Sweet And Salty Texas Trash Pie Recipe

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Preheat oven to 350ºF. Mix together chocolate chips, caramel, graham crackers, coconut, pecans, and pretzels in a large bowl. (The bowl needs to hold at least 10 cups.) Add melted butter and sweetened condensed milk.

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Preheat oven to 350 F. Add the pretzels, graham crackers, coconut, pecans, chocolate chips, and caramel truffles in a large bowl. Mix to combine. Pour in the melted butter and condensed milk. Stir until the dry ingredients are coated and well combined. Pour the filling into the pie shell. Bake for 40 minutes.

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With a rack in the center position, preheat the oven to a low temperature set to 250°F (121°C). Line two sheet pans with parchment paper. Set aside. Pour the Rice Chex, mini pretzels, Fritos, pecans, and Cap'n Crunch in a large mixing bowl. Toss to evenly distribute.

Texas Trash Pie Recipe

Preheat the oven to 350 degrees. Spray a 13×9-inch dish with cooking spray, then line it with parchment paper. Sift 2 cups of flour, 1 3/4 cups of sugar, 1 teaspoon of baking soda, and 1 teaspoon of kosher salt in a larger mixing bowl. Set aside. Whisk 1/2 cup of buttermilk, 2 large eggs, and 1 1/2 teaspoons of pure vanilla extract in a bowl.

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Preheat the oven: Set the baking rack in the center of your oven, and preheat it to 350ºF. Prep the pie crust: Roll out the frozen pie crust and place it in a 9" pie pan. Press the crust down into the pan. You can leave the edge of the pie crust flat. Or, pinch the rim around the edges to make a pretty design.

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Step 1: Combine all filling ingredients. Ericka Sanchez for Taste of Home. Stir together chocolate chips, caramel (or butterscotch) chips, pretzels, graham crackers, coconut and sweetened condensed milk in a large bowl.

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Instructions. Preheat your oven to 350°F (175°C). Roll the pie crust out slightly and place in a pie dish, decorating the edges as desired. Place parchment paper over the crust and fill the paper with dry beans or pie weights. Bake for 10 to 15 minutes or until beginning to brown slightly.

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Fill a saucepan 1/4 of the way with water. Set a frying pan on top of the saucepan. Place the white chocolate in the frying pan. Turn the burner to medium-high heat. Stirring constantly, melt the chocolate until smooth. Pour the melted chocolate over the cereal mixture and toss to thoroughly combine.

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Step 2. Mix ingredients: Add all the filling ingredients to a large bowl and stir until everything is well combined. It might look a little messy, but that is completely normal! Step 3. Fill and bake: Add this filling to the premade pie shell, and level the filling to make even on top.

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Combine Dry Ingredients: In a large mixing bowl, mix together Corn Chex, Wheat Chex, Rice Chex, pretzel sticks, and mixed nuts. Prepare the Sauce: In a microwave-safe bowl, combine butter, Worcestershire sauce, Tabasco sauce, mashed garlic, seasoned salt, and onion powder. Microwave this mixture until the butter melts. Stir well to combine.

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Prepare single crust pastry. In a large bowl stir together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender cut in 1/4 cup shortening and 2 tablespoons butter until pea size. Sprinkle 1/4 to 1/3 cup ice water, 1 tablespoon at a time, over part of the flour mixture; gently toss with a fork.

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Add cereal, nuts and pretzels to a large bowl. Melt chocolate in pan over low heat or double boiler, stirring constantly until smooth. Drizzle chocolate over cereal, nut, and pretzel mixture, stirring gently to coat all. Spread the chocolate mixture onto wax paper. When cool, break into bite-sized pieces.

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Preheat oven to 250. Mix the first 7 ingredients in a cup with a spout. Mix all dry ingredients in a baking pan. Pour the butter and seasonings over the dry mix, stirring until each piece is coated. Bake for 1 hour, stirring every 15 minutes. Cool.

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Preheat oven to 250 degrees. Combine all Chex Cereal, pretzel sticks, peanuts and rye chips in very large bowl. Melt butter. Mix spices and Worcestershire in the melted butter. Pour over cereal mix and toss well. Pour onto 2 ungreased cookie sheets and bake for about 1 hour, stirring every 15 minutes. Spread onto paper towels to cool.

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Use a pair of scissors or a sharp knife to trim the excess dough (if needed), leaving about a 1/2-inch overhang. Fold the overhanging dough underneath itself to build up the crust and crimp as desired. Prick the bottom and sides of the crust all over with a fork. Freeze for 10 minutes until firm.

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Combine all filling ingredients (chocolate chips, pretzels, graham crackers, coconut, pecans, caramel bits, butter, and sweetened condensed milk) in a large bowl until well blended. Pour the entire filling into the frozen pie crust, and bake for 40-45 minutes or until the pie is set and the top is golden brown.