treat for any occasion.
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 on a baking sheet to provide stability and make it easier to handle.
- Mix Filling Ingredients: In a large bowl, combine the sweetened condensed milk, semi-sweet chocolate chips, toffee bits, crushed pretzels, shredded sweetened coconut, and chopped toasted pecans.
- Combine Thoroughly: Stir the mixture gently but thoroughly until all the ingredients are evenly distributed and well coated with the sweetened condensed milk.
- Fill the Pie Crust: Pour the prepared mixture into the pie crust and spread it out evenly to ensure uniform baking.
- Bake the Pie: Bake in the preheated oven for 30 to 35 minutes. Look for a golden brown top and bubbling mixture, indicating that it’s perfectly cooked.
- Cool and Chill: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, place it in the refrigerator and chill for at least 1 hour to set before slicing and serving.
Notes
- Use a sturdy deep-dish pie crust for best results; pre-baking the crust is not necessary.
- Toasted pecans add a rich, nutty flavor; be sure to chop them for an even texture.
- Chilling the pie after baking helps it firm up, making it easier to slice cleanly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For variations, you can substitute toasted walnuts or almonds for the pecans.
