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92% would make again

Hula Pie

Our version of hula pie, a Hawaiiian-inspired dessert, is made with the traditional chocolate cookie crust and coffee-flavored ice cream loaded with macadamia nuts. Using a bowl and softened ice cream, we freeze the ice cream into a dome shape, then invert it onto the crust for a dessert that is as tall as it is delicious. It’s all topped with a rich chocolate fudge sauce and served with homemade whipped cream and more toasted macadamia nuts for added crunch.

Tasty Team

Total Time

13 hr 15 min

13 hr 15 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Total Time

13 hr 15 min

13 hr 15 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Ingredients

for 6 servings

  • 13 chocolate sandwich cookies
  • 4 tablespoons unsalted butter, divided
  • 3 pt coffee ice cream (1.4 g)
  • 1 cup unsalted macadamia nuts (125 g), roasted and roughly chopped, divided
  • nonstick cooking spray, for greasing
  • 1 ⅔ cups heavy cream (400 g), divided
  • ½ cup light corn syrup (120 mL)
  • ¼ cup dark brown sugar (50 g)
  • ¼ cup cocoa powder (25 g)
  • ¼ teaspoon kosher salt
  • 1 cup semisweet baking chocolate chips (175 g)
  • 1 teaspoon McCormick® vanilla extract
  • ¼ cup powdered sugar (25 g)

Nutrition Info

    Calories 1142
    Fat 85g
    Carbs 97g
    Fiber 7g
    Sugar 80g
    Protein 15g

Estimated values based on one serving size.

Preparation

  1. Make the crust: Add the chocolate sandwich cookies to a food processor and process into fine crumbs.
  2. Add 2 tablespoons of butter to a medium microwave-safe bowl. Microwave until melted, about 30 seconds.
  3. Add the cookie crumbs to the melted butter and stir until well combined.
  4. Transfer the cookie crumb mixture to a 9-inch pie pan and use a flat-bottomed measuring cup to pack tightly against the bottom and sides of the pan. Freeze overnight.
  5. Make the ice cream dome: Remove the ice cream from the freezer and let soften for 5–10 minutes. Transfer the ice cream to a large bowl and stir until it reaches a thick, frozen yogurt consistency. Add ½ cup of the macadamia nuts and mix until well combined.
  6. Line an 8-inch bowl with plastic wrap and grease with nonstick spray.
  7. Scoop the ice cream into the prepared bowl and smooth the top. Cover and freeze overnight.
  8. Remove the ice cream dome and chocolate cookie crust from the freezer. Unwrap the bowl with the ice cream and carefully place upside-down over the crust. Remove the bowl and plastic wrap. Freeze again while you make the fudge sauce.
  9. In a small saucepan, combine the remaining 2 tablespoons butter, ⅔ cup cream, the corn syrup, brown sugar, cocoa powder, and salt. Bring to simmer over medium heat and cook for 3–5 minutes, stirring constantly, until the butter melts and the mixture is smooth. Remove the pan from the heat and add the chocolate chips and vanilla. Stir to melt the chocolate chips. Chill the fudge sauce in the refrigerator for 60 minutes before using.
  10. Spread about 1 cup of the cooled fudge sauce over the ice cream dome. Freeze again until the fudge is firm, 30 minutes.
  11. Make the whipped cream: Add the remaining cup of heavy cream and the powdered sugar to a large bowl. Whip with an electric hand mixer on high speed until medium-stiff peaks form, about 1 minute.
  12. Remove the pie from the freezer and cut into 6 slices. Garnish each slice with whipped cream and the remaining macadamia nuts.
  13. Enjoy!

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