Hula Pie
A delightful dessert that combines creamy vanilla ice cream, rich hot fudge, and a crunchy Oreo crust, perfect for any occasion.
Ingredients
Crust
- 2 cups Oreo cookies About 20-22 cookies, for a crunchy base
- 3 tablespoons unsalted butter To bind the crust together
- oil spray Oil spray To prevent sticking
Filling
- 1.5 qt French vanilla ice cream For a creamy filling
- 1 cup toasted macadamia nuts Roughly chopped, for added flavor and texture
- 2 teaspoons coconut extract For an extra hint of tropical flavor
- 2 cups hot fudge topping To add richness and moisture
Garnish
- Chantilly cream For garnish, light and airy
- More macadamia nuts For garnish, enhancing the dish’s texture
Instructions
Preparation of the Crust
- Crush the Oreo cookies into fine crumbs.
- Melt the unsalted butter and mix it with the cookie crumbs.
- Spray pie dish with oil and press the oreo mixture into the bottom and sides.
- Place the crust in the freezer for about 10 minutes.
Making the Filling
- Soften the French vanilla ice cream.
- Scoop the softened ice cream into the crust and spread evenly.
- Add the chopped macadamia nuts into the ice cream layer.
- Drizzle coconut extract over the layer and stir gently.
- Heat hot fudge topping and pour it over the ice cream layer.
Final Steps
- Cover the pie with plastic wrap and freeze for a few hours.
- Once set, let it sit for a few minutes before slicing.
- Garnish with Chantilly cream and more macadamia nuts before serving.
Notes
Allow ice cream to soften properly, chill the crust well, and avoid overloading with fudge.