Kimie Miners Kona Mud Pie with Aloha Shoyu Caramel Sauce
Kimie' Miner being a Kona girl had to make her rendition of a Kona coffee ice cream mud pie. What makes this mud pie special is the chocolate caramel Aloha shoyu sauce that take this mud pie over the top. You get the sweet, salty and savory qualities that on Hawaii's own Aloha Shoyu can bring to the table!
1 store-bought graham cracker crust
1 quart kona coffee ice cream
Aloha Shoyu Chocolate Caramel Sauce
2 tablespoons Aloha shoyu
2 tablespoons butter
1/4 cup brown sugar
2 tablespoons hershey's chocolate syrup
1 teaspoon freeze dried kona coffee granules
1 can kona coffee glazed macadamia nuts, crushed
Allow ice cream to soften at room temperature for 10 minutes. Fill graham cracker crust with softened ice cream and return to freezer for at least 2-3 hours. Put glazed macadamia nuts in a plastic bag and crush with a heavy cup or pan or pulse in a food processor. When ready to serve, remove pie from freezer. Sprinkle crushed macadamia nuts on top of pie and set aside.
In a non-stick pan, melt butter over medium high heat. Add sugar and allow mixture to bubble. Once mixture is bubbling, add shoyu, chocolate syrup and kona coffee granules stirring rapidly to prevent burning. Once sauce starts to thicken, finish with 2 tablespoons of heavy whipping cream. Pour hot sauce over top of pie and serve.
*Be sure to cook the sauce down so that it is nice and thick and allow to cool slightly before serving.