Hula Pie
Kalalau Valley Lookout Koke'e State Park Kauai Hawaii
1 ½ c. chocolate sandwich cookie crumbs
¼ c. butter, melted
Mix cookie crumbs and melted butter. Press into 9” pie plate.
1 half gallon vanilla ice cream
1 c. chopped macadamia nuts, toasted
4 ounces chocolate fudge topping (below)
1 T. instant coffee dissolved in 1 T. warm water
¼ c. chopped macadamia nuts, toasted
Whipped cream
Mix cookie crumbs and melted butter. Press into 9” pie plate.
Soften ice cream enough to fold in macadamia nuts. Pile into cookie crumb crust, making a dome. Return to freezer. When firm, mix coffee and fudge topping and spread over ice cream with warmed knife. Freeze until ready to serve. Touch up any spots where ice cream melts and breaks through fudge topping at any point before serving. (May slice pie prior to serving. Return slices to the freezer on a rimmed cookie sheet lined with Silpat. Separate each two slices with parchment paper, cover all with plastic wrap.)
When ready to serve, spread whipped cream over fudge topping and sprinkle with additional chopped macadamia nuts. Serve slices with additional warm fudge sauce.Chocolate Fudge Topping
1 c. unsweetened cocoa powder
1 c. sugar
1 c. heavy cream
½ c. salted butter, cut into pieces
1 T. vanilla
In a 2 quart saucepan, combine sugar and cocoa. Whisk in cream.
Turn heat on stove to medium and whisk as sauce warms up. (It will become liquid, glossy and smooth).
Stir in butter and whisk until melted.
Stir in vanilla and whisk until mixed. Let cool for 5 minutes off burner before serving or storing. Store in sealed container in the refrigerator. To reheat, microwave for 30 seconds at a time until warm.