Billy Miner Pie ® Recipe

Prepare crumb base

Line a 9-inch springform pan or a 9x2-inch tart pan with removable bottom with parchment. In a medium bowl, combine 2 cups finely crushed chocolate sandwich cookies, 2 tbsp unsweetened cocoa powder, and 1 tbsp granulated sugar; stir to blend.

Add butter and almonds

Pour 6 tbsp melted butter over the crumb mixture and stir until evenly moistened. Fold in 1 cup chopped toasted almonds so crumbs hold together when pressed.

Press and chill: Press the crumb mixture evenly into the bottom and slightly up the sides of the prepared pan using the back of a measuring cup to compact tightly. Freeze for at least 20 minutes (or refrigerate 30–45 minutes) while you prepare the other components.

Soften and flavor ice cream

Let 1.5 quarts mocha ice cream sit at room temperature until just soft enough to spread (about 10–15 minutes). Stir in 2 tsp cooled brewed espresso and 1 tsp vanilla extract thoroughly to intensify the coffee-chocolate flavor.

Fill crust and smooth: Spoon the softened mocha ice cream into the chilled crust, pressing gently to remove air pockets and smoothing the top with an offset spatula. Tap the pan on the counter to level. Return to freezer for at least 2 hours or until firm.

Make the hot fudge

Place 1 cup semi-sweet chocolate chips in a heatproof bowl. In a small saucepan over medium heat, warm 1 cup heavy cream with 1 tbsp light corn syrup until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips and let sit 1 minute, then whisk until smooth and glossy. Whisk in 1 tbsp butter and 1 tsp fine sea salt. Let cool slightly to a pourable but not hot temperature (about 10 minutes).

Pour a thin layer (about 1/2 cup) of the fudge sauce over the firm mocha ice cream, spreading gently. Return to freezer to set for 10–15 minutes. Reserve remaining sauce for serving.

Prepare quick caramel

In a small heavy-bottomed saucepan, combine 3 tbsp granulated sugar and 1 tbsp water over medium heat. Without stirring, swirl the pan occasionally until the sugar dissolves and turns a deep amber color (about 6–8 minutes). Remove from heat and carefully whisk in 3 tbsp warm heavy cream (mixture will bubble). Add 1 tbsp butter and 1 tsp sea salt; whisk until smooth. Let cool briefly.

Drizzle about 3–4 tbsp of the caramel over the fudge layer for a marbled look; use a skewer to swirl if desired. Return pie to freezer to set for another 15–20 minutes. Reserve remaining caramel for serving.

Decorate and store

Once set, remove the pie from the springform or lift from the tart pan. Sprinkle 1/2 cup toasted sliced almonds and 2 tbsp mini chocolate shavings evenly over the top. If desired, sprinkle 1/4 tsp coarse sea salt. For neat slices, let stand 3–5 minutes at room temperature before cutting with a hot knife (dip knife in hot water and wipe between cuts).

Serve: Serve each slice with an extra drizzle of reserved warm fudge and caramel. Keep leftover pie tightly wrapped in plastic and frozen; thaw 5–10 minutes before serving for best texture.