Texas Trash Pie: A Gooey Delight Everyone Will Love

Texas Trash Pie is a customizable, gooey dessert loved for its blend of chocolate, coconut, and nuts, making it a crowd-pleaser.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

2 cups graham cracker crumbs Substitution: Crushed vanilla wafers or shortbread cookies can be used.

For the Filling

1 cup sweetened coconut No direct substitution; can omit for a less sweet pie.
1 cup chocolate chips Substitution: Peanut butter chips or butterscotch chips can provide a unique twist.
1 cup pecans Substitution: Walnuts or almonds work well for a nut allergy-friendly option.
14 ounces sweetened condensed milk Substitution: Sweetened condensed coconut milk is a fantastic dairy-free choice.

Equipment

9x13-inch Baking Pan

Method

Step‑by‑Step Instructions for Texas Trash Pie

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
In the baking pan, evenly spread 2 cups of graham cracker crumbs across the bottom.
Sprinkle 1 cup of sweetened shredded coconut over the graham cracker layer, then add 1 cup of chocolate chips.
Chop and sprinkle 1 cup of pecans over the chocolate chips.
Pour one can (14 ounces) of sweetened condensed milk evenly over the ingredients.
Bake for 25–30 minutes until the edges turn golden brown and the top is bubbly.
Allow the pie to cool completely in the pan before cutting it into serving pieces.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 25gVitamin A: 5IUCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container at room temperature for up to five days. Can refrigerate for a week or freeze for three months.

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