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The BEST Billy Miner Pie recipe for a copycat version of The Keg’s famous dessert. A mocha ice cream cake on an oreo crumb crust, topped with sliced almonds. Then drizzled with hot fudge and caramel sauce.
If you’ve ever been to The Keg, you’ve definitely had their Billy Miner Pie. It is possibly one of the best desserts you can order and one of the main reasons to go to The Keg in the first place.
What’s even better is how EASY this Billy Miner Pie recipe is to make. Plus, for the price of one slice of Billy Miner Pie at The Keg, you can make a whole pie instead.
Yes… this is a dangerously addictive recipe to try…
- Oreo Cookies — These are for the cookie crumb crust base.
- Butter — to mix with the oreo cookie crumbs for the crust.
- Mocha or Cappuccino Ice Cream — This is the MOST important ingredient! Make sure you choose an excellent quality ice cream with the flavor you love. I can’t always find mocha ice cream, but a quality cappuccino ice cream is just as good.
- Sliced Almonds — for the pie topping
- Chocolate Fudge Sauce — You will need granulated sugar, cream, butter and semisweet chocolate chips to make this sauce from scratch. However, you can use store bought fudge sauce as well if you don’t want to make your own.
- Caramel Sauce — This sauce is made with granulated sugar, butter and cream. Just like for the hot fudge sauce, you can substitute the homemade version for store bought caramel sauce too.
How to make Billy Miner Pie:
Press the mixture into the base of a 9-inch springform pan to create a flat, dense crumb layer. Put in the freezer for 30 minutes to harden. Meanwhile, remove the cappuccino or mocha ice cream to thaw.
While you wait for the crust to harden, make the chocolate fudge sauce. Heat the sugar, cream, butter and chocolate chips on a saucepan over medium heat until they melt into a smooth chocolate mixture.
Remove the pan from the heat and let it cool to room temperature. Then store the sauce in an airtight container in the fridge until ready to serve.
For the caramel sauce, heat the granulated sugar on a saucepan over medium heat until the sugar melts into a brown liquid. Add the butter and stir until melted.
Remove the pan from the heat and add the cream, stirring until the sauce is a smooth consistency. Let the sauce cool to room temperature and store it in an airtight container in the fridge until ready to serve.
After 30 minutes, remove the crust from the freezer. The ice cream should have thawed slightly by now. Stir the ice cream a bit to smooth it together — you don’t want it to be fully melted just soft enough to spread.
Then spread the ice cream in an even layer over the Oreo crumb crust. Sprinkle the sliced almonds evenly over the top of the cake. Cover the cake and put it back in the freezer for at least 6 hours until it has fully frozen.Print