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Texas Trash Pie loaded with chocolate chips, pecans, and caramel — classic Texas dessert

Texas Trash Pie

A gloriously indulgent dessert pie filled with a chaotic mix of chocolate chips, butterscotch chips, peanut butter chips, nuts, pretzels, and candies all bound together with sweetened condensed milk in a buttery pie crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 1 9-inch pre-made pie crust
  • 1 can sweetened condensed milk 14 oz
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup milk chocolate chips
  • 0.5 cup butterscotch chips
  • 0.5 cup peanut butter chips
  • 1 cup chopped pecans or walnuts
  • 1 cup mini pretzels broken into pieces
  • 0.5 cup coconut flakes optional
  • 1 cup M&Ms or other bite-sized candies

Method
 

  1. Preheat oven to 350°F (175°C). Unroll the pie crust into a 9-inch pie dish and poke the bottom a few times with a fork.
  2. Pour the sweetened condensed milk evenly over the bottom of the pie crust.
  3. Layer half the chocolate chips, pretzels, and nuts into the crust, followed by the butterscotch chips, peanut butter chips, candies, and coconut if using. Repeat the layers with the remaining ingredients.
  4. Place the pie on a baking sheet and bake for 30–40 minutes until the crust is golden brown and the filling is bubbly.
  5. Remove from the oven and allow to cool completely on a wire rack before slicing and serving.

Notes

Let the pie cool completely before slicing — it needs time to set. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Feel free to swap in any chips, candies, or nuts you have on hand.