September october 2014 cover 2

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



Dukes_Hula_PieYamaguchi's recipe was originally published in the September 2000 issue of Bon Appétit Magazine. If you want to try the real thing (pictured, right, in the restaurant version), it’s available at many of his restaurants, and served on the prix-fixe menu of his flagship East Oahu location.

Ingredients:

3/4 cup (packed) golden brown sugar
1/2 cup dark corn syrup
3 large eggs
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 frozen 9-inch deep-dish piecrust
2 cups roasted unsalted macadamia nuts
Vanilla ice cream (optional)



1.Preheat oven to 325°F.

2.Whisk sugar, corn syrup, eggs, butter and vanilla in large bowl to blend.

3. Fill piecrust with nuts.

4. Pour sugar mixture over nuts in piecrust.

5. Bake pie until center puffs slightly, about 55 minutes. (It can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.)

6. Serve with vanilla ice cream, if desired.

We like topping our tart with a drizzled swirl of melted chocolate. Some might think that optional, or a bit much. We don't eat dessert with those people.
 
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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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