Kona Pie from Islands Fine Burgers & Drinks features a rich chocolate cake base layered with creamy vanilla ice cream and topped with crunchy macadamia nuts and a drizzle of smooth chocolate sauce, delivering a decadent blend of textures and flavors.
Equipments
- Cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Ice cream scoop
- Freezer-safe container or springform pan
- Saucepan
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup hot water
- 1 quart vanilla ice cream
- 1 cup chopped macadamia nuts
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Ensure you use fresh macadamia nuts to maintain the authentic crunch that defines Kona Pie's texture. When measuring cocoa powder and flour, leveling off with a knife helps achieve the right cake consistency. Vanilla ice cream should be firm but scoopable to layer cleanly between cake slices without melting quickly. Melt semi-sweet chocolate chips with heavy cream gently to create a smooth sauce, enhancing the rich chocolate flavor. Your homemade Kona Pie from Islands Fine Burgers & Drinks copycat menu will capture the decadent blend of textures and flavors that make this dessert a favorite.
Instructions
- Preheat oven to 350°F (175°C).
- Grease cake pan.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk milk, vegetable oil, vanilla extract, and egg.
- Add wet ingredients to dry ingredients; mix well.
- Add hot water; mix until smooth.
- Pour batter into cake pan.
- Bake for 25–30 minutes; check with toothpick.
- Cool cake completely on rack.
- Place cooled cake in freezer-safe/springform pan.
- Soften ice cream slightly; spread evenly over cake layer.
- Sprinkle chopped macadamia nuts over ice cream.
- Freeze until firm (at least 2 hours).
- In saucepan, heat chocolate chips and heavy cream over low heat; stir until smooth.
- Let sauce cool slightly.
- Remove pie from freezer, drizzle chocolate sauce over top.
- Return to freezer until ready to serve.
- To serve, cut slices with a warm knife.
Substitution
Kona Pie from Islands Fine Burgers & Drinks is a decadent dessert featuring a rich chocolate cake base layered with creamy vanilla ice cream and topped with crunchy macadamia nuts and smooth chocolate sauce. If macadamia nuts are unavailable, substitute with toasted almonds or pecans to maintain the crunchy texture without overpowering flavors. Vanilla ice cream can be replaced with coconut or coffee-flavored ice cream for a unique twist that complements the chocolate layer. Use any semi-sweet chocolate chips for the sauce, and if heavy cream is unavailable, full-fat coconut milk can be an effective alternative to achieve the smooth texture. Your freezer-safe container or springform pan helps keep the dessert intact, but you can use regular containers and simply slice carefully after freezing.
Tips
Ensure the cake is completely cooled before adding the softened ice cream layer to prevent melting and sogginess. When spreading the ice cream, soften it just enough for easy spreading but avoid letting it melt too much to keep a firm layer. Use a warm knife to cut the pie slices cleanly and avoid cracking or sticking. Store your Kona Pie in a freezer-safe container to maintain its texture and flavor during freezing.
Nutritions
Kona Pie provides a rich source of calories, primarily from its chocolate cake base, creamy vanilla ice cream, and macadamia nuts. The macadamia nuts contribute healthy monounsaturated fats and essential minerals like magnesium and manganese, while the ice cream adds calcium and protein to your diet. This dessert contains sugars from granulated sugar and chocolate chips, along with carbohydrates from flour and milk, giving you quick energy release. Enjoy your slice in moderation to balance indulgence with nutritional benefits.
Storage
Store your Kona Pie in a freezer-safe container or springform pan to maintain its layered textures and flavors. Keep it covered tightly with plastic wrap or a lid to prevent freezer burn and absorption of other odors. For best quality, consume within 1-2 weeks and use a warm knife to slice for clean servings.
Variation or Alternatives
You can substitute the vanilla ice cream with coconut or coffee ice cream for a tropical or rich twist. Toast macadamia nuts before adding them to enhance their flavor and crunch. For a fudgier cake base, replace half the vegetable oil with melted butter or add espresso powder for depth. Consider swirling in some caramel sauce between the ice cream and cake layers for added sweetness and texture.
Allergies
Kona Pie contains common allergens such as eggs, milk, and tree nuts, specifically macadamia nuts, which can trigger allergic reactions in sensitive individuals. The presence of wheat flour introduces gluten, posing a risk for those with gluten intolerance or celiac disease. If you have allergies to any of these ingredients, it's important to avoid this dessert or consult with the restaurant about possible substitutions.
Why this recipe?
Kona Pie from Islands Fine Burgers & Drinks features a rich blend of chocolate and macadamia nuts that delivers a uniquely tropical dessert experience, beloved for its creamy texture and decadent flavor profile. The pie's signature combination of sweet, nutty, and slightly salty elements creates a balanced taste that appeals to a wide range of palates. You can recreate this crowd-pleaser at home to enjoy a luscious treat that captures the essence of Hawaiian-inspired indulgence. Mastering the copycat recipe allows you to impress friends and family with an authentic slice of Islands' dessert excellence.