Texas Trash Pie is the perfect dessert for those who love indulgent, layered flavors and textures. With a buttery graham cracker crust and a rich filling of chocolate, butterscotch, coconut, and pecans, this pie brings together sweet, salty, and crunchy goodness. Topped with a drizzle of sweetened condensed milk, it’s a decadent dessert that’s as easy to make as it is irresistible.
Ingredients:
For the Crust:
- 1 cup crushed graham crackers (about 8–10 full sheets)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Filling:
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1 cup butterscotch chips
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
- 1 can (14 oz) sweetened condensed milk
Instructions:
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the crumbs are fully coated and the texture is like damp sand. Press the mixture firmly into the base and along the sides of a 9-inch pie dish. Use a spoon or the bottom of a measuring cup to smooth it into an even layer. Bake the crust for 8–10 minutes, then remove it from the oven and let it cool slightly.
- Assemble the Filling: Sprinkle the chocolate chips, butterscotch chips, shredded coconut, and chopped pecans evenly over the baked crust. Drizzle the sweetened condensed milk evenly over the surface, making sure it covers all the layers thoroughly.
- Bake the Pie: Return the pie to the oven and bake for 25–30 minutes, or until the top is golden brown and the edges are bubbling. Take the pie out of the oven and allow it to cool completely at room temperature. The filling will firm up as it cools.
- Serve: Cut the pie into slices and serve either at room temperature or chilled. For an added indulgence, top with a spoonful of whipped cream or a scoop of vanilla ice cream.
Conclusion:
Texas Trash Pie is a show-stopping dessert that’s as fun to make as it is to eat. The combination of chocolate, butterscotch, and coconut with a buttery graham cracker crust is pure decadence. Whether you’re baking for a potluck, family dinner, or just to satisfy your sweet tooth, this pie will quickly become a go-to favorite.
Texas Trash Pie: The Sweet and Salty Southern Treat
Alayered pie of chocolate, butterscotch, coconut, and pecans, topped withsweetened condensed milk and baked to golden perfection.
Ingredients
For the Crust:
- 1 cup crushed graham crackers about 8–10 full sheets
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
For the Filling:
- 1 cup chocolate chips semi-sweet or milk chocolate
- 1 cup butterscotch chips
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
- 1 can 14 oz sweetened condensed milk
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the crumbs are fully coated and the texture is like damp sand. Press the mixture firmly into the base and along the sides of a 9-inch pie dish. Use a spoon or the bottom of a measuring cup to smooth it into an even layer. Bake the crust for 8–10 minutes, then remove it from the oven and let it cool slightly.
- Assemble the Filling: Sprinkle the chocolate chips, butterscotch chips, shredded coconut, and chopped pecans evenly over the baked crust. Drizzle the sweetened condensed milk evenly over the surface, making sure it covers all the layers thoroughly.
- Bake the Pie: Return the pie to the oven and bake for 25–30 minutes, or until the top is golden brown and the edges are bubbling. Take the pie out of the oven and allow it to cool completely at room temperature. The filling will firm up as it cools.
- Serve: Cut the pie into slices and serve either at room temperature or chilled. For an added indulgence, top with a spoonful of whipped cream or a scoop of vanilla ice cream.