Hula Grill Hula Pie Recipe: Tropical Macadamia Ice Cream Delight

This tropical dessert combines creamy macadamia nut ice cream with a buttery crust and rich chocolate layers. I perfected this version after tasting the original at Hula Grill in Maui.

The result is a decadent, restaurant-quality treat that brings island flavors to your table. It requires precise layering and chilling for the ideal texture.

Ingredients for Hula Grill Hula Pie

Island flavors meet decadent layers in this creamy, chocolatey, nutty masterpiece.

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The macadamia nut ice cream is non-negotiable here. Look for Hawaiian brands like Lappert’s if you can find them, but Ben & Jerry’s or Häagen-Dazs work too. The chocolate chips should be good quality—Ghirardelli or Guittard melt beautifully. For the crust, any chocolate sandwich cookie works (Oreos are classic), but store-brand versions can be just as good for a budget-friendly option.

No macadamia ice cream? Vanilla with toasted macadamia bits gets you 80% there. Short on time? Pre-made chocolate pie crust works in a pinch (skip the butter). The hot fudge can be store-bought—Hershey’s or Smucker’s are reliable. For a lighter version, coconut whipped cream instead of heavy cream topping holds up surprisingly well.

This pie needs at least 4 hours in the freezer to set properly. Wrap tightly with plastic—keeps for up to 1 week frozen. Slice with a hot knife (dip in hot water) for those perfect restaurant-quality layers every time.

Step-by-Step Instructions for Hula Pie

This layered dessert comes together beautifully with a few simple steps and patience for chilling.

Step 1: Prepare the Chocolate Cookie Crust

In a medium bowl, combine the 2 cups Chocolate Cookie Crust with the 0.5 cup Unsalted Butter melted over low heat. I like to use a fork to mix them until the crumbs are evenly moistened and resemble wet sand.

Press the mixture firmly into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Use the back of a spoon or a small measuring cup to compact it tightly—this prevents crumbly edges when serving. Chill in the refrigerator for 15 minutes to set the crust while you prepare the next layer.

Step 2: Add the Chocolate and Ice Cream Layers

Sprinkle 1 cup of the 1.5 cups Semi-Sweet Chocolate Chips evenly over the chilled crust. I divide the chips as specified so there’s enough for both the base and topping. The heat from the ice cream will soften them slightly, creating a fudgy texture.

Scoop the 1.5 cups Macadamia Nut Ice Cream over the chocolate chips, spreading it into an even layer with a spatula. Work quickly here—the ice cream should be slightly softened but not melted. Return the pie to the freezer for 30 minutes to firm up before adding the topping.

Step 3: Whip the Cream and Add Final Layers

In a chilled bowl, whip the 1 cup Heavy Whipping Cream with the 0.25 cup Powdered Sugar and 1 tsp Vanilla Extract until stiff peaks form. This usually takes 3-4 minutes with a hand mixer on high speed. Be careful not to over-whip, or the cream will turn grainy.

Spread the whipped cream over the ice cream layer, then sprinkle the remaining 0.5 cup Semi-Sweet Chocolate Chips, 1 cup Toasted Macadamia Nuts, and 0.5 cup Shredded Coconut evenly on top. Press them lightly so they adhere to the cream.

Step 4: Freeze and Serve with Hot Fudge

Cover the pie with plastic wrap and freeze for at least 4 hours or overnight. This ensures every layer sets properly and slices cleanly. When ready to serve, warm the 0.75 cup Hot Fudge Sauce gently in the microwave or a small saucepan until it’s pourable but not boiling.

Slice the pie with a sharp knife dipped in hot water for clean cuts. Drizzle each serving with the warm hot fudge sauce and top with the 1 cup Whipped Cream if desired. The contrast of the cold, creamy pie with the warm fudge is what makes this dessert unforgettable.

Best Sauces and Condiments for hula grill hula pie

Hot Fudge Drizzle

Warm 0.75 cup Hot Fudge Sauce until just pourable—I microwave in 15-second intervals, stirring between each. Hershey’s or Ghirardelli brands melt smoothly without scorching. Drizzle in a zigzag pattern over each slice for that classic diner look. 💫

Whipped Cream Varieties

Homemade whipped cream (from the 1 cup Heavy Whipping Cream) beats store-bought by miles. For convenience, Reddi-wip works in a pinch. I add 1 tsp vanilla to store versions to boost flavor. Serve it in a swirl on top with a sprinkle of toasted coconut.

Chocolate Sauce Upgrade

For a richer experience, make a quick ganache with ½ cup heavy cream and ½ cup semi-sweet chocolate chips. Heat the cream to steaming, pour over chips, let sit 5 minutes, then stir until glossy. This pairs perfectly with the macadamia notes. ☁️

Fruit Compote Option

A tropical twist: simmer 1 cup diced pineapple with 2 tbsp brown sugar and 1 tsp lime juice for 10 minutes until syrupy. The acidity cuts through the richness beautifully. I forage wild limes along coastal rides for an extra zing.

Caramel Drizzle

Store-bought caramel sauce works, but warm it with 1 tbsp heavy cream and a pinch of flaky salt. This creates a silky texture that cascades down the pie layers. I use Stonewall Kitchen for reliable quality at local markets.

Frequently Asked Questions