Billy Miner Pie® Recipe
Recipe information
Make Billy Miner Pie® in just 4h . mocha ice cream, chocolate crust, fudge, caramel, almonds
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Ingredients
Chocolate Crust
Mocha Ice Cream Layer
Fudge Sauce
Caramel Sauce
Crunch & Assembly
Chocolate Crust
1. Prepare crust
Preheat oven to 350°F (175°C). Lightly butter a 9-inch removable-bottom or pie pan (or line with parchment). In a medium bowl combine 2 cups chocolate wafer crumbs, 2 tbsp cocoa powder, 2 tbsp granulated sugar and 1 tsp salt. Stir in 6 tbsp melted butter until mixture holds together when pressed. Press the crumb mixture firmly and evenly into the bottom and up the sides of the pan (about 1/4–1/2 inch thick).
2. Bake crust
Bake crust 8–10 minutes until set and fragrant. Remove from oven and let cool completely on a rack while you prepare the fillings. (Crust can be made a day ahead and kept covered at room temperature.)
Mocha Ice Cream Layer
3. Make base
In a medium bowl whisk 1 cup cooled strong brewed espresso, 1 cup whole milk, 2 cups heavy cream, 3 tbsp sugar, 1 tsp instant espresso powder, 1 tbsp cocoa powder, 1 tsp vanilla and a pinch of salt until sugar and powders are dissolved. Taste and adjust coffee and sugar to preference; mixture should taste slightly sweeter than you want the finished ice cream because it will mellow when frozen.
4. Churn or freeze
If you have an ice cream maker: chill the mixture thoroughly (at least 2 hours), then churn according to manufacturer's instructions until thick and soft-serve consistency. If you don't have an ice cream maker: pour the mixture into a shallow metal pan, freeze for 45 minutes, then stir vigorously with a fork to break up crystals. Repeat stirring every 30–45 minutes until smooth and scoopable (about 3–4 cycles).
5. Layer into crust
Spoon or spread a generous layer of mocha ice cream into the cooled chocolate crust, smoothing the top. Reserve about 1/2 cup of ice cream (softened) for swirls if desired. Cover the pie with plastic wrap and freeze at least 2 hours to firm before adding sauces. (For quicker sets, freeze 1 hour uncovered then wrap.)
Fudge Sauce
6. Prepare fudge
Place 8 oz semisweet chocolate chips in a heatproof bowl. In a small saucepan heat 3 tbsp heavy cream and 1 tbsp corn syrup just until steaming; pour over chocolate chips and let sit 1 minute. Stir until smooth. Stir in 1 tbsp unsalted butter and a pinch of salt until glossy. If too thick to drizzle, stir in an additional teaspoon or two of warm cream to reach a pourable consistency. Let cool slightly to warm (not hot).
7. Drizzle
When fudge is warm and pourable, drizzle about half over the chilled mocha ice cream layer in the crust. Return pie to freezer to set the drizzle for 15–20 minutes.
Caramel Sauce
8. Make caramel
In a medium heavy-bottomed saucepan combine 1 cup granulated sugar and 2 tbsp water and stir just to moisten. Heat over medium without stirring (swirling the pan occasionally) until sugar melts and turns deep amber (watch carefully to avoid burning), about 8–10 minutes. Remove from heat and carefully whisk in 4 tbsp butter until incorporated (mixture will bubble). Slowly add 1 cup heavy cream while whisking (mixture will foam vigorously). If needed, return to low heat and stir until smooth. Remove from heat and stir in 1 tsp sea salt. Cool to warm but pourable.
9. Top pie
Drizzle warm caramel over the fudge-drizzled ice cream layer. Use a spoon to create attractive swirls of caramel across the surface. If desired, use the reserved softened mocha ice cream to pipe small rosettes and swirl some caramel into them. Return pie to the freezer for at least 1 hour to firm completely.
Crunch & Assembly
10. Toast almonds
While sauces cool, toast 3 tbsp sliced almonds in a small dry skillet over medium heat, stirring, until lightly golden and fragrant, 3–4 minutes. Remove from heat and cool.
11. Finish and serve
Sprinkle toasted almonds evenly over the top of the frozen pie and finish with a light scattering of flaky sea salt (about 1 tsp distributed). To serve, let pie sit at room temperature 5–8 minutes for easier slicing. Use a hot, dry knife (dip in hot water and wipe dry between cuts) to make clean slices. Store any leftovers covered in the freezer.
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