Hula Pie Recipe

Prepare crust

Place chocolate sandwich cookies in a food processor and pulse until they become fine crumbs (about 30 seconds). Alternatively, place cookies in a sealed plastic bag and crush with a rolling pin. Transfer crumbs to a medium bowl and stir in melted butter and granulated sugar until evenly moistened and texture resembles wet sand.

Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish, using the bottom of a measuring cup to compact. Place crust in the freezer for at least 20 minutes to set while you prepare the filling.

Prepare mix-ins

Toast shredded coconut in a dry skillet over medium heat, stirring constantly, until golden and fragrant (2–3 minutes). Spread on a plate to cool. Toast macadamia nuts in the same skillet for 3–4 minutes until fragrant; cool and chop roughly.

Scoop slightly softened vanilla ice cream into a bowl (it should be soft enough to stir but not melted). Fold in the toasted shredded coconut and chopped macadamia nuts until evenly distributed.

Spoon the ice cream mixture into the prepared chilled cookie crust, smoothing the top with a spatula. Cover loosely with plastic wrap and freeze until firm, at least 4 hours or overnight for best texture.

Make whipped cream

Chill a mixing bowl and beaters for 10 minutes in the freezer if possible. Pour heavy cream into the chilled bowl, add confectioners' sugar and vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip.

If using store-bought hot fudge, warm gently in the microwave in 15-second intervals until pourable but not hot (about 20–30 seconds). If making homemade fudge, warm until thick and pourable and let cool slightly before using.

When the pie is fully frozen and you are ready to serve, drizzle 1/2 cup of the warm fudge sauce over the top of the pie, letting it set into the surface.

Pipe or dollop the whipped cream around the pie, or spread it decoratively over the center. Scatter chocolate shavings, toasted macadamia halves, and toasted coconut flakes over the whipped cream and fudge.

Let the assembled pie rest in the freezer for 10–15 minutes to slightly firm up the toppings, then slice with a hot, dry knife (dip knife in hot water and wipe dry between slices) to get clean slices.

Serve immediately. Leftover pie should be wrapped tightly and stored in the freezer for up to 2 weeks. Allow to sit at room temperature for 5 minutes before slicing for easier cutting.