Hula Pie Recipe

Prepare the crust

In a medium bowl, mix 2 cups chocolate cookie crumbs with 5 tbs melted butter until the crumbs are evenly moistened. Press the mixture firmly into a 9-inch pie plate to form a smooth crust about 1/4 inch thick. Refrigerate for 30 minutes to set.

Soften and layer ice cream

Let 6 cups vanilla ice cream sit at room temperature for 5–7 minutes to soften slightly. Scoop and spread it in an even thick layer over the chilled crust. Return the pie to the freezer and freeze until the ice cream layer is firm, about 2 hours.

Make pineapple topping

In a small saucepan, combine 1 cup pineapple tidbits, 2 tbs granulated sugar, and 1 tsp lemon juice. Cook over medium heat, stirring, until the mixture thickens into a glossy sauce, about 5–7 minutes. Remove from heat and let cool completely.

Add pineapple layer

Spread the cooled pineapple topping evenly over the frozen ice cream layer. Return the pie to the freezer and freeze for at least 1 hour to set.

Whip the cream

In a chilled bowl, whip 2 cups whipping cream with 3 tbs confectioners' sugar and 1 tsp vanilla extract until soft to stiff peaks form, depending on preference. Keep whipped cream cold until ready to use.

Finish and garnish

Spread or pipe the whipped cream over the pineapple layer. Sprinkle 0.5 cup dark chocolate shavings over the top and, if desired, 0.5 cup toasted coconut. Freeze briefly if you want the pie extra cold, then slice and serve.