Billy Miner Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl combine 2 cups chocolate wafer crumbs, 2 tablespoons granulated sugar and 1 tablespoon cocoa powder (if using). Pour in 6 tablespoons melted unsalted butter and stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and slightly up the sides of a 9-inch (23 cm) pie pan, about 1/2 inch thick. Use the bottom of a measuring cup to compact the crust firmly.

Bake crust for 8–10 minutes to set and deepen the chocolate flavor. Remove from oven and allow to cool completely on a wire rack. If you're short on time, refrigerate 30 minutes to firm instead of baking (texture will be slightly different).

Flavor the ice cream

Dissolve 3 teaspoons coffee/espresso in 2 tablespoons hot water and let cool to room temperature. In a large bowl, let 1 litre chocolate ice cream soften at room temperature for 10–15 minutes until spreadable but not melted. Stir in the cooled coffee and 1 teaspoon cocoa powder (if using) until evenly combined, tasting to adjust coffee intensity.

Spoon the mocha ice cream into the cooled prepared crust, spreading evenly to the edges and smoothing the top. Pack lightly to eliminate large air pockets but avoid melting the ice cream. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.

Toast almonds

While the ice cream is firming (or up to a few days ahead), spread 1 cup sliced almonds on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes, stirring once, until fragrant and lightly golden. Watch carefully to avoid burning. Cool completely.

Prepare sauces (if making homemade)

If using store-bought sauces, warm 3 tablespoons hot fudge and 3 tablespoons caramel briefly in the microwave (10–15 seconds) or in a small saucepan until pourable. If making quick homemade: for hot fudge whisk 1/4 cup heavy cream with 2 tablespoons cocoa and 2 tablespoons brown sugar over low heat until smooth; for caramel warm 3 tablespoons store caramel or melt 2 tablespoons butter with 2 tablespoons brown sugar and 1 tablespoon cream until glossy. Let sauces cool slightly so they remain pourable but not piping hot.

Finish the pie

Remove the frozen mocha ice cream pie from the freezer about 5–10 minutes before serving to slightly soften for easier slicing. Drizzle 3 tablespoons warm hot fudge and 3 tablespoons warm caramel over the top, spreading gently or leaving in decorative ribbons. Sprinkle toasted almonds evenly over the sauces. Add dollops of sweetened whipped cream around the edge, if desired, and garnish with chocolate shavings or mini chips and a light pinch of sea salt, if using.

Slice with a hot, dry knife (run under hot water and dry between cuts) to get clean slices. Serve immediately with extra warm sauce on the side. Leftover pie can be re-covered and returned to the freezer; allow 10–15 minutes at room temperature before slicing when serving later.