Heavenly Haupia Ice Cream Pie

Guest author: Cathy Nobriga Kim
Website: Roselani

Back when I created this pie, Mud Pies were very common, especially at restaurants like the Chart House with their “voluptuous servings!” I decided I could do even better using Grandpa’s Haupia ice cream recipe. Since I’m not permitted to mix that very special Haupia recipe with anything else in Roselani’s packaging (“the grandfather clause!”), I decided to try my hand at a dessert. That’s how this Heavenly Haupia Ice Cream Pie was born…

It’s my favorite comfort food because I love coconut/chocolate combinations and this recipe allows me to combine the best of both worlds without disobeying “the grandfather clause”! It also reminds me of my younger, carefree days when Almond Joy was my favorite candy. It still is…I just eat less of it these days!

Heavenly Haupia Ice Cream Pie
Serves 12 to 16

Serving Suggestion – This pie tastes even better when served on cold plates. You can add a sprig of fresh mint as garnish along with the berries. I take great pride in making it.
-Cathy Nobriga Kim,
Third-generation ice cream maker, Maui’s own Roselani Ice Cream

Ingredients:
18 pcs. chocolate sandwich cookies, crushed
2 teaspoons butter, melted
2 – 56-oz. cartons Roselani Tropics Haupia Ice Cream
2 bottles of your favorite fudge topping, chilled
fresh strawberries or raspberries (or both!) for garnish

Method:
Temper the ice cream in your refrigerator for 30 – 45 minutes.
Spray a 9-inch x 13-inch baking pan with pan release for ease of removal.
In the pan, mix the crushed cookies and the butter. Pat the mixture firmly into the bottom of pan. Freeze for 30 minutes.

In the bowl of an electric mixer, add one carton of Roselani Haupia ice cream and, using the whisk attachment, whip low to medium speed until smooth, about ten minutes. Pour the mixture into the crust. Repeat with the second carton and add to the pan. Place a sheet of wax paper on top of the ice cream and freeze for six to eight hours.
Remove from freezer. Remove the waxed paper and frost the top of the pie with fudge and refreeze for another two to three hours. Garnish with strawberries or raspberries (or both!).