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!
Sizemore Pie is the ultimate heirloom recipe — handed down and shared over several generations. My Uncle Kent got it from his sister after she received a copy of it with her electric bill. Side note — I’m imagining that this was some sort of customer relations move: like “Hot about your electric bill? Cool off with a slice of this delicious pie!” Honestly, more companies should adopt this practice now that I think about it. Not a bad move at all.
And like a lot of heirloom recipes, Sizemore Pie has a name that gives you zero clue what the final dish is all about, much like its friends Watergate Salad and Robert Redford cake. Don’t let any of these ingredients in this scare you off from trying it — my sister is a lifelong dedicated nut and coconut hater in all desserts and we were both vying for the last piece of this pie. These pies will keep in the freezer for up to two months, but I doubt they’ll last that long! Mine made it to the two day mark :).
First up, grab your shredded coconut and nuts …
A few ingredient notes here: I had to google from the baking aisle at Walmart where to find the darn coconut because I kept missing it. I’ll save you a google: it’s typically right by or under the chocolate chips in the baking aisle. Then for nuts I went with a “Sundae Packs” of nuts that were a chopped nut mix (exactly the amount needed for the recipe) for $1.68 that I found at end of the ice cream freezer aisle. If you can’t find that nut mixer, pecans or walnuts work just great (and if you’re like me and always waste half a bag, my coworker Linda let me know nuts are freezable if you’re worried about wasting some.)
Mix your butter, nuts and coconut in a pan and put it on medium high heat to get it toasty. For whatever reason I chose the World’s Tiniest Pan to try to accomplish this which was not a good time. Don’t be like me — choose an appropriately sized pan. My topping took about 10 minutes and really toasted up fast at the end. So feel free to move on to other prep, but keep an eye on it and stir it occasionally until it’s the golden brown you want.
Next up, place your softened cream cheese in a bowl. I gave my cream cheese a few whirls with the mixer before adding the rest of the ingredients for the pie filling. Since they’re all the same color, I thought it would be hard to differentiate between the ingredients and I knew the cream cheese would be the problem child in getting evenly mixed up. Add your sweetened condensed milk and Cool Whip to the bowl and mix everything on low until creamy. Pour into your prepared graham cracker crusts.
Let your coconut/nut mixture cool a bit. While that’s happening, grab your M&M’s. I popped mine in a Ziploc bag and just hit them with a hammer until they were crushed to my liking. It was kind of like an adult version of Whack-a-Mole and I did a few extras just for fun :). I poured the cooled coconut/nut mixture into the bag with my M&M’s and mixed it all up in there. Then just sprinkle on your pie(s). Pop them into the freezer and they’re ready to serve at about 24-hours.
Take them out of the freezer right when you’re ready to serve — no need to plan ahead, which is totally right up my alley. I was nervous about this step because I envisioned it being a similar experience to sawing through a DQ ice cream cake and was worried that I should have given it more time, but it cut absolutely perfectly right out of the freezer. No arm strain involved!
Need some ideas to round out your cookout?
Although if you want to make Sizemore Pie your main dish, I’m certainly not here to judge 🙂 But if you’re looking for some dishes to round things out a bit, Sizemore Pie would pair great with Bacon, Egg & Cheese Deviled Eggs and some Easy Nachos on the Grill with some Wine Slushies thrown in for good measure. Or use those other dishes to distract your guests from the pie so you can have more of it — it’s seriously that good! Enjoy!
- 2 8 oz. containers of Cool Whip, thawed
- 1 can sweetened condensed milk
- 8 oz. cream cheese, softened
- 1 cup shredded coconut
- 1 cup chopped nuts (pecans or walnuts work well)
- 1/2 stick of butter
- 1 cup of M&M's, crushed
- 2 prepared graham cracker crusts
- Add the butter, coconut and nuts to a skillet and toast on medium high heat until golden brown, about 10 minutes. Let it cool.
- Add your softened cream cheese to a bowl and give it a few turns with the mixer to whip it up a bit
- Add your Cool Whip and sweetened condensed milk and mix on low until mixed and creamy
- Divide the pie mixture evenly between the prepared graham cracker crusts
- Add your M&M's to a Ziploc bag and use a rolling pin or hammer to crush them up
- Add your cooled coconut/nut mixture to the bag with the M&M's and mix it up
- Sprinkle the mixture on top of the pies
- Freeze for at least 24 hours
- 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.