Hula Pie Shockingly Easy Joyful Crowd-Pleaser
Hula Pie made easy: no-bake macadamia ice cream, hot fudge, cookie crust, and make-ahead convenience for a guaranteed crowd-pleaser.
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 |