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.
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
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine melted butter, sugar, and eggs until well blended.
- Stir in vanilla extract, chocolate chips, pecans, and coconut.
- Pour the mixture into an unbaked pie crust and spread evenly.
Baking
- Bake for 25-30 minutes until set and lightly browned.
- 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.