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Duke's Hula Pie Copycat

Duke's Hula Pie recipe features an Oreo crust overflowing with macadamia nut vanilla ice cream, hot fudge, and a dramatic whipped cream topping. Freeze until firm, then finish with a hot fudge drizzle and extra macadamia nuts for a classic Hawaiian frozen pie.
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Prep Time 20 minutes
Freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Hawaiian
Calories: 950
Ingredients Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crushed.
  • 6 tbsp unsalted butter Melted.
Macadamia vanilla ice cream filling
  • 0.5 gallon vanilla ice cream Softened.
  • 1 cup macadamia nuts Toasted and roughly chopped, divided.
Hot fudge layer and serving
  • 1 cup hot fudge sauce Plus extra for serving.
Whipped cream topping
  • 2 cup whipped cream For dramatic topping.
  • 1 cup macadamia nuts Toasted and roughly chopped, divided (remaining).

Method
 

Make and press the Oreo crust
  1. Combine the crushed Oreo cookies and melted unsalted butter, then press firmly into a 9-inch deep dish pie plate, covering the bottom and all the way up and over the sides, so the crust looks evenly packed.
Fill with macadamia ice cream
  1. Fold 1 cup toasted and roughly chopped macadamia nuts into the softened vanilla ice cream, then mound it generously into the Oreo crust, piling it high over the rim.
Freeze until firm
  1. Freeze the pie for 4 hours until completely firm, until the filling holds its shape when you touch the side of the slice.
Finish and serve
  1. Just before serving, drizzle the hot fudge sauce over the entire top so it seeps slightly and pools in the soft ice cream crevices.
Add the whipped cream and remaining nuts
  1. Pile the whipped cream dramatically high on top, creating tall peaks that contrast the dark fudge.
Garnish and serve immediately
  1. Scatter the remaining toasted and roughly chopped macadamia nuts over everything so they look densely sprinkled, then serve immediately with extra hot fudge on the side.

Notes

Pro tip: let the ice cream soften just enough to fold smoothly—if it melts too much, the filling can smear when sliced. Store leftovers covered in the freezer up to 2 weeks; texture is best within the first week. Freezing is yes for longer storage. For a dairy-free swap, use dairy-free vanilla ice cream and a dairy-free hot fudge.