Aloha Friday Recipe: Mock Hula Pie

January 22nd, 2010

Ever had Hula Pie at Duke’s Canoe Club? If not, you’re missing out! While they’re not giving out the recipe, Hawaii Magazine has come up with a close facsimile for you to make at home!

1 9-inch chocolate cookie piecrust
1 half gallon macadamia nut ice cream (Seems like a lot of ice cream, but you’ll be piling it high.)
4 ounces chocolate fudge topping
1 shot of espresso or strong coffee
6 ounces macadamia nuts
Whipped cream

Bring fudge topping to room temperature. Scoop ice cream into prepared pie shell, smoothing it into a rough dome, or bombe, as high as you’d like. Warm espresso or coffee and mix into chocolate. Use a warmed knife to spread topping even over ice cream bombe. Freeze until ready to serve. Cover top of pie with a layer of whipped cream and chopped macadamia nuts before serving. Can’t find macadamia nut ice cream in your local store? Just substitute good vanilla ice cream—soften it just a little and mix in chopped mac nuts. We actually prefer this option to store bought mac nut ice cream, as the flavor is more balanced and the texture of the nuts will remain firm, not soggy. If you’d prefer to make your own pie crust, too, simply mix chocolate wafer crumbs (about a cup and a half) with a little sugar and about ¼ cup melted butter. Press the mixture into a pie pan.

I’ve seen on cooking shows where they use a frozen metal mixing bowl to put the ice cream into to re-create the height and uniformity of the original pie. Also, the espresso is optional.