Texas Trash Pie: The Ultimate No-Bake Chocolate Lovers’ Dessert

ByDeShawn Ellis
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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Meet Texas Trash Pie, the kind of no bake dessert that looks fancy enough to impress and takes approximately zero culinary heroics. It is chocolatey, creamy, crunchy, and perfect for those nights when dessert should be easy and glorious. Ready to make something delicious without lighting the oven?

Why This Recipe is Awesome (H2)

Why is this recipe awesome? For starters, it is basically foolproof. It tastes like you worked hard even though you did not. You get layers of real chocolate pudding, tangy cream cheese filling, and a crunchy top that makes every forkful sing. Want proof that laziness can be delicious? This pie is it.

Also, if you are into winning potlucks or pretending you are a dessert magician, this pie has your back. Need variations? Swap the toppings and act like that was the plan all along. FYI I once served this to people who claimed they do not like cream cheese desserts and they went back for seconds. If you want a cookie sidekick with similar levels of sin and joy, check out these Cadbury egg cookies for a cocoa-charged companion: Cadbury egg cookies.

Ingredients You’ll Need (H2)

  • 1 pre-made graham cracker crust because we are not about to make crust today
  • 1 (3.9 oz) box instant chocolate pudding mix, the instant kind, trust me
  • 1 1/2 cups cold milk, full fat if you want extra richness
  • 8 oz cream cheese, softened to avoid lumps and drama
  • 1 cup powdered sugar, sift it if you want to feel fancy
  • 8 oz whipped topping like Cool Whip, because stability matters
  • 1/2 cup chopped pecans for crunch and personality
  • 1/2 cup mini chocolate chips for tiny bursts of joy
  • Optional: 1/4 cup shredded coconut or toffee bits for flair and texture

Quick tip: soften the cream cheese to room temperature so you do not end up with a lumpy filling. Nobody wants crunchy cream cheese.

Step-by-Step Instructions (H2)

  1. In a bowl, whisk pudding mix and milk for 2 minutes. Let set for 5 minutes.
  2. In another bowl, beat cream cheese and powdered sugar until smooth.
  3. Fold whipped topping into the cream cheese mixture. Be gentle but thorough.
  4. Spread chocolate pudding into the graham cracker crust. Smooth it out so it looks intentional.
  5. Top with the cream cheese mixture. Spread it evenly like you care.
  6. Sprinkle pecans and chocolate chips on top. Add coconut or toffee bits if you are feeling wild.
  7. Refrigerate at least 2 hours before serving. Patience equals better structure.

Texas Trash Pie: The Ultimate No-Bake Chocolate Lovers’ Dessert

Common Mistakes to Avoid (H2)

  • Thinking you can skip chilling time and slice immediately. You cannot. Give it the 2 hour chill. Cold pie slices better.
  • Using cold cream cheese straight from the fridge. That gives you lumps and tears and regret. Soften it first.
  • Overbeating the whipped topping once it is folded into the cream cheese. You will deflate that light, dreamy texture. Stop while it still looks fluffy.
  • Forgetting to drain any wet toppings. If you add canned fruit or super crunchy buttery stuff, control the moisture or your crust gets sad.
  • Trying to warm up slices in the microwave to fix texture. That will ruin the layers. Just let it sit at room temperature for 5 minutes if it is too firm.

Alternatives & Substitutions (H2)

  • No graham crust? Use an Oreo crust or a premade chocolate cookie crust. Both play nicely with pudding.
  • Out of pecans? Walnuts or chopped pretzels work. Pretzels add a salty-sweet vibe that is honestly delightful.
  • Dairy free? Try a dairy free whipped topping and a plant based cream cheese. The pudding mix may be tricky so read labels.
  • Want more chocolate? Fold some crushed candy bars into the top or use chocolate shavings. If you want meltier, add a drizzle of warmed chocolate right before serving.
  • Skipping the powdered sugar? Use maple syrup or honey for a slightly different sweetness profile, but reduce the amount of whipped topping to keep consistency.

My opinion? pecans plus mini chips hit the sweet and crunchy spot. Coconut is optional but it gives the pie a little tropical hat. IMO keep at least one crunchy element unless you prefer mushy dreams.

Texas Trash Pie: The Ultimate No-Bake Chocolate Lovers’ Dessert

FAQ (Frequently Asked Questions) (H2)

Q. Can I make this ahead of time?
A. Yes you can. Make it the night before and keep it chilled. It actually firms up nicely so you get cleaner slices. Just cover it well so it does not absorb fridge smells.

Q. Can I use low fat milk or skim milk?
A. Technically yes. It will set, but the texture gets lighter and less indulgent. If you want the full dessert experience go for whole milk.

Q. Can I use margarine instead of butter in the crust?
A. Wait what crust? You used a premade crust like the recipe says. But if you are building a crust from crumbs, use real butter. Margarine is doable but why hurt your soul like that.

Q. Can I freeze this pie?
A. You can freeze it but the whipped topping changes texture when thawed. If you must freeze, wrap tightly and let it thaw overnight in the fridge. The texture will not be exactly the same but still tasty.

Q. Is it okay to use fresh whipped cream instead of Cool Whip?
A. Yes. Just whip it to soft peaks and fold carefully. Fresh whipped cream adds a lightness that is lovely but it can deflate faster.

Q. What if my pudding is too runny or too thick?
A. Too runny? Let it set longer or chill it. Too thick? You can fold in a tablespoon or two of milk until you get the desired spreadable consistency. But do this sparingly.

Final Thoughts (H2)

You just made a pie that looks like a million bucks with about zero fuss. Seriously, this is the kind of dessert that gets you compliments and maybe even a request to bring it again. Want more no bake fun? Try swapping toppings, adding crushed cookies, or making mini versions in cups for individual servings. Now go impress someone or treat yourself. You earned it and you deserve that second slice.

Conclusion (H2)

If you want to peek at another take on Texas Trash Pie for inspiration check out this version from Texas Trash Pie – Lou Lou Girls. And if you like fudgy no bake ideas, this Best No Crust Fudge Pie Recipe – Thistle Key Lane is a great follow up to keep your dessert game strong.

Happy pie making and enjoy the applause.

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Texas Trash Pie

  • Author: admin
  • Total Time: 130 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A no-bake dessert that’s chocolatey, creamy, and crunchy, perfect for impressing guests with minimal effort.

Ingredients

Scale
  • 1 pre-made graham cracker crust
  • 1 (3.9 oz) box instant chocolate pudding mix
  • 1 1/2 cups cold full-fat milk
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 8 oz whipped topping (like Cool Whip)
  • 1/2 cup chopped pecans
  • 1/2 cup mini chocolate chips
  • Optional: 1/4 cup shredded coconut or toffee bits

Instructions

  1. In a bowl, whisk pudding mix and milk for 2 minutes. Let set for 5 minutes.
  2. In another bowl, beat cream cheese and powdered sugar until smooth.
  3. Fold whipped topping into the cream cheese mixture.
  4. Spread chocolate pudding into the graham cracker crust.
  5. Top with the cream cheese mixture and spread evenly.
  6. Sprinkle pecans and chocolate chips on top; add coconut or toffee bits if desired.
  7. Refrigerate for at least 2 hours before serving.

Notes

Soften cream cheese to room temperature to avoid lumps. Patience in chilling leads to better structure.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: no-bake, dessert, chocolate, cream cheese, easy pie, Texas Trash Pie

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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