Lockdown Billy Miner Pie

Billy Miner Pie – courtesy of a past student

What to do when a craving for the Keg’s famous Billy Miner Pie strikes mid-pandemic? DIY at home, of course!

This recipe comes to us courtesy of the hospitality program at JASS. A few years ago one of Royce’s students came up with the ratio and approach that is key to getting the recipe just right! When I went digging for other Billy Miner Pie dupes on the Internet, I couldn’t find anything remotely close. In the end, we had to reach out to the student to get her notes to make this!

Most recipes out there are basically shoddy versions of ice cream cake: they call for some kind of crust, the chocolate-caramel-almond topping, but the filling itself – the star of the show – is just coffee ice cream smooshed into the pan. That, folks, isn’t Billy Miner Pie. That is coffee ice cream shaped like a cake. The key to achieving the right consistency: blending whipped cream with the ice cream!

The recipe as follows is scaled to yield 4 mini miner pies (done in 4″ springform pans), because they are cute and easy to share that way. Don’t worry, come September Royce has promised that his students will test it with some standard sized pans.

Copycat Billy Miner Pie

Yield: 4 mini miner pies


For the frozen component:
3 cups mocha ice cream (get the cheap stuff for a more authentic taste)
1 cup 35% cream (whipped)

For the crust:
150g oreo (chocolate cookie) crumbs (1-1/4 cup)
sugar (2 tbsp)
75g butter, melted (1/3 cup)

For the caramel:
pinch salt
44g sugar (3 Tbsp) (1)
33g glucose (2 Tbsp)
100g 35% cream (1/2 cup)
22g butter (1-1/2 Tbsp)
55g sugar (4 Tbsp) (2)

For the chocolate sauce:
130g cocoa powder (1/4 cup)
110g sugar (1/2 cup)
pinch salt
60g cold water (1/4 cup)
3.75g vanilla (3/4 tsp)

toasted almond slices

Tools Required

  • 4 x 4″ springform pans
  • Spatula
  • Whisk / stand mixer with whisk attachment


For the crust:
1. Mix melted butter, sugar and cookie crumbs until all crumbs are thoroughly moistened. Press mixture into the bottom of lined springform pans.
2. Allow to cool.

For the filling:
1. Line the bottom and sides of the springform pan(s) with parchment paper.
2. Put the ice cream into the fridge for 30-40 minutes, until softened but not completely melted.
3. In the meantime, whip the cream to firm peaks.
4. Gently fold the whipped cream into the softened ice cream. Do not over-mix.
5. Pour mixture into prepared pans and place in the freezer immediately (you don’t want the ice cream melting all of the way!).

For the caramel sauce:
1. In a small saucepan, add salt, sugar (1), glucose, cream, and butter. Mix and heat on medium low. Set aside.
2. In a separate medium saucepan, caramelize the sugar (2) over medium high heat.
3. Once desired colour is reached, carefully add the warm cream mixture and mix to combine. Cook to 107°C and remove from heat.
4. Allow to cool before using.

For the chocolate sauce:
1. Combine all ingredients in a small saucepan. Bring to a boil over medium high heat. Mix well until thoroughly combined.
2. Simmer, stirring occasionally, until thickened.
3. Allow to cool before using.

1. Let the pies sit at room temperature for 10 minutes or until softened slightly before serving.
2. Cut into slices, then top with caramel sauce, chocolate sauce, and toasted almonds.

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