Billy Miner Pie ® Recipe

Prepare and bake crust

Preheat oven to 350°F (175°C). Grease a 9-inch springform or pie pan lightly with the softened butter. In a medium bowl combine 1 3/4 cups chocolate wafer crumbs, 2 tbsp granulated sugar, 2 tbsp unsweetened cocoa powder and a pinch of salt. Stir in 6 tbsp melted butter until mixture is evenly moistened and holds together when pressed. Press crumbs firmly and evenly into the bottom and about 1/2–3/4 inch up the sides of the pan. Bake for 8–10 minutes to set. Remove from oven and cool completely on a rack while making the ice cream base.

Warm milk and coffee

In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 3/4 cup cooled brewed coffee or espresso. Heat gently over medium until just steaming (do not boil). Stir in 2 tbsp unsweetened cocoa powder and 3 oz chopped semisweet chocolate until melted and smooth. Remove from heat.

Temper egg yolks

In a separate bowl whisk 4 egg yolks with 3/4 cup granulated sugar until slightly thickened and pale. Slowly drizzle about 1/3 of the hot milk-coffee-chocolate mixture into the yolks while whisking constantly to temper. Then gradually whisk the tempered yolk mixture back into the saucepan with the remaining milk mixture.

Cook custard

Return saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, until the mixture thickens slightly and coats the back of the spatula (170–175°F / 77–80°C). Do not let it boil. Remove from heat and stir in 1 tsp vanilla extract, 1 tsp instant espresso or coffee powder (optional), and a pinch of salt.

Chill base

Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cool to room temperature, then cover and refrigerate until thoroughly cold, at least 3 hours or overnight. Once cold, churn in an ice cream maker according to manufacturer’s instructions until a soft-serve consistency is reached.

Alternative no-churn (if not using ice cream maker)

Whip 1 cup heavy cream to soft peaks separately. Fold the chilled, concentrated coffee-chocolate custard (cooled) into the whipped cream gently until uniform, then proceed to layer and freeze as directed.

Make quick fudge sauce

While custard cools or after churning, prepare the fudge: place 6 oz semisweet chocolate chips, 2 tbsp light corn syrup, 2 tbsp butter and 1/4 cup sweetened condensed milk in a heatproof bowl set over simmering water (double boiler) or in short bursts in the microwave (stirring every 20–30 sec). Stir until smooth and glossy. Add 1/4 tsp salt and set aside to cool slightly until thick but pourable (about 10–15 minutes).

Prep caramel

If using store-bought caramel sauce, warm slightly so it’s pourable but not hot. If making quick homemade caramel, ensure it’s cooled to a ribbon-like consistency so it can be swirled into the ice cream without sinking entirely.

Layer ice cream, fudge and caramel

Spoon one-third of the churned mocha ice cream into the cooled chocolate crust and spread gently to an even layer. Dollop about half of the fudge sauce in small spoonfuls across the layer, then drizzle a few tablespoons of caramel sauce. Using a knife or skewer, swirl the sauces through the ice cream lightly (do not overmix). Sprinkle about one-quarter of the toasted sliced almonds over the layer. Repeat with another third of the ice cream, rest of the fudge sauce, more caramel, swirl and another quarter of almonds. Top with remaining mocha ice cream, drizzle remaining caramel in a decorative pattern, and finish with remaining toasted almonds and an optional light sprinkle of coarse sea salt.

Freeze to firm

Cover the pie tightly with plastic wrap or a lid and freeze until solid, at least 6 hours or preferably overnight, to allow the ice cream to fully set and the flavors to meld.

Remove pie from freezer 8–10 minutes before serving to ease slicing. If using a springform, release the ring carefully. For clean slices, dip a sharp knife in hot water, wipe dry and slice between servings. Serve with extra warmed caramel or extra fudge sauce if desired.

Store any leftovers tightly wrapped in the freezer for up to 2 weeks for best texture.