Billy Miner Pie ® Recipe
mocha ice cream, chocolate crust, fudge, caramel, almonds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Almond Crust
Mocha Ice Cream Filling
Fudge Swirl
Caramel Sauce
Assembly & Garnish
Method
Chocolate Almond Crust
- 1
Prepare crust
Line a 9-inch springform pan (or similar tart pan) with parchment or plastic wrap so the pie will be easy to remove. In a bowl, combine 2 cups chocolate wafer crumbs, 2 tablespoons sugar and 1 cup finely chopped toasted almonds. Pour 6 tablespoons melted butter over the mixture and stir until evenly moistened and holds together when pressed.
- 2
Press and chill
Firmly press the crumb mixture into the bottom and slightly up the sides of the prepared pan to form an even crust (about 1/2-inch thick). Use the bottom of a measuring cup to compact. Refrigerate for 30 minutes to set, or freeze 10–15 minutes while you prepare the filling.
Mocha Ice Cream Filling
- 3
Make coffee base
In a medium bowl, whisk together 1 cup cooled strong espresso, 1 cup whole milk, 2 cups heavy cream, 3 tablespoons granulated sugar, 1 tablespoon brown sugar, 1 teaspoon instant espresso powder (if using), 2 teaspoons unsweetened cocoa powder and 1 teaspoon vanilla extract until sugar and cocoa dissolve.
- 4
Temper egg yolks
In a separate medium bowl, whisk the 4 egg yolks. Slowly pour about 1 cup of the warm (or room-temp) coffee-cream mixture into the yolks while whisking constantly to temper. Gradually whisk the tempered yolks back into the remaining coffee-cream mixture.
- 5
Cook custard
Transfer the mixture to a saucepan and cook over medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, until the custard thickens slightly and coats the back of the spatula (170–175°F / 77–80°C). Do not boil. Remove from heat.
- 6
Chill base
Pass the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Cover with plastic wrap directly on the surface to prevent a skin and chill in the refrigerator until completely cold, at least 4 hours or overnight. Once chilled, churn in an ice cream maker according to manufacturer's instructions until soft-serve consistency, then transfer to a bowl and chill briefly if needed to firm up slightly before assembly.
Fudge Swirl
- 7
Make fudge sauce
Place 8 oz semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat 1 cup heavy cream and 1 teaspoon corn syrup just to a simmer, then pour over chocolate chips. Let sit 1 minute, then whisk until smooth. Stir in 1 tablespoon unsalted butter until glossy. Cool to a spreadable but pourable consistency (room temperature or slightly warm). If too thick, stir in a tablespoon of warm cream; if too thin, chill briefly.
Caramel Sauce
- 8
Cook caramel
In a heavy-bottomed saucepan over medium heat, add 1 cup granulated sugar in an even layer. Without stirring, allow sugar to melt—first it will clump, then liquefy and turn amber. Gently swirl the pan if needed to even the color. Once amber (watch carefully to avoid burning), remove from heat and immediately add 6 tablespoons butter, stirring until incorporated.
- 9
Finish caramel
Slowly pour in 1 cup warmed heavy cream while stirring (mixture will bubble vigorously). Stir until smooth and combined. Add 1 teaspoon sea salt if making salted caramel. Let cool to warm or room temperature; it will thicken as it cools. Reserve about 3/4 cup for swirling into the ice cream and 1/4 cup for drizzling when serving.
Assembly & Freeze
- 10
Layer ice cream, fudge and caramel
Remove the crust from the refrigerator or freezer. Spoon a third of the churned mocha ice cream into the crust and smooth lightly. Drizzle about 2–3 tablespoons of fudge sauce and 2 tablespoons of caramel over that layer. Sprinkle a few tablespoons of chopped toasted almonds. Repeat with another third of the ice cream, more fudge and caramel drizzles and another sprinkling of almonds. Add the remaining ice cream, then swirl the remaining fudge and caramel over the top with a knife to create a marbled effect. Press any remaining chopped almonds onto the top edges.
- 11
Serve
- 12
Unmold and garnish
When ready to serve, let the pie sit at room temperature for 5–10 minutes to make slicing easier. Release the springform and transfer to a serving plate. Drizzle with any reserved warmed caramel (about 1/4 cup) and extra melted chocolate if desired. Sprinkle additional toasted almonds on top.
- 13
Slice
Use a hot, dry knife (dip in hot water and wipe dry between cuts) to slice clean wedges. Serve immediately.
