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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