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texas trash pie recipe
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This easy Texas Trash Pie recipe delivers big flavor with minimal fuss, transforming simple pantry staples into an irresistible family favorite with crispy edges and a gooey, chocolatey center.
Ingredients
- 1 pre-made 9-inch pie crust, unbaked (or homemade for that personal touch, ensuring it’s butter or vegetable shortening-based)
- 1 cup (about 170g) semi-sweet chocolate chips (or milk chocolate for a milder sweetness)
- 1 cup (about 140g) chopped pecans (or walnuts if that’s what’s in your pantry, adding a satisfying crunch)
- 0.5 cup (about 40g) shredded unsweetened coconut (for chewy texture and tropical notes)
- 0.5 cup (about 85g) toffee bits (like Heath bar bits, providing a buttery, crisp sweetness)
- 1 (14-ounce/397g) can sweetened condensed milk (the creamy, binding base)
- 0.5 cup (115g) unsalted butter, melted (adds richness and moisture)
- 2 large eggs (for structure and binding)
- Pinch of sea salt, optional (for topping after baking, enhancing the sweet-salty balance)
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 175 degrees C (350 degrees F). Place the unbaked 9-inch pie crust onto a baking sheet, preparing it for its sweet transformation.
- Layer Dry Toppings: Evenly scatter the chocolate chips, chopped pecans, shredded coconut, and toffee bits into the bottom of the prepared pie crust.
- Whisk Wet Ingredients: In a medium bowl, whisk together the sweetened condensed milk, melted butter, and eggs until they are well combined and smooth.
- Pour Filling: Carefully pour this creamy milk mixture over the dry toppings in the pie crust, ensuring an even distribution.
- Bake Pie: Bake for 50-60 minutes, or until the top is beautifully golden brown and the center is mostly set with a slight jiggle. If the center is too jiggly after the initial baking time, continue baking for an additional 5-10 minutes.
- Cool Completely: Remove the pie from the oven and cool completely on a wire rack for at least 2-3 hours before slicing and serving.
Notes
To make it nut-free, omit pecans and add an extra 0.5 cup of chocolate chips or use roasted sunflower seeds. For dairy-free, opt for dairy-free chocolate chips, condensed coconut milk, and a plant-based butter alternative. For gluten-free, swap in a certified gluten-free pie crust. Enhance flavor by stirring in 1 teaspoon alcohol-free vanilla extract or swirling a tablespoon of caramel sauce into the wet mixture. Top cooled pie with a sprinkle of flaky sea salt. If crust edges brown too quickly during baking, loosely cover them with strips of aluminum foil to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 550 calories
- Sugar: 55 g
- Sodium: 250 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 60 mg