Southern Living: Texas Trash Pie

First let's get this out of the way: this is a terrible name for such a fantastically delicious pie.  It's like all of the good things jammed into one buttery pie crust.  And even though pumpkin is the traditional pie for Thanksgiving, I just couldn't help myself.  It also doesn't hurt that it's stupidly easy to make.  Although you can certainly eat it cold or at room temperature, I highly recommend a quick trip through the microwave to get all those chocolatey and caramelly bits nice and gooey.

Note:  I used 60% bittersweet chocolate chips to offset the other really sweet ingredients a tad, and it was delicious.

Texas Trash Pie
From Southern Living

1 frozen (10-inch) piecrust or (9-inch) deep dish piecrust
1 cup chocolate chips
1 cup pretzels, crushed
1 cup graham crackers, crushed
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup Kraft caramel bits
½ cup (1 stick) unsalted butter, melted
1 (14-ounce) can sweetened condensed milk

Preheat the oven to 350°F.

Heat butter in a microwave-safe bowl until completely melted. Crush pretzels and graham crackers into small pieces.

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 a frozen pie crust.

Bake in the oven for 35 minutes or until the pie is set and the top is golden brown. Let pie cool for 30 minutes before cutting and serving.

Makes 8 to 12 servings