Billy Miner Pie Recipe

Preheat the oven to 350°F (175°C). In a bowl combine chocolate wafer crumbs, cocoa powder, sugar and salt. Stir in melted butter until the mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish or springform pan to form an even crust about 1/4–1/2 inch thick. Use the bottom of a measuring cup to press for an even surface.

Bake the crust for 8–10 minutes to set. Remove from oven and let cool completely on a rack. Reduce oven to 325°F (160°C) if you plan to briefly bake the assembled pie later; otherwise cool fully before filling.

Make the espresso-milk base

Combine cooled brewed espresso (or dark coffee) with milk, the 2 cups heavy cream, granulated sugar, brown sugar and cocoa powder in a medium saucepan. Warm over medium heat, whisking, until steaming and sugar is dissolved but not boiling.

Temper the eggs

Whisk the egg yolks in a bowl. Slowly pour about 1/2 cup of the hot coffee-cream mixture into the yolks while whisking constantly to temper them. Then pour the tempered yolks back into the saucepan with the remaining mixture, whisking continuously.

Cook to custard

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

Finish and chill

Remove from heat and stir in vanilla extract and instant espresso powder if using. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cool to room temperature, then cover and chill thoroughly in the refrigerator for at least 4 hours or overnight.

Churn

Churn the chilled mocha custard in an ice cream maker according to the manufacturer’s instructions until soft-set. Transfer to a container and smooth the top; freeze until firm (at least 4 hours) before assembling the pie. Reserve about 1 quart of churned mocha ice cream for the pie.

Place chopped chocolate, butter, and corn syrup in a heatproof bowl. Heat the heavy cream until just simmering and pour over the chocolate mixture. Let sit 1 minute, then whisk until smooth and glossy. Stir in vanilla and a pinch of salt. Keep warm or refrigerate and gently reheat before assembling.

In a medium heavy-bottomed saucepan, heat the granulated sugar over medium heat without stirring, gently swirling the pan occasionally, until it melts and turns an amber color. Watch carefully to prevent burning.

When sugar is a deep amber, immediately add the cubed butter (careful—mixture will bubble). Stir until butter is melted. Slowly pour in the warm heavy cream while stirring; the mixture will bubble vigorously. Stir until smooth. Remove from heat and stir in sea salt. Cool to warm or room temperature before using.

If the crust has been refrigerated and is cold and firm, set it on a tray. Spoon a few tablespoons of warm hot fudge into the bottom of the cooled crust and spread a thin layer to help anchor the ice cream.

Scoop or press about 1 quart of the firm mocha ice cream into the prepared crust, smoothing the top with a spatula. For a marbled effect, warm about 1/4 cup hot fudge and 1/4 cup caramel and drizzle in layers as you fill, gently swirling with a knife to create ribbons but not fully mixing.

Smooth the top and drizzle additional hot fudge and caramel over the filled pie. Sprinkle toasted sliced almonds evenly over the top. If desired, add a pinch of coarse sea salt to heighten flavors.

Freeze the assembled pie for at least 4 hours, preferably overnight, to fully set.

To serve, let the pie sit at room temperature for 5–10 minutes to soften slightly. Slice with a warm knife (dip in hot water and wipe) for clean cuts. Garnish with whipped cream, extra hot fudge and caramel if desired.