1 store-bought graham cracker crust
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. If you like your sauce thicker, continue to cook sauce until desired consistency is achieved. Drizzle hot sauce over top of pie and serve.
COOKING HAWAIIAN STYLE