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Texas Trash Pie

Texas Trash Pie

Texas Trash Pie, a brilliantly chaotic concoction that’s surprisingly easy to make and incredibly rewarding. This no-bake marvel is perfect for when you need a crowd-pleasing dessert without the fuss, blending a delightful mix of textures and flavors that will have everyone digging in for more.
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Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 3 minutes
Total Time 3 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Texan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch pre-baked pie crust completely cooled
  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter chips
  • 1 cup butterscotch chips
  • 1 cup chopped pecans
  • 1 cup miniature pretzels broken into pieces
  • 1 jar (10-12 oz) caramel topping ice cream topping variety
  • 1 jar (8-10 oz) marshmallow creme
  • 0.5 cup butter softened
  • 1 teaspoon vanilla extract
Optional toppings
  • whipped cream
  • extra chocolate shavings
  • sea salt flakes

Equipment

  • 9-inch pie crust (pre-baked and cooled)
  • Microwave-safe bowl
  • Electric mixer
  • Large Bowl

Method
 

  1. Ensure your 9-inch pie crust is pre-baked and completely cooled. This provides the sturdy base for our delicious Texas Trash Pie.
    1 9-inch pre-baked pie crust
  2. In a microwave-safe bowl, combine the semi-sweet chocolate chips, peanut butter chips, and butterscotch chips. Microwave in 30-second intervals, stirring well after each interval, until the chips are completely melted and smooth. Be careful not to overheat.
    1 cup semi-sweet chocolate chips, 1 cup peanut butter chips, 1 cup butterscotch chips
  3. To the melted chocolate chip mixture, add the chopped pecans and broken miniature pretzels. Stir gently until all the crunchy elements are well coated with the melted chocolate.
    1 cup chopped pecans, 1 cup miniature pretzels
  4. In a separate large bowl, combine the caramel topping, marshmallow creme, softened butter, and vanilla extract. Using an electric mixer, beat these ingredients on medium speed until they are light, fluffy, and well incorporated, creating a smooth and luscious filling.
    1 jar (10-12 oz) caramel topping, 1 jar (8-10 oz) marshmallow creme, 0.5 cup butter, 1 teaspoon vanilla extract
  5. Gently fold the chocolate, pecan, and pretzel mixture into the marshmallow creme filling. Aim to distribute the crunchy bits evenly throughout the filling without overmixing.
    1 cup semi-sweet chocolate chips, 1 cup peanut butter chips, 1 cup butterscotch chips, 1 cup chopped pecans, 1 cup miniature pretzels, 1 jar (10-12 oz) caramel topping, 1 jar (8-10 oz) marshmallow creme, 0.5 cup butter, 1 teaspoon vanilla extract
  6. Spoon the entire Texas Trash Pie mixture into the pre-baked pie crust, spreading it evenly to fill the crust.
    1 9-inch pre-baked pie crust
  7. Cover the pie loosely with plastic wrap or foil and refrigerate for at least 2-3 hours, or until the pie is firm and set. This chilling time is crucial for the flavors to meld and the pie to hold its shape.
  8. Before serving, you can add optional toppings like whipped cream, extra chocolate shavings, or a sprinkle of sea salt flakes for an extra touch of gourmet flair. Slice and enjoy this incredible Texas Trash Pie!
    whipped cream, extra chocolate shavings, sea salt flakes

Notes

Leftover Texas Trash Pie can be stored in an airtight container in the refrigerator for up to 3-4 days. Enjoy cold or slightly warmed.
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