I’ve never been to the Alan Wong’s – Pineapple Room, but now will put it on the the ‘to try’ list next visit to the islands. A great pictorial review given at Tastyisland.net , although not an actual spectacular rating of the restaurant itself, the haupia ice cream pie looks desertalicious. Chocolate, haupia, with oreo cookies? What else could one want in such a dinner closer.
Although not exactly the match, there is a recipe from Chef Eric Arborgast posted at the Roselani site as well.
Recipe: Haupia Ice Cream Pie
Summary: Haupia Ice Cream Pie
- 2 cups graham cracker crumbs 1/4 cup macadamia nuts, chopped fine 1/2 cup unsalted butter, melted 1/2 gallon Roselani™ Haupia Ice Cream 3 fresh mangoes, sliced 1/2 cup mango jelly 2 Tablespoons water
- Method for the crust: Preheat oven to 350º. Combine the graham cracker crumbs, macadamia nuts and butter. Mix until well incorporated (Note: the mixture should be slightly moist.) Pat the mixture into the bottom of a 12” pie pan – it should be about 1/8” thick. Bake for seven minutes. Remove from heat and let cool. Method for the pie: Put the ice cream into the refrigerator and temper for ten minutes. Lightly press the ice cream into the COOLED, baked crust. Smooth out the top with a spatula dipped in warm water. Place the pie in the freezer for 1/2 hour. When you remove the pie from the freezer, cover the top with mango slices. Combine the mango jelly and water and heat in the microwave for 45 seconds to make a “mango syrup.” Brush the top of the pie with the syrup. Let set in the freezer for at least two hours before serving. To remove the pie from the pan you can either carefully dip the pan into hot water for about 30 seconds or carefully heat the outside of the pan with a kitchen propane torch. Use a hot knife to cut the pie into desired servings.
Cooking time (duration): 47
Meal type: dessert
Recipe by Executive Chef Eric Arborgast
Sansei Seafood Restaurant & Sushi Bar, Kihei