Last updated: September 13, 2026
Texas trash pie takes everything good sitting in the pantry and bakes it into one gooey, chewy, crunchy dessert, and the recipe card below has the exact amounts so you can build it tonight.
A graham cracker crust holds a loaded mix of semisweet chocolate chips, butterscotch chips, mini marshmallows, chopped pecans, sweetened shredded coconut, and crushed pretzels.
Melted butter and a can of sweetened condensed milk pull everything together as it bakes, so the layers turn into one sliceable dessert instead of a pile of loose toppings.
Use a store-bought 9-inch graham cracker crust to keep this quick, or swap in a homemade one if that’s already part of your baking routine.
Why the Pretzels Matter
The crushed pretzels are what turn this from a sweet marshmallow bar into an actual trash pie, since they bring salt and crunch against all that melted chocolate and butterscotch.
Crush them into pieces roughly the size of a pecan half so they stay crunchy after baking instead of turning soft in the condensed milk.
Swaps and Variations
Walnuts or peanuts work in place of pecans, and pretzel sticks crush down just as well as the twisted kind.
Some home bakers swap the butterscotch chips for peanut butter chips or white chocolate chips, which still sets up the same way in the oven.
How to Make Texas Trash Pie
Preheat the oven to 350 degrees Fahrenheit and set the graham cracker crust on a rimmed baking sheet, since the filling can bubble over the edges as it bakes.
Layer the chocolate chips, butterscotch chips, mini marshmallows, chopped pecans, shredded coconut, and crushed pretzels evenly across the bottom of the crust.
Drizzle the melted butter over the top so every layer gets a little coverage, then pour the sweetened condensed milk evenly over the entire pie.
Bake for 22 minutes, until the marshmallows are toasted golden brown and the condensed milk has bubbled into every gap between the layers.
Cooling and Chilling
Let the pie cool at room temperature for about 30 minutes so the top firms up before it goes into the refrigerator.
Chill the pie for at least 3 hours, and preferably overnight, so the condensed milk fully sets and the slices hold together when cut.
Cutting Clean Slices
Run a sharp knife under hot water and wipe it dry between cuts, since the chocolate and marshmallow layer grabs onto a cold blade.
A thin offset spatula makes it easier to lift the first slice out cleanly, and every slice after that comes out easier once there’s room in the pan.
Storage and Make-Ahead Tips
Store texas trash pie covered in the refrigerator for up to 4 days, since the condensed milk filling stays fresh and the pretzels hold their crunch better cold.
This pie is genuinely better made a day ahead, since the extra chill time gives the filling more time to fully set before slicing.
Freezing is not recommended, since the marshmallows and pretzels lose their texture once thawed.
The Story Behind Trash Pie
Trash pie desserts grew out of the same pantry-clearing instinct as trash can cookies and kitchen sink bars, tossing in whatever sweet, salty odds and ends were on hand rather than following one fixed recipe.
The Texas name points to the bigger, more loaded style common in Texas potlucks and church suppers, where a dessert is expected to feed a crowd and use up half the pantry doing it.
That same anything-goes spirit is why the ingredient list below works as a starting point rather than a strict rulebook, since the pie holds together with almost any combination of chips, nuts, and crunchy add-ins.
Use the recipe card below to build this exact version step by step, then read on for answers to the most common questions about making it.
Texas Trash Pie
A loaded no-fuss pie layering chocolate chips, butterscotch chips, marshmallows, pecans, coconut, and pretzels over a graham cracker crust, baked and chilled until sliceable.
Ingredients
- 1 9-inch graham cracker pie crust
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup mini marshmallows
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 1 cup crushed pretzels
- 1/4 cup unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit and place the graham cracker crust on a rimmed baking sheet.
- Layer the chocolate chips, butterscotch chips, mini marshmallows, chopped pecans, shredded coconut, and crushed pretzels evenly across the crust.
- Drizzle the melted butter evenly over the top.
- Pour the sweetened condensed milk evenly over the entire pie.
- Bake for 22 minutes, until the marshmallows are golden brown and the condensed milk has bubbled through the layers.
- Cool at room temperature for 30 minutes.
- Chill in the refrigerator for at least 3 hours, or overnight, before slicing.
Notes
Store covered in the refrigerator for up to 4 days. This pie is best made a day ahead so the filling fully sets. Freezing is not recommended, since the marshmallows and pretzels lose their texture once thawed.
Nutrition Information:
Yield:
8Serving Size:
1 slice (about 120g)Amount Per Serving: Calories: 420Total Fat: 24gSaturated Fat: 12gSodium: 220mgCarbohydrates: 48gFiber: 2gSugar: 38gProtein: 5g
Texas Trash Pie Questions Answered
Can I use a different crust?
A shortbread or chocolate cookie crust both work in place of graham cracker, since either one holds up under the melted filling the same way.
Avoid a flaky pastry crust, since it does not have the structure to support this heavier, chunkier filling.
Why did my filling turn out runny?
A runny slice almost always means the pie needs more chill time, since the condensed milk needs a full 3 hours in the refrigerator to firm up.
If it is still soft after that, the pie likely came out of the oven a few minutes early and the condensed milk never fully bubbled through the layers.
Can I make texas trash pie without nuts?
Yes, simply leave out the pecans and add an extra half cup of pretzels or chocolate chips in their place to keep the layer full.
This also makes the pie safe for anyone avoiding tree nuts, as long as the rest of the kitchen is nut-free too.
How far ahead can I make this pie?
Texas trash pie can be made up to 2 days ahead and kept covered in the refrigerator until serving.
Slice it straight from the fridge, since it holds its shape best cold rather than at room temperature.
What can I serve with it?
A scoop of vanilla ice cream or a spoonful of whipped cream plays well against the rich, salty-sweet filling.
A hot cup of coffee also balances the sweetness nicely if this is going out after a big dinner.
Can I double this recipe?
Doubling works best as two separate 9-inch pies rather than one deep dish, since a single deeper pie takes much longer to bake through evenly.
Bake the two pies on separate racks and rotate them halfway through for the most even results.
Why This Recipe Works
Texas trash pie works because the sweetened condensed milk does double duty, sweetening the whole pie while acting as the glue that holds every loose ingredient in place once it sets.
Baking everything together, rather than melting the chips separately and pouring them over a no-bake base, is what lets the marshmallows toast and the pretzels stay crisp instead of turning soggy in a wet filling.
The mix of textures is what keeps this pie interesting past the first bite, since a soft marshmallow, a crunchy pretzel, and a toasted pecan rarely show up together in the same forkful.
Chilling it fully before slicing is the last piece of that structure, giving the condensed milk time to firm up so the pie cuts into clean slices instead of falling apart on the plate.
Texas Trash Pie Worth Making Again
Texas trash pie earns its spot at the table by turning a handful of pantry staples into a dessert people go back for seconds on.
Once the layers are chilled and set, every slice delivers that same loaded mix of chocolate, butterscotch, marshmallow, and crunch that makes this pie worth keeping in regular rotation.
