Texas Trash Pie

This Texas Trash Pie is a no-fuss, crowd-pleasing dessert that mixes sweet chocolate, crunchy pecans, and coconut in a buttery pie crust — perfect for potlucks or weeknight treats. It comes together quickly and stores well for easy slices on the go, and if you love pies, try our best Irish steak pie for another hearty option.

Why You’ll Love This Texas Trash Pie

• Irresistible mix of chocolate, pecans, and coconut for layered flavor.
• Quick to assemble — great for last-minute guests.
• Family-friendly and easily doubled for a crowd.
• Holds up well as leftovers for 2–3 days.
• No fancy skills required; great for beginner bakers.

Ingredients Needed

• Crust
  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
• Wet mix
  • 1/2 cup (1 stick) butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
• Add-ins and toppings
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut

Step-by-Step Instructions 5 (always use H2 and H3)

1. Preheat the oven to 350°F (175°C).

2. In a mixing bowl, combine melted butter, sugar, and eggs until well blended.

3. Stir in vanilla extract, chocolate chips, pecans, and coconut.

4. Pour the mixture into an unbaked pie crust and spread evenly.

5. Bake for 25-30 minutes until set and lightly browned.

6. Allow to cool before serving. Enjoy!

Serving Suggestions Texas Trash Pie

• Serve warm with a scoop of vanilla ice cream and a drizzle of caramel.
• Sprinkle extra chopped pecans and a few chocolate shavings on top for presentation.
• Offer coffee or a bold cold brew to balance the sweetness.
• Turn dessert night into a Southern spread alongside a slice of pecan pie dump cake for variety.

Tips for Success Texas Trash Pie

• Use room-temperature eggs so they blend smoothly with the butter and sugar.
• Bake until the center is just set to avoid a soggy filling; it will firm as it cools.
• Toast the pecans lightly for added depth and crunch.
• Store covered at room temperature for up to 2 days or refrigerate for 4 days.
• For crust tips and technique ideas, see a similar pie approach used in mini pot pies.

Variations

Here are a few easy ways to change it up:

• Nut swap: Use walnuts or almonds instead of pecans for a different crunch.
• Chocolate swap: Try white chocolate chips or a mix of bittersweet and milk chocolate.
• Dairy-free option: Substitute coconut oil for butter and use dairy-free chocolate chips.

Follow us on Pinterest for more cozy ideas.

Texas Trash Pie

This no-fuss dessert features a delightful mix of chocolate, crunchy pecans, and coconut baked in a buttery pie crust, making it perfect for potlucks or weeknight treats.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Crust

• 1 9-inch unbaked pie crust (store-bought or homemade)

Wet mix

• 1/2 cup butter, melted 1 stick
• 1 cup granulated sugar
• 2 large eggs Room temperature
• 1 tsp vanilla extract

Add-ins and toppings

• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans Can toast for added depth
• 1 cup shredded sweetened coconut

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine melted butter, sugar, and eggs until well blended.
3. Stir in vanilla extract, chocolate chips, pecans, and coconut.
4. Pour the mixture into an unbaked pie crust and spread evenly.

Baking

1. Bake for 25-30 minutes until set and lightly browned.
2. Allow to cool before serving. Enjoy!

Notes

Serve warm with vanilla ice cream and caramel for added richness. Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.