Hula Pie Recipe
Chocolate cookie crust, toasted macadamia nut ice cream, expresso ganache, ghirardelli hot fudge, whipped cream
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Ingredients
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Crust and Filling
Method
Preparation
Make the Crust
In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch pie pan to form a crust. Bake at 350°F (175°C) for 10 minutes. Let it cool completely.
Prepare the Ganache
In a small saucepan over low heat, combine the heavy cream and espresso. Once heated, add the chocolate chips and stir until melted and smooth. Remove from heat and let it cool slightly.
Assemble the Pie
Spread the macadamia nut ice cream evenly over the cooled crust. Pour the warm espresso ganache over the ice cream, spreading it evenly. Freeze for at least 4 hours or until firm.
Serve
Before serving, warm the Ghirardelli hot fudge in the microwave for 30 seconds or until pourable. Slice the pie and top each piece with warm fudge, whipped cream, and extra toasted macadamia nuts if desired.