Duke's Hula Pie
This famous Hula Pie is a no-bake Hawaiian dessert made with macadamia nut ice cream, a chocolate cookie crust, rich chocolate fudge with espresso, whipped cream, and crunchy macadamia nuts. Creamy, indulgent, and perfect for entertaining or summer desserts.
Ingredients
Hula Pie
- 1 9-inch Homemade chocolate cookie crust or store bought
- 1 gallon Vanilla ice cream
- 2 teaspoons Coconut extract
- 1 ¼ cup Chopped macadamia nuts divided
- 3 cups Hot fudge sauce homemade or store bought
- Whipped cream for topping
Homemade Cookie Crust
- 7 ounces chocolate cookie crumbs
- 4 tablespoons unsalted butter melted
- Pinch of salt
Homemade Hot Fudge
- 1 cup Unsweetened Cocoa Powder
- 1 cup Sugar
- 1 cup Heavy Cream
- 1 stick Salted Butter Cut Into Pieces
- 3 tsp. Vanilla
- 1 shot espresso or strong coffee
Instructions
Pie Assembly
- Prepare cookie pie crust (recipe below) and place in the freezer.
- Remove ice cream from the freezer and allow it to soften for 10-15 minutes. (Be careful not to melt)
- Place the softened ice cream into a stand mixer fitted with the dough hook attachment. Turn the mixer to low and add the coconut extract and 1 cup macadamia nuts. Mix until incorporated.
- Scoop ice cream into prepared pie shell, smoothing it into a rough dome, or bombe, as high as you’d like. Then place in the freezer to set until frozen again.
- Make hot fudge sauce (recipe below) and let cool to room temperature.
- Add warm espresso or coffee and mix into hot fudge sauce and spread topping even over ice cream bombe.
- Freeze until ready to serve.
- Drizzle with extra hot fudge, add whipped cream all around the bottom of the slice and the remaining chopped macadamia nuts and serve.
Cookie Crust
- To make the cookie crumbs, put cookies in a food processor and pulse until you have fine crumbs.
- Combine the cookie crumbs with melted butter and a pinch of salt in a medium bowl until the crumbs are fully moistened.
- Scrape into a 9-inch pie pan, then compress into an even layer with a flat-bottomed measuring cup or by hand.
- Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan.
- Set in the freezer until ready to use.
Hot Fudge Sauce
- In a medium saucepan, gently whisk together the cocoa powder and sugar.
- Whisk in the cream, then turn the heat to medium and whisk it as it warms up. When the mixture starts to heat up, add the butter and stir it in to melt.
- Then when the mixture is nice and hot, add the vanilla and stir it to combine.
- Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar until ready to use.
Notes
*Hot Fudge Sauce: Store it in the fridge (it will become solid as it cools). To serve, scoop out the amount you need and place it in a microwave-safe bowl. Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.