I do love a challenge, so on Googling the famous Hula Pie I was determined to replicate it faithfully for Toni – I’m hoping she loves it!
2 cups unroasted macadamia nuts
2 cups cream
395 grams sweetened condensed milk 1 teaspoon vanilla extract
¼ teaspoon of coconut extract, optional
200 grams Oreo biscuits (1⅓ packets)
40 grams melted butter
1 cup cream
250 grams chocolate (50% cocoa),chopped
2 tablespoons dark cocoa
1 tablespoon golden syrup
2 tablespoons coconut oil
reserved roasted macadamia nuts
1.75-litre capacity pudding basin or bowl.
For the ice cream, preheat the oven to 140°C fan bake and line the pudding basin with plastic wrap, leaving overhang on the sides. Whizz 1 cup of the macadamia nuts into a crumbly paste in a food processor. Put the rest of the nuts on an oven tray and roast for 7 minutes then cool and roughly chop.
Whip the cream to firm peaks. In a separate bowl, beat the macadamia paste into the condensed milk with the vanilla and coconut extracts. Beat into the cream until fully incorporated, then fold in ¾ of the remaining chopped nuts. (Store the rest of the chopped nuts in a small airtight container). Pour the ice cream into the prepared bowl and freeze for at least 4 hours.
BASE: Line the base of a removable- base tart tin, slightly larger than the circumference of the top of the pudding basin, with baking paper (mine was 19cm). Whizz the Oreo biscuits with the melted butter in a food processor until the texture of damp sand. Press into the prepared tin and freeze for ½ an hour.
FUDGE SAUCE: Heat the fudge sauce ingredients together in 30-second bursts in the microwave until the chocolate and coconut oil are melted. Whisk until smooth and set aside for an hour.
Remove the ice cream and Oreo crust from the freezer. Carefully invert the pudding bowl over the crust and tug at the plastic wrap until the ice cream settles onto the crust. Remove the bowl and plastic wrap from the ice cream and freeze for an hour.
If needed, heat the fudge sauce for 15-20 seconds or until it is just spreadable. Remove the dessert from the freezer and spoon ⅔ of the fudge topping over it, spreading evenly to cover. Freeze again for an hour or until the topping becomes firm.
TO SERVE: Remove the Hula Pie from the freezer and cut into wedges. Serve each wedge with whipped cream, extra heated fudge sauce and reserved chopped macadamia nuts.
COOK’S NOTE: Coconut extract is available from some supermarkets, specialty food stores and online.
If you'd like to read our interview with Toni that led to the creation of this recipe, click here.