Description
Sizemore Pie is everything you want in a summer pie: easy, ice cold and loaded with a toasted nut and coconut topping with some chocolatey deliciousness thrown in for good measure. Easy to make ahead and the recipe makes two pies, but this pie will seriously be gone in seconds!
Ingredients
- ½ sticks Butter
- 1 cup Shredded Coconut
- 1 cup Chopped Nuts (walnuts Or Pecans Work Really Well)
- 8 ounces, weight Cream Cheese, Softened
- 16 ounces, weight Cool Whip
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 1 cup M&M Candies, Crushed
- 2 Graham Cracker Crusts
Preparation
Add butter, coconut and nuts to a skillet and toast on medium high heat until golden brown, about 10 minutes. Let it cool.
Add softened cream cheese to a bowl and give it a few turns with the mixer to whip it up a bit. Add Cool Whip and sweetened condensed milk and mix on low until mixed and creamy.
Divide pie mixture evenly between prepared graham cracker crusts. Add M&Ms to a Ziploc bag and use a rolling pin or hammer to crush them up. Add cooled coconut/nut mixture to the bag with the M&Ms and mix it up.
Sprinkle the mixture on top of the pies. Freeze for at least 24 hours.
Note: No need to take it out of the freezer to soften before cutting, they cut perfectly right out of the freezer. Pies will keep in a freezer up to two months.
