Hula Pie is my go-to no-bake dessert when I need a make-ahead crowd-pleaser fast. Imagine a crunchy chocolate cookie crust, creamy macadamia ice cream, and a glossy hot fudge topping—Hawaiian dessert vibes with almost zero effort. Hosting a luau-style cookout or just craving something cold after dinner? This frozen pie waits in the freezer until you’re ready to wow everyone with clean, picture-perfect slices.
I’ll walk you through the simple press-in crust, the best way to soften and pack the filling, and a few smart swaps—think coconut or coffee—for when you want a twist. Minimal tools, reliable results, and stress-free prep. Ready to turn a handful of ingredients into an unforgettable slice of summer? Let’s make Hula Pie.
Why you’ll love this Hula Pie
No-bake dessert, real speed: A press-in chocolate cookie crust and a simple macadamia ice cream filling mean about 15 minutes of hands-on time. Perfect when you need a last-minute crowd-pleaser.
Make-ahead, freezer-friendly: Assemble, freeze, forget. This frozen pie sets for clean, photo-ready slices and holds beautifully for parties or luaus.
Minimal ingredients, maximum payoff: Chocolate cookie crust, macadamia nuts, vanilla or macadamia ice cream, and a glossy hot fudge topping deliver classic Hawaiian vibes with pantry-level effort.
Flexible for guests and cravings: Swap in coconut or coffee ice cream, go gluten-free with alternative cookies, or choose dairy-free ice cream without changing the method.
Scales and travels well: Use a standard 9-inch pie dish or portion into minis. Transport in an insulated bag and slice with a warm knife for flawless wedges.
Consistent, stress-free results: Straightforward steps and clear doneness cues keep the process calm, even on busy hosting days.
Ingredients for a 9-inch no-bake Hula Pie
A short, shop-able list with smart swaps so this frozen pie fits your crowd.
Crust
24 chocolate wafer cookies, finely crushed (about 240 g crumbs)
70 g unsalted butter, melted (about 5 Tbsp)
Pinch fine sea salt
Filling
1.4 L (about 1½ quarts) vanilla or macadamia nut ice cream, softened slightly
120 g macadamia nuts, toasted and chopped (about 1 cup), plus extra for garnish
Fudge Layer
180–240 ml hot fudge sauce (¾–1 cup), room-temperature and pourable
Toppings (choose a few)
Softly whipped cream (240–360 ml / 1–1½ cups)
Toasted coconut flakes (40 g / ½ cup)
Chocolate shavings or curls
Flaky sea salt
Pan + tools
9-inch pie dish or springform pan; offset spatula optional for clean layers
Smart swaps & dietary options
Gluten-free: Use GF chocolate cookies for the crust.
Dairy-free: Pick dairy-free ice cream and canned coconut whipped cream; ensure the hot fudge topping is dairy-free or use melted dark chocolate mixed with a little coconut cream.
Nut-free: Skip macadamias; add ¼ cup extra cookie crumbs to the crust and use toasted coconut for crunch.
Flavor twists: Try coconut or coffee ice cream for luau or mocha vibes without changing the method.
Pro ingredient tips
Soften ice cream in the fridge 10–15 minutes for easy packing without melting.
Weigh cookie crumbs for a crust that holds firm and slices cleanly.
Lightly toast macadamia nuts for deeper flavor and better crunch.
Step-by-step instructions for no-bake Hula Pie
Prep the pan
Lightly grease a 9-inch pie dish or springform. Line the base with parchment for easy release and clean slices.
Make the chocolate cookie crust
Pulse cookies to fine crumbs. Stir in melted butter and a pinch of sea salt until the mixture feels like damp sand. Press firmly across the base and up the sides using a measuring cup. Freeze 10 minutes to set.
Soften the ice cream
Place vanilla or macadamia ice cream in the fridge 10–15 minutes until scoopable but not melting. This prevents icy pockets and keeps layers smooth.
Pack the first layer
Spoon half the ice cream into the cold crust. Press and smooth with an offset spatula. Scatter half the toasted macadamia nuts over the top. Freeze 10 minutes.
Add the hot fudge topping
Ensure the hot fudge is room temperature and pourable. Drizzle ¾–1 cup over the nut layer and spread gently to the edges. Freeze 10 minutes to firm.
Finish the filling
Add the remaining ice cream. Smooth the surface (a slight dome looks bakery-style). Cover tightly with plastic wrap. Freeze 4–6 hours, preferably overnight, for a stable frozen pie.
Garnish before serving
Remove from the freezer and rest 10–15 minutes at room temperature. Top with softly whipped cream, extra macadamias, toasted coconut, and chocolate curls. A tiny pinch of flaky salt sharpens the chocolate.
Slice cleanly
Warm a sharp knife under hot water, wipe dry, then cut. Rinse and wipe between slices for picture-perfect wedges.
Make-ahead and storage
Keep the assembled pie double-wrapped to prevent freezer burn. It holds well up to 2 weeks. For parties, transport in an insulated bag with ice packs.
Troubleshooting tips
Crust crumbles: Next time press harder and freeze longer; if crumbs look dry, add 1–2 tsp extra melted butter.
Fudge pulls the layer up: Spread a thinner fudge layer and chill it briefly before adding the final ice cream.
Too hard to slice: Rest the frozen pie a few extra minutes or warm the knife longer for effortless cuts.
Pro Tips for a flawless no-bake Hula Pie
Crust that doesn’t crumble: Use about 240 g fine chocolate cookie crumbs to 70 g melted butter. Tamp firmly with a flat cup and freeze 15 minutes. If crumbs look dry, add 1–2 tsp more butter.
Soften, don’t melt: Let the ice cream soften in the fridge 10–15 minutes. Skip the microwave to avoid icy pockets in this frozen pie.
Macadamia magic: Lightly toast macadamia nuts for 5–7 minutes until fragrant. Cool fully before folding in for maximum crunch.
Hot fudge, not hot: The hot fudge topping should be room-temperature and pourable. Spread gently, then chill 5–10 minutes so layers stay distinct.
Clean slices every time: Rest the pie 10–15 minutes at room temp. Warm a sharp knife under hot water, wipe dry between cuts.
Make-ahead win: Assemble a day before serving for a truly make-ahead dessert. Double-wrap to prevent freezer burn. Best within 2 weeks; up to 1 month tightly wrapped.
Travel smart: Pre-chill your serving plate. Transport in an insulated bag with ice packs; slice on arrival.
Variations & easy swaps
Mocha Hula Pie: Use coffee ice cream and whisk ½ tsp instant espresso into the fudge. Finish with chocolate curls and a pinch of sea salt.
Coconut Paradise: Swap in coconut ice cream and add ¼ cup toasted coconut to the crust. Shower the top with extra toasted coconut.
Gluten-free crust: Use GF chocolate cookies. If the mix looks sandy, add 1 Tbsp extra butter for a sturdy slice.
Dairy-free Hula Pie: Choose dairy-free ice cream. Make a quick ganache with dark chocolate + coconut cream in place of fudge, and finish with coconut whipped cream.
Nut-free crunch: Skip the nuts. Add ¼ cup extra cookie crumbs to the crust and use toasted coconut or chocolate shards for texture.
Mini pies for parties: Line a muffin tin. Press 1 Tbsp crust into each cup, freeze 10 minutes, then pack in ice cream, fudge, and toppings. Perfect crowd-pleaser portions.
Scale it up: For a 10-inch pie, increase crust, ice cream, and fudge by ~20%. A springform pan makes tall, bakery-style sides.
Serving Suggestions
Bring your Hula Pie to the table chilled but sliceable for clean, photo-ready wedges. Think simple, high-contrast toppings and a little temperature play so each bite pops.
Finish like a pro: Drizzle warm hot fudge topping, add a cloud of whipped cream, then scatter toasted coconut and chopped macadamia nuts. A tiny pinch of flaky sea salt sharpens the chocolate.
Tropical twist: Add thin pineapple wedges or a quick pineapple compote for bright acidity that balances the creamy frozen pie.
Texture boosters: Sprinkle chocolate curls, crushed waffle cone, or a shard of macadamia brittle for crunch.
Clean cuts, pretty plates: Chill dessert plates 5 minutes. Warm your knife under hot water, wipe dry between slices, and plate with an offset spatula for bakery-style presentation.
Make it a bar: Set out bowls of toppings—extra fudge, coconut, nuts, caramel, mini chips—so guests build their own crowd-pleaser slice.
Beverage pairings: Serve with strong coffee or espresso, coconut iced latte, unsweetened iced tea with lime, or a small pour of tawny-style dessert wine.
Serving for kids: Cut thinner wedges and add sprinkles or mini marshmallows. The pie’s richness means small portions satisfy.
Outdoor or party service: Keep the pie on a chilled tray; return to the freezer between rounds. Transport in an insulated carrier with ice packs.
Leftover glow-up: Blend a slice with milk for an instant milkshake, or sandwich thin slabs between cookies and refreeze for quick ice cream sandwiches.
Conclusion
Hula Pie delivers everything you want in a no-bake dessert—fast prep, make-ahead ease, and a guaranteed crowd-pleaser. With macadamia nuts, a chocolate cookie crust, and a glossy hot fudge topping, this frozen pie holds its shape and wows every time.
Your next steps
Assemble today, freeze overnight, slice tomorrow for stress-free hosting.
Try a twist: coconut or coffee ice cream for instant island or mocha vibes.
Serve with warm fudge and toasted coconut; use a warm knife for clean cuts.
Wrap leftovers well; they keep beautifully for late-night slices.
If you make this Hula Pie, rate the recipe, leave a comment with your variation, and save it for your next party.
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Ingredients
- A short shop-able list with smart swaps so this frozen pie fits your crowd.
Crust
- 24 chocolate wafer cookies finely crushed (about 240 g crumbs)
- 70 g unsalted butter melted (about 5 Tbsp)
- Pinch fine sea salt
Filling
- 1.4 L about 1½ quarts vanilla or macadamia nut ice cream, softened slightly
- 120 g macadamia nuts toasted and chopped (about 1 cup), plus extra for garnish
Fudge Layer
- 180 –240 ml hot fudge sauce ¾–1 cup, room-temperature and pourable
Toppings (choose a few)
- Softly whipped cream 240–360 ml / 1–1½ cups
- Toasted coconut flakes 40 g / ½ cup
- Chocolate shavings or curls
- Flaky sea salt
Pan + tools
- 9- inch pie dish or springform pan; offset spatula optional for clean layers
Smart swaps & dietary options
- Gluten-free: Use GF chocolate cookies for the crust.
- Dairy-free: Pick dairy-free ice cream and canned coconut whipped cream; ensure the hot fudge topping is dairy-free or use melted dark chocolate mixed with a little coconut cream.
- Nut-free: Skip macadamias; add ¼ cup extra cookie crumbs to the crust and use toasted coconut for crunch.
- Flavor twists: Try coconut or coffee ice cream for luau or mocha vibes without changing the method.
Pro ingredient tips
- Soften ice cream in the fridge 10–15 minutes for easy packing without melting.
- Weigh cookie crumbs for a crust that holds firm and slices cleanly.
- Lightly toast macadamia nuts for deeper flavor and better crunch.
Instructions
Prep the pan
- Lightly grease a 9-inch pie dish or springform. Line the base with parchment for easy release and clean slices.
Make the chocolate cookie crust
- Pulse cookies to fine crumbs. Stir in melted butter and a pinch of sea salt until the mixture feels like damp sand. Press firmly across the base and up the sides using a measuring cup. Freeze 10 minutes to set.
Soften the ice cream
- Place vanilla or macadamia ice cream in the fridge 10–15 minutes until scoopable but not melting. This prevents icy pockets and keeps layers smooth.
Pack the first layer
- Spoon half the ice cream into the cold crust. Press and smooth with an offset spatula. Scatter half the toasted macadamia nuts over the top. Freeze 10 minutes.
Add the hot fudge topping
- Ensure the hot fudge is room temperature and pourable. Drizzle ¾–1 cup over the nut layer and spread gently to the edges. Freeze 10 minutes to firm.
Finish the filling
- Add the remaining ice cream. Smooth the surface (a slight dome looks bakery-style). Cover tightly with plastic wrap. Freeze 4–6 hours, preferably overnight, for a stable frozen pie.
Garnish before serving
- Remove from the freezer and rest 10–15 minutes at room temperature. Top with softly whipped cream, extra macadamias, toasted coconut, and chocolate curls. A tiny pinch of flaky salt sharpens the chocolate.
Slice cleanly
- Warm a sharp knife under hot water, wipe dry, then cut. Rinse and wipe between slices for picture-perfect wedges.
Make-ahead and storage
- Keep the assembled pie double-wrapped to prevent freezer burn. It holds well up to 2 weeks. For parties, transport in an insulated bag with ice packs.
Troubleshooting tips
- Crust crumbles: Next time press harder and freeze longer; if crumbs look dry, add 1–2 tsp extra melted butter.
- Fudge pulls the layer up: Spread a thinner fudge layer and chill it briefly before adding the final ice cream.
- Too hard to slice: Rest the frozen pie a few extra minutes or warm the knife longer for effortless cuts.
Notes
Nutrition Information (per serving)
| Calories | Fat | Saturated Fat | Carbs | Sugar | Fiber | Protein | Sodium | Cholesterol |
|---|---|---|---|---|---|---|---|---|
| 640 | 40 g | 22 g | 62 g | 44 g | 3 g | 8 g | 260 mg | 65 mg |
How long should I freeze Hula Pie before serving?
Freeze 4–6 hours for sliceable layers; overnight yields the cleanest cuts and best texture for this frozen pie.
Can I use a store-bought crust?
Yes. A pre-made chocolate cookie or Oreo crust works. Freeze it 10 minutes before filling so it stays crisp.
What if I can’t find macadamia nuts?
Use toasted coconut or chopped pecans. For a nut-free option, skip the nuts and add a little extra cookie crumb for texture.
How do I keep the hot fudge layer neat?
Make sure the hot fudge topping is room temperature and pourable, not hot. Spread gently, then chill 5–10 minutes before adding more ice cream.
Any tips for clean slices?
Rest the pie 10–15 minutes at room temp. Warm a sharp knife under hot water, wipe dry, and clean between cuts. Chilled plates help, too.
How far in advance can I make this no-bake dessert?
Assemble the day before for best flavor. Wrapped well, it keeps 1–2 weeks; quality is still good up to about a month if tightly sealed.
Can I make it gluten-free or dairy-free?
Yes. Use gluten-free cookies for the crust. For dairy-free, choose dairy-free ice cream and swap the fudge for a quick dark-chocolate + coconut-cream ganache.
Will it melt at a party?
Keep it on a chilled tray and return it to the freezer between rounds. For transport, use an insulated carrier with ice packs.
Can I scale or change the pan?
A 9-inch pie dish or springform is ideal. For a 10-inch pan, increase crust, ice cream, and fudge by about 20%.
Can I make mini Hula Pies?
Yes. Press 1 Tbsp crust into lined muffin cups, freeze, add ice cream and fudge, then top and freeze again for easy party portions.
What flavors work besides vanilla or macadamia?
Coconut ice cream brings tropical notes; coffee creates a mocha Hula Pie. The method stays the same.
How should I store leftovers?
Cover tightly with plastic wrap and foil to prevent freezer burn. Slice to order and rewrap; this make-ahead dessert holds texture and flavor beautifully.