Naughty Hula Pie Food

DUKE'S HULA PIE

Steps:

• Bring topping to room temperature.
• Crush macadamia nuts.
• Scoop ice cream into bowl and mix in crushed macadamia nuts.
• Scoop ice cream into pie shell, smoothing into mound (it needs to be a ridiculous 6-8" high at center).
• Warm a bit of milk and use it to dilute the chocolate topping, then use a warmed knife to spread chocolate topping over mounded ice cream.
• Place in freezer until ready to serve.
• HINT: Cover top of pie with whipped cream design before serving.

NAUGHTY HULA PIE

Steps:

• Reserve 1/2 cup of the nuts and stir the remaining nuts into the ice cream. Fill the cookie shell and return to the freezer until firm.
• When ready to serve cover the top with fudge sauce, dollop with whipped cream and sprinkle with reserved 1/2 cup chopped macadamia nuts.

HULA PIE

Steps:

• Grind cookies to the consistency of ground coffee. Blend in butter. Press firmly onto the bottom of a 9-inch springform pan or cake pan. Freeze until hard.
• Soften ice cream until you can mold it with a spatula or large "putty knife." Fill cake pan evenly, molding an even dome of ice cream. Freeze 4 hours or until very hard. Spread with dark fudge topping (use hot water to smooth it) as thick as you like. Freeze for 1 hour, unmold, cut with hot, wet knife and garnish with nuts and whipped cream.

HULA PIE RECIPE BY TASTY

Steps:

• Make the crust: Add the chocolate sandwich cookies to a food processor and process into fine crumbs.
• Add 2 tablespoons of butter to a medium microwave-safe bowl. Microwave until melted, about 30 seconds.
• Add the cookie crumbs to the melted butter and stir until well combined.
• Transfer the cookie crumb mixture to a 9-inch pie pan and use a flat-bottomed measuring cup to pack tightly against the bottom and sides of the pan. Freeze overnight.
• Make the ice cream dome: Remove the ice cream from the freezer and let soften for 5-10 minutes. Transfer the ice cream to a large bowl and stir until it reaches a thick, frozen yogurt consistency. Add ½ cup of the macadamia nuts and mix until well combined.
• Line an 8-inch bowl with plastic wrap and grease with nonstick spray.
• Scoop the ice cream into the prepared bowl and smooth the top. Cover and freeze overnight.
• Remove the ice cream dome and chocolate cookie crust from the freezer. Unwrap the bowl with the ice cream and carefully place upside-down over the crust. Remove the bowl and plastic wrap. Freeze again while you make the fudge sauce.
• In a small saucepan, combine the remaining 2 tablespoons butter, ⅔ cup cream, the corn syrup, brown sugar, cocoa powder, and salt. Bring to simmer over medium heat and cook for 3-5 minutes, stirring constantly, until the butter melts and the mixture is smooth. Remove the pan from the heat and add the chocolate chips and vanilla. Stir to melt the chocolate chips. Chill the fudge sauce in the refrigerator for 60 minutes before using.
• Spread about 1 cup of the cooled fudge sauce over the ice cream dome. Freeze again until the fudge is firm, 30 minutes.
• Make the whipped cream: Add the remaining cup of heavy cream and the powdered sugar to a large bowl. Whip with an electric hand mixer on high speed until medium-stiff peaks form, about 1 minute.
• Remove the pie from the freezer and cut into 6 slices. Garnish each slice with whipped cream and the remaining macadamia nuts.
• Enjoy!