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Duke's Hula Pie Copycat

Duke's Hula Pie copycat is a frozen Hawaiian dessert with an Oreo crust packed high with macadamia nut vanilla ice cream, hot fudge, and whipped cream. It freezes until firm, then gets drenched with hot fudge and finished with macadamia nuts for that legendary overflow look.
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Prep Time 20 minutes
Freeze 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Hawaiian
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crush to fine crumbs.
  • 6 tbsp unsalted butter Melted.
Macadamia ice cream filling
  • 0.5 gallon vanilla ice cream Softened.
  • 1 cup macadamia nuts Toasted and roughly chopped; reserve 1 cup for finishing.
Hot fudge topping
  • 1 cup hot fudge sauce Use to drizzle over the frozen pie before serving.
  • 1 Extra hot fudge For serving on the side.
Whipped cream and garnish
  • 2 cups whipped cream Pile on top right before serving.
  • 0.5 cup macadamia nuts Remaining nuts, scattered over everything.

Equipment

  • 1 sheet pan
  • 1 deep dish pie plate

Method
 

Make the Oreo crust
  1. Combine crushed Oreos and melted butter, then stir until the crumbs look evenly coated and sandy. Press firmly into a 9-inch deep dish pie plate, covering the bottom and all the way up and over the sides.
Assemble and freeze
  1. Fold 1 cup macadamia nuts into softened vanilla ice cream, mixing until the nuts are distributed throughout. Spoon the ice cream into the Oreo crust and mound generously, piling it high over the rim.
Chill until firm
  1. Freeze the pie for 4 hours until completely firm, with a flat surface so the filling sets evenly. Visual cue: the top should feel solid when pressed gently with a fingertip through the crust edge.
Finish and serve
  1. Just before serving, drizzle the hot fudge sauce over the entire top in thick ribbons so it soaks the surface. Visual cue: dark fudge should pool slightly where the ice cream is highest.
Add whipped cream and nuts
  1. Pile whipped cream dramatically high on top so it forms a mound that covers the fudge. Visual cue: the whipped cream should hold peaks and not melt into the fudge.
  2. Scatter the remaining macadamia nuts over everything for a crunchy, toasted finish. Visual cue: nuts should be visible across the whole top, including the center pile and edges.
Serve immediately
  1. Serve immediately with extra hot fudge on the side so each slice can be finished to taste. Visual cue: hot fudge should be ready for drizzling as the pie is plated.

Notes

For best texture, toast the macadamia nuts ahead of time and let them cool completely before mixing into the ice cream—warm nuts can soften the filling. Keep the pie frozen for up to 2 weeks; thawing is not recommended beyond a brief wait for slicing. Freezer: yes. Dietary swap: use a dairy-free vanilla ice cream and dairy-free hot fudge to make it lactose-free (texture may be slightly softer).