Introduction

Hula Pie is a classic Hawaiian-inspired dessert featuring a rich Oreo crust, creamy vanilla ice cream loaded with crunchy macadamia nuts, and a generous drizzle of hot fudge. This no-bake pie is cool, indulgent, and perfect for warm days or any time you crave a sweet treat.

A slice of layered ice cream cake sits on a white plate with blue and yellow details; the bottom layer is dark, crumbly crust, the middle layer is creamy pale yellow ice cream, and the top layer is light brown ice cream. The slice is drizzled with thick, dark chocolate sauce that flows down the sides and pools slightly on the plate. White whipped cream decorates the side of the slice, and small pieces of chopped nuts are scattered around. Behind the slice, the full ice cream cake is in a silver pan with white, ridged whipped cream covering the sides and a top layer of dark chocolate with some nuts. In the background, there is a small stack of chocolate sandwich cookies and a small glass cup holding leftover melted chocolate. The whole setup is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

18 Oreo cookies with filling (or generic version)
5 tablespoons salted butter, melted and cooled
96 ounces (2 containers) vanilla ice cream
¾ cup + 2 tablespoons chopped macadamia nuts (divided)
½ cup hot fudge chocolate sauce
Canned whipped topping or thawed whipped topping (like Cool Whip) for garnish

Instructions

Step 1: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin or meat mallet.
Step 2: Mix the crushed cookies with the melted butter until well combined.
Step 3: Firmly press the cookie mixture into the bottom of a 9-inch pie plate to form the crust. Place the crust in the freezer to set while preparing the other layers.
Step 4: Soften the vanilla ice cream for 10-15 minutes until easy to scoop but not melted.
Step 5: In a medium mixing bowl, combine the softened ice cream with ¾ cup of chopped macadamia nuts. Reserve the remaining 2 tablespoons for topping.
Step 6: Line a 2 to 2½-quart mixing bowl that fits inside the pie plate with plastic wrap, allowing extra overhang to lift the ice cream later. Lightly spray the plastic wrap with non-stick cooking spray.
Step 7: Spoon the ice cream mixture into the plastic-lined bowl, cover with plastic wrap, and freeze for 4-6 hours or until firm.
Step 8: Once firm, remove the top plastic wrap and carefully lift the ice cream from the bowl using the plastic wrap overhang. Align the flat side of the ice cream dome over the prepared crust and peel back the plastic wrap.
Step 9: Drizzle the hot fudge chocolate sauce over the ice cream and sprinkle with the reserved chopped macadamia nuts.
Step 10: Garnish the outer edge of the pie with canned or thawed whipped topping. Serve immediately.

Tips & Variations

For easier lifting, chill the plastic-wrapped bowl briefly after scooping the ice cream if your kitchen is warm.
Substitute the Oreo crust with crushed graham crackers for a different flavor.
Use homemade whipped cream if you prefer fresh over canned or store-bought toppings.
Add a splash of coconut extract to the ice cream mixture for a tropical twist.

Storage

Cover any leftover pie loosely with plastic wrap or foil and store in the freezer for up to one week. When ready to serve again, let it soften at room temperature for about 10 minutes before slicing. Reheat is not recommended as it will melt the ice cream.

How to Serve

A round cake sits on a white plate on a white marbled surface, with two main layers visible. The base layer is fully covered in smooth white whipped cream, applied in tall vertical ridges around the side. The top layer is a smaller, thick, rich dark brown chocolate frosting dome centered on the cake. On top of the chocolate frosting, there is a loose scattering of chopped light beige nuts. The look is neat but slightly rustic, with the chocolate layer having some texture and small waves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the Oreo crust up to a day in advance and keep it wrapped in the refrigerator. Just freeze it before assembling the pie to keep it firm.

What can I use if I don’t have macadamia nuts?

Walnuts or pecans make good substitutes and add a similar crunch and nuttiness to the ice cream.

Hula Pie Recipe

Print Recipe

★★★★★

4.6 from 113 reviews

Hula Pie is a decadent Hawaiian-inspired dessert featuring a crunchy Oreo cookie crust, creamy vanilla ice cream mixed with chopped macadamia nuts, and topped with rich hot fudge sauce and whipped topping. This no-bake pie combines textures and flavors for an indulgent treat perfect for any occasion.

Author: Dana
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 4 hours 25 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American Hawaiian

Ingredients

Scale

Crust

18 Oreo cookies with filling or generic version
5 tablespoons salted butter, melted and cooled

Filling

96 ounces (2 containers) vanilla ice cream
¾ cup chopped macadamia nuts

Toppings

½ cup hot fudge chocolate sauce
2 tablespoons chopped macadamia nuts (for garnish)
Canned whipped topping or thawed whipped topping like Cool Whip

Instructions

Prepare the Crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crushed cookies with melted butter until well combined. Firmly press this mixture into the bottom of a 9-inch pie plate to form the crust. Place the crust in the freezer to set while you prepare the filling.
Soften the Ice Cream: Remove the vanilla ice cream from the freezer and let it soften for about 10-15 minutes until easy to scoop but not melted.
Mix Ice Cream and Nuts: In a medium-sized bowl, mix the softened vanilla ice cream with ¾ cup of chopped macadamia nuts. Reserve 2 tablespoons of nuts for garnish.
Prepare Ice Cream Dome: Line a 2 to 2½-quart mixing bowl with plastic wrap, leaving plenty of overhang to help lift the ice cream later. Lightly spray the plastic wrap with non-stick cooking spray to prevent sticking. Spoon the ice cream mixture into the lined bowl, smooth the top, cover with plastic wrap, and place in the freezer for 4-6 hours or until firm.
Assemble the Pie: Once firm, remove the top plastic wrap, then use the overhanging plastic wrap to carefully lift the ice cream dome out of the bowl. Position the flat side of the ice cream over the chilled cookie crust in the pie plate and peel away the plastic wrap.
Add Toppings: Drizzle the hot fudge chocolate sauce evenly over the ice cream. Sprinkle the remaining 2 tablespoons of chopped macadamia nuts over the top. Garnish the outer edge of the pie with canned or thawed whipped topping, piping if desired. Serve immediately for best texture and flavor.

Notes

Use quality vanilla ice cream for best flavor.
Ensure the ice cream is soft but not melted for easy mixing and shaping.
Freezing times may vary; make sure the ice cream dome is firm before assembling.
You can substitute macadamia nuts with other nuts if unavailable.
Store leftover pie in the freezer and consume within 2-3 days for optimal freshness.

Keywords: Hula Pie, Oreo crust, macadamia nuts, vanilla ice cream, hot fudge sauce, no-bake dessert