Duke's Hula Pie (Copycat Recipe)

• servings: 16 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

1 (9-inch) OREO pie crust, frozen

1 gallon French vanilla ice cream

2 teaspoon Coconut extract

1 ¼ cup coarsely chopped macadamia nuts, divided

3 cups fudge topping (store-bought or homemade), divided

whipped cream, for topping

Directions

Prepare Oreo pie crust and place in the freezer.

Remove ice cream from the freezer and allow it to soften for 10-15 minutes. You do not want it to melt, so keep a close eye on it.

When the ice cream has softened, place it in a stand mixer bowl fitted with the dough hook attachment. Turn the mixer to low and mix the ice cream until it reaches a thick frozen yogurt consistency. Add coconut extract and 1 cup macadamia nuts. Mix for another minute.

Find a mixing bowl where the rim will easily fit inside the pie crust. If using a 9-inch pie crust, find a bowl where the rim is less than 9 inches. You will be placing the bowl upside down inside the crust after it's frozen.

Line the bowl with plastic wrap, spray with cooking spray, and scoop ice cream into the bowl. Cover with a lid or plastic wrap and freeze overnight.

Remove ice cream and crust from the freezer. Remove the cover from the ice cream bowl. Carefully place the bowl upside down in the crust. Pull the plastic wrap down until the ice cream settles onto the crust. Remove the bowl and plastic wrap from the ice cream.

Spoon 2 cups of fudge topping over the ice cream dome. Do not heat the fudge; you don't want it to melt the ice cream. If you must heat it to soften, do it for only a few seconds, until soft enough to remove from the container. Spread fudge evenly until the ice cream is covered in fudge. Freeze again until fudge becomes firm, about 1 hour.

Remove from the freezer and cut into slices using a warm knife. Top each slice with whipped cream, the remaining 1 cup hot fudge (it's okay for this fudge to be hot), and the remaining ¼ cup macadamia nuts.

Nutrition

• Calories: 766 kcal
• Total Fat: 39 g
• Saturated Fat: 20 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.01 g
• Cholesterol: 105 mg
• Sodium: 387 mg
• Total Carbohydrate: 93 g
• Dietary Fiber: 4 g
• Total Sugars: 71 g
• Protein: 12 g