Billy Miner Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl combine chocolate wafer crumbs, granulated sugar and cocoa powder (if using). Pour in melted butter and stir until mixture is evenly moistened and holds together when pressed.

Press crumb mixture into a 9-inch (23 cm) pie dish, covering the bottom and about 1 inch up the sides. Use the bottom of a measuring cup to compact it tightly and evenly.

Bake crust for 8–10 minutes to set. Remove and let cool completely. If a no-bake crust is preferred, chill in the refrigerator for at least 30 minutes instead of baking.

Infuse milk and cream

In a medium saucepan, whisk together whole milk, heavy cream, granulated sugar, instant espresso powder and unsweetened cocoa powder over medium heat. Warm until steam just begins to rise and sugar has dissolved — do not boil.

Temper egg yolks

Whisk the egg yolks in a bowl until smooth. Slowly drizzle about 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper. Then slowly pour the tempered yolks back into the saucepan with the remaining milk mixture, whisking continuously.

Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and coats the back of the spoon (about 170–175°F / 77–80°C). Do not boil to avoid curdling.

Remove from heat and stir in vanilla extract and coffee liqueur (if using). Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure smoothness. Cool to room temperature, then cover and chill in the refrigerator at least 4 hours or overnight until thoroughly cold.

Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency. Transfer the churned mocha ice cream to a container, press a piece of parchment directly onto the surface to minimize ice crystals, and freeze until firm, about 4 hours (or overnight).

Make sauce

Place chopped semisweet chocolate in a heatproof bowl. In a small saucepan warm heavy cream with corn syrup until it simmers; do not boil. Pour hot cream over the chocolate and let sit for 1 minute to melt, then whisk until smooth and glossy. Stir in butter, vanilla and a pinch of salt. Keep warm; if chilled it will thicken and can be gently reheated.

Prepare caramel

In a medium saucepan over medium heat, add granulated sugar in an even layer. Without stirring, allow sugar to melt at the edges, then gently swirl the pan occasionally until sugar fully melts and turns a deep amber color (watch carefully to avoid burning).

Immediately remove pan from heat and carefully add the butter (mixture will bubble). Stir until butter melts, then slowly pour in warmed heavy cream while stirring. If caramel seizes, return to very low heat and stir until smooth. Stir in salt if using. Let cool to warm room temperature; sauce will thicken as it cools.

Toast almonds

Preheat a small skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden and fragrant, 3–4 minutes. Remove from heat and cool.

To assemble the Billy Miner Pie: place the cooled chocolate crust on a serving plate. Soften the mocha ice cream slightly at room temperature for 5–7 minutes so it is spreadable but not melted.

Spoon or spread half of the mocha ice cream into the crust and smooth the surface. Drizzle about half of the hot fudge sauce and a few tablespoons of caramel sauce over the ice cream. Sprinkle about half of the toasted almonds over the sauces.

Add the remaining mocha ice cream to fill the crust, smoothing the top. Finish with the remaining hot fudge and caramel sauces drizzled in a decorative pattern. Scatter remaining toasted almonds and chocolate shavings. Optionally sprinkle a small pinch of coarse sea salt to contrast the sweetness.

Press a piece of parchment onto the surface and freeze the assembled pie until firm, at least 4 hours or overnight. When ready to serve, let sit at room temperature 5–8 minutes to soften slightly for easier slicing. Slice with a hot, dry knife for clean cuts.