MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Texas Trash Pie
 Categories: Pies, Pastry, Dairy, Chocolate, Nuts
      Yield: 6 Servings

      1    Pie crust; chilled
  1 1/2 c  Whole pretzels (56 g); more
           - for topping as desired
      6    Graham cracker sheets (92 g)
      1 c  Caramel squares (195 g)
      1 c  Pecans (113 g)
      1 c  Sweetened shredded coconut
           - (86 g)
    2/3 c  Semi-sweetened chocolate
           - chips (140 g)
    1/3 c  Dark chocolate chips (65 g)
     14 oz Can sweetened condensed milk
    1/2 c  Unsalted butter (113 g);
           - melted
    1/2 ts Kosher salt

  Set the oven to 425°F/218°C.

  Arrange oven one rack in the lower third and one in the middle of
  the oven.

  Line a 9" pie plate with the pie dough, pressing into the corners
  so it sits flush with the plate. Use a pair of scissors or a sharp
  knife to trim the excess dough if needed, leaving about a 1/2"
  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.

  Once firm, line the crust with parchment and fill it with dried
  beans or pie weights. Bake on the lower rack until the crust edge
  is lightly golden and matte, 15 to 17 minutes.

  Remove from the oven and carefully remove the parchment and
  weights. Lightly re-prick the crust and gently press down any spots
  bubbling up, if needed. Return the crust to the lower rack of the
  oven and continue to bake until the bottom and sides are matte and
  dry, 3 to 5 minutes. Let cool set over a wire rack until room
  temperature, about 45 minutes.

  While the crust cools, prepare the filling. Chop the pretzels; you
  should have about 1 cup chopped. Crush the graham crackers and add
  them to a large bowl with the pretzels. Finely chop the caramels
  using a greased sharp knife, yielding about 1-1/4 cups. Chop the
  pecans and add everything to the large bowl.

  Toss in the coconut and both kinds of chocolate chips and mix to
  combine.

  Turn the oven down to 350°F/175°C.

  In another bowl, use a rubber spatula to mix the sweetened
  condensed milk, melted butter, and salt until combined. Pour over
  the pretzel mixture and fold until evenly combined. The filling
  will be thick.

  Scrape the filling into the room-temperature pie crust and use the
  rubber spatula to gently press into an even layer. Top with more
  whole pretzels as desired.

  Bake the pie on the middle rack until the filling is set and golden
  on top, 40 to 45 minutes. If the top edge crust is getting too
  dark, you can use a crust shield or ring of foil to cover it.

  Cool the pie set over a wire rack until warm but not hot, about
  1 hour. Slice and serve.

  If serving the next day, cool the pie completely, then loosely
  cover and store at room temperature. Leftovers can be stored
  tightly covered in the pie plate at room temperature for up to
  2 days or sliced and stored in an airtight container at room
  temperature for up to 4 days.

  Recipe FROM: https://www.punchfork.com

  Uncle Dirty Dave's Archives

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