Billy Miner Pie Recipe

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. 

We always go to The Keg for my husband’s birthday and of course order the Billy Miner Pie, but since we can’t go there to celebrate this year, I decided to make a copycat version for him to have at home.

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…

Ingredients:

• 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:

First, start with the Oreo crumb crust. Remove all the Oreo fillings and crush the Oreo cookies into small crumbs. Melt the butter and mix with the Oreo crumbs. 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.

Before serving, warm up the chocolate fudge sauce and caramel sauce in the microwave or in a saucepan on the stove. Drizzle both the sauces over the slice of billy miner pie and serve. 

Billy Miner Pie Recipe

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★★★★★

5 from 2 reviews

• Author: Alejandra | The Littlest Crumb
• Total Time: 6h 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

The BEST Billy Miner Pie recipe — a copycat version of The Keg’s famous dessert. 

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Ingredients

Scale 1x2x3x

• Oreo crumb crust:
  • 27 Oreo cookies 
  • 9 ½ tablespoon butter 

• Chocolate Sauce:
  • ¼ cup granulated sugar
  • ¼ cup heavy cream 
  • ¼ cup butter
  • ⅜ cup semisweet chocolate chips

• Caramel Sauce:
  • ¼ cup granulated sugar
  • 1 ½ tablespoon butter
  • ⅛ cup cream 

• Pie Base:
  • 2L (or ½ gallon) mocha or cappuccino ice cream 
  • ⅔ cup sliced almonds 

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Instructions

1. Remove the filling from the Oreo cookies, keeping just the Oreo cookie part. Using a food processor or hand masher, crush the Oreo cookies into small crumbs. 
2. Melt the butter and add it to the cookie crumbs. Mix until evenly distributed. Press this mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the crust is pressed down flat and smooth. 
3. Put the springform pan with the Oreo crust base in the freezer for 30 minutes. At the same time, remove the mocha ice cream from the freezer to let it thaw for a bit. 
4. In the meantime, make the sauces. For the chocolate sauce: Heat the sugar, cream, butter and chocolate chips on a saucepan over medium heat until melted into an even chocolate sauce consistency. Stir constantly while heating to prevent burning the mixture or curdling the cream. Remove the sauce from the heat and let it cool before storing it in the fridge in an airtight container.
5. For the caramel sauce: Heat the granulated sugar on a saucepan over medium-high heat until it melts into a brown, gooey liquid. Add the butter and mix until combined. Remove the saucepan from the heat and add the cream immediately. Mix until the sauce is a uniform, creamy caramel sauce. Let the sauce cool to room temperature before storing in an airtight container in the fridge. 
6. Remove the Oreo crust from the freezer. Add the ice cream on top of the Oreo crust, spreading smoothly into an even layer. The ice cream should be soft and pliable — you should be able to gently stir it but it should not be liquidy.
7. Top with an even layer of sliced almonds. 
8. Cover with plastic wrap and put the entire pie in the freezer for at least 6 hours until it is frozen solid. 
9. To serve, remove from the freezer, separate the springform pan and cut into pieces (the frozen Oreo crust takes some force to cut through). Before eating, warm up the sauces in the microwave for a few seconds and drizzle them over the pie. 
10. I find it easiest to cut any leftovers into pie pieces and transfer them to an airtight container before storing in the freezer. Don’t leave this pie out too long or it will start to melt. 

Notes

• The quality of the ice cream is so important. Either mocha or cappuccino ice cream will work but make sure it tastes good before making this pie. 
• If you want to really simplify this recipe, you can use store bought chocolate and caramel sauces. 

• Prep Time: 30 minutes
• Cook Time: 20 min
• Category: Pie
• Method: Frozen
• Cuisine: American

Nutrition

• Serving Size: 1 piece
• Calories: 665
• Sugar: 42.9g
• Sodium: 323mg
• Fat: 42.7g
• Saturated Fat: 27g
• Unsaturated Fat: 13.5g
• Trans Fat: 0.7g
• Carbohydrates: 73.3g
• Fiber: 3.7g
• Protein: 7.6g
• Cholesterol: 131mg

Keywords: billy miner pie, billy miner pie recipe