Texas Trash Pie is a fun and unexpected mix of sweet and salty flavors all baked into one delicious pie. It’s filled with crunchy nuts, chewy pretzels, gooey caramel, and melty chocolate—kind of like a candy bar and a pie had a tasty baby.
I love making Texas Trash Pie when I want to surprise my friends with something a little different. Everyone always asks for the recipe because it’s easy to put together, and it’s such a crowd pleaser. One tip I have is to use your favorite chocolate and nuts to give it your own twist—those little changes really make it special.
My favorite way to serve this pie is with a scoop of vanilla ice cream on top. The cold creaminess with the crunchy and chewy pie makes every bite a perfect mix of textures. It’s a great choice for parties or just a cozy night when you want something sweet but not too heavy.
Key Ingredients & Substitutions
Pie crust: You can use a graham cracker or traditional pastry crust. Graham cracker adds a sweet crunch, but if you prefer, a store-bought or homemade pie crust both work well.
Pretzels: They bring a salty crunch that balances the sweetness. Feel free to swap pretzels for salted nuts or crushed potato chips for a fun twist.
Chopped nuts: Pecans or walnuts add great texture and flavor. Use any nut you like or skip if allergic—extra pretzels or seeds can fill the gap.
Mix-ins (chocolate chips, butterscotch chips, marshmallows, coconut, crushed cookies): These build layers of sweetness and chewiness. If you don’t have butterscotch chips, you can use caramel bits or extra chocolate chips. Sweetened or unsweetened coconut both work; just pick your favorite.
Cream cheese and whipped topping: They make the creamy topping light and smooth. For a dairy-free option, try vegan cream cheese and coconut whipped cream.
How Do You Get the Perfect Melted and Set Layer in Texas Trash Pie?
The key here is the baking step where you melt all the mix-ins just enough to stick them together without burning the delicate marshmallows or chips.
- Mix the crunchy and chewy ingredients all together in a bowl to evenly distribute flavors and textures.
- Spread them evenly in the cooled pie crust to help heat circulate evenly.
- Bake at 350°F for about 10-12 minutes, watching carefully—the edges should bubble, and marshmallows should puff but not brown heavily.
- Remove from oven immediately to prevent burning; letting it cool slightly helps it firm up but keeps the layer soft.
- Spreading the cooled cream cheese and whipped topping on top creates a cool, fluffy finish that contrasts nicely with the warm base.
By following these steps, you get that gooey, crunchy, creamy mix that makes Texas Trash Pie such a hit every time.
Equipment You’ll Need
- 9-inch pie dish – A standard size that’s easy to handle and bakes evenly.
- Baking sheet – To catch any drips and make transferring easy.
- Mixing bowls – For combining your ingredients and the cream cheese topping.
- Electric mixer or whisk – To beat the cream cheese and whipped topping until smooth and fluffy.
- Measuring cups and spoons – For accurate ingredient portions.
- Spatula – To spread the topping and garnish neatly on the pie.
Flavor Variations & Add-Ins
- Use peanut butter chips instead of butterscotch for a nutty twist.
- Mix in chopped dried fruits like cranberries or apricots for extra sweetness.
- Salted caramel bits can replace or complement the butterscotch chips for a richer flavor.
- Swap pretzels with crunchy cereal or crushed cookies for different textures and flavors.
Texas Trash Pie
Ingredients You’ll Need:
Pie Base & Mix-ins:
- 1 prepared 9-inch pie crust (graham cracker or traditional pastry crust)
- 1 cup mini pretzels, roughly chopped
- 1 cup chopped nuts (pecans or walnuts)
- 1 cup semi-sweet chocolate chips
- 1 cup shredded coconut, sweetened or unsweetened
- 1 cup crushed cookies (Oreos work well)
- 2 cups mini marshmallows
- 1 cup butterscotch chips
Creamy Topping:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
For Garnish:
- Additional whole cookies and pretzels
How Much Time Will You Need?
This pie takes about 15 minutes to prep, 10-12 minutes to bake the filling, and at least 2 hours to chill and set in the fridge. Total time: roughly 2 hours and 30 minutes, mostly hands-off while it cools and chills.
Step-by-Step Instructions:
1. Preparing the Crust & Filling:
Preheat your oven to 350°F (175°C). Bake the pie crust as directed on the package until it’s golden and done. Let it cool while you prepare the filling. In a large mixing bowl, stir together chopped pretzels, nuts, chocolate chips, shredded coconut, crushed cookies, mini marshmallows, and butterscotch chips. Spread this mixture evenly into the cooled pie crust.
2. Baking the Pie Base:
Put the pie on a baking sheet and bake in the oven for 10-12 minutes. You want the chips to melt and the marshmallows to puff and bubble lightly but not brown too much. Take the pie out and let it cool for about 20 minutes until it’s warm but not hot.
3. Making the Creamy Topping:
While the pie is baking, beat the softened cream cheese and powdered sugar in a medium bowl until smooth with no lumps. Then gently fold in the whipped topping until well combined and fluffy.
4. Assembling & Chilling:
Spread the cream cheese and whipped topping mixture evenly over the warm baked layer in the pie dish. Cover the pie and refrigerate it for at least 2 hours, allowing it to set well.
5. Serving:
Before serving, decorate the top with whole pretzels and cookies for a fun look. Slice the pie, serve chilled, and enjoy the yummy mix of crunchy, creamy, sweet, and salty in every bite!
Can I Use a Homemade Pie Crust Instead of Store-Bought?
Absolutely! A homemade graham cracker or traditional pastry crust works great and adds a personal touch. Just make sure it’s fully baked and cooled before adding the filling.
Can I Make Texas Trash Pie Ahead of Time?
Yes! This pie actually tastes better after it has chilled for a few hours or overnight. Just cover it tightly and keep it refrigerated until ready to serve.
How Should I Store Leftovers?
Store any leftovers in an airtight container or cover the pie with plastic wrap and keep it in the fridge for up to 3 days. Slice and serve chilled for the best texture.
What Can I Substitute for Butterscotch Chips?
You can swap butterscotch chips with peanut butter chips, caramel bits, or extra chocolate chips depending on your flavor preference. Each gives a slightly different but delicious twist!
