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That Hula Pie dessert you had in Hawaii? Here's the recipe.

Hula Pie


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

1. Bring fudge topping to room temperature.

2. Scoop ice cream into prepared pie shell, smoothing it into a rough dome, or bombe, as high as you’d like.

3. Warm espresso or coffee and mix into chocolate.  Use a warmed knife to spread topping even over ice cream bombe.

4. Freeze until ready to serve.

5. 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 ΒΌ cup melted butter. Press the mixture into a pie pan.

But don't put down your fork just yet! Dessert's not over. Here's the recipe for a macadamia nut pie we really like:

Roy’s Macadamia Nut Tart

While we'd never turn down a slice of Hula Pie from Duke's, one of our favorite macadamia nut pies comes from renowned Hawaii chef Roy Yamaguchi. His take on the dessert is similar to a classic pecan pie. The ice cream's not missing from this one. We just serve it a la mode.

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Check out these related HawaiiMagazine.com posts:
How to make Hawaii chocolate haupia pie. Here's a recipe.
That Key Lime Colada you had in Hawaii? Here's the recipe.
Turn! Turn! Turn! How to make Huli-Huli Chicken.

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