A delicious, no-bake pie with a crunchy pecan crust, a smooth cream cheese layer, rich chocolate pudding, and topped with Cool Whip, chopped pecans, and chocolate shavings. This Texas Trash Pie Recipe is a crowd-pleaser at potlucks, family gatherings, and bake sales.
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Prep Time: 20 minutesminutes
Cook Time: 18 minutesminutes
Chill Time: 4 hourshours
Total Time: 4 hourshours38 minutesminutes
Servings: 10
Calories: 250kcal
Cost: $12
Equipment
1 9-inch Glass Pie Pan (Pyrex recommended, tested 4 different brands)
1 Electric hand mixer (A stand mixer is not necessary)
1 Offset spatula (For smooth spreading of cream cheese layer)
1 Food processor (Optional, but makes chopping pecans quicker (or chop by hand))
Ingredients
For the Crust Layer:
1cupCoarsely chopped- Use food processor or chop by hand
1cupAll-purpose flour
¼cupGranulated sugar
½teaspoonSalt
½cupCold butter- Melted
For the Cream Cheese Layer:
8ozFull-fat cream cheese- Room temperature
1cupPowdered sugar
8ozCool Whip
1teaspoonPure vanilla extract
For the Chocolate Layer:
1packageInstant chocolate pudding mix
2cupsWhole milk- Cold, for mixing pudding
½cupMini chocolate chips
For the Topping:
8ozCool Whip
¼cupChopped pecans- For garnish
¼cupChocolate shavings- For garnish
Instructions
Preheat the oven to 350°F (175°C).
Pulse pecans in a food processor until coarsely chopped.
In a medium bowl, combine the chopped pecans, flour, sugar, melted butter, and salt.
Press mixture firmly into a 9-inch pie pan using the bottom of a glass.
Bake at 350°F for exactly 18 minutes until golden brown.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes