I Made Texas Trash Pie, the Iconic Lone Star State Treat
Despite its name, Texas Trash Pie is anything but. This deliciously easy pie is made from ingredients you already have in your kitchen.
Nestled between Houston and Austin, you’ll find the best pie shop in Texas: Royers Round Top Cafe. There, owners Bud and Karen Royer and their four children have perfected the delicious dessert known as Texas Trash Pie.
The Royers moved to Round Top in 1987 and took over the 40-seat Round Top Cafe. Even though they had no culinary background, Bud and his family popularized the cafe into what is now “a Texas country bistro serving gourmet comfort food,” all through word-of-mouth marketing. Their beloved Texas Trash Pie led the marketing efforts—so much so that Bud is known as “The Pieman.” The cafe has grown into a southern comfort food catering and event planning company, handling everything from consulting to florals, photography and more.
What Is Texas Trash Pie?
Texas Trash Pie is quick and easy to prepare, aka a novice baker’s dream. The filling is made with sweetened condensed milk, chocolate chips, coconut, graham crackers, caramel and pretzels, and smoothed into a premade pie shell (though you can use homemade pie crust if you have time). It’s ooey and gooey and goes best with a scoop of vanilla ice cream. If you can get your hands on Vanilla Blue Bell Ice Cream, you’ll be enjoying Texas Trash Pie as you would at Royers Round Top Cafe!
Before you get started on making your own, don’t forget to check out our favorite pie-making tips.
Using a silicone spatula, transfer filling mixture into frozen pie crust. Spread mixture evenly.
Step 3: Bake
Preheat oven to 350°F. Bake for 45 minutes. Let pie cool 15 minutes before slicing.
How to Store Texas Trash Pie
To keep Texas Trash Pie fresh, cover with plastic wrap and keep cool in refrigerator. You can also freeze it.
Where to Buy Texas Trash Pie
If you prefer the real deal, don’t fret. Authentic Texas Trash Pie can be delivered to your front door via Royers Round Top Cafe or Goldbelly.