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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…
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 springformpan 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
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 3 reviews
- Author: Alejandra | The Littlest Crumb
- Total Time: 6h 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
The BEST Billy Miner Pie recipe — a copycat version of The Keg’s famous dessert.
Ingredients
Scale
- Oreo crumb crust:
- 27 oreo cookies
- 9 ½ tbsp 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 tbsp butter
- ⅛ cup cream
- Pie Base:
- 2L (or ½ gallon) mocha or cappuccino ice cream
- ⅔ cupsliced almonds
Instructions
- 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.
- Melt the butter and add it to the cookie crumbs. Mix until evenly distributed. Press this mixture into the bottom of a9-inch springform pan. Use the bottom of a measuring cup to make sure the crust is pressed down flat and smooth.
- 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.
- In the meantime, make the sauces. For thechocolate 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.
- 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.
- 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.
- Top with an even layer of sliced almonds.
- Cover with plastic wrap and put the entire pie in the freezer for at least 6 hours until it is frozen solid.
- 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.
- 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
- 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
Other Dessert Recipes
- Espresso Whipped Cream
- Pistachio Buttercream
- Coffee Brownies
- Chocolate Hazelnut Buttercream Frosting
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- Chocolate Orange Slices
- Cranberry Compote
- Thanksgiving Apple Desserts
- Apple Blueberry Pie
Reader Interactions
Comments
DEBBIE HEBERT
When you say cream for the caramel....is that whipping cream or a half and half cream. Going to try this recipe this weekend.
Thank you.
Reply
Ali
Whipping cream or heavy cream (as long as it’s 35%).
Reply
Biff
This recipe is a 10 out of 10. It really tastes just like the Kegs Billy Miner pie. I have mae this pie a few times and I use Chapmans Cappichinno Frozen Yougurt.
Reply
L
Can you recommend a quality brand of ice cream? I’m having a hard time finding either flavour.
Reply
The Littlest Crumb
I agree, sometimes it is hard to find these specific flavours — and it does depend what is in stock at your grocery store. I believe it was Chapman’s Cappuccino flavour that I have used in the past. But any sort of coffee—flavored ice cream also works well, such as Breyer’s coffee ice cream. I don’t buy the extra high quality ice cream for this recipe (like Haagen Dazs) just because it is really expensive to make for the quantity of ice cream you’ll need. Also, if you are in to making your own ice cream, that’s also a great option since there are lots of great mocha & cappuccino ice cream recipes out there!
Reply
Darlene
Could I use the chocolate Oreo crumbs instead of the cookies and if so do you know how many cups I would need to replace the 27 cookies?
Reply
The Littlest Crumb
You can probably use Oreo crumbs instead of cookies. I’m not sure the exact measure you would need, but would estimate you would need around 2 cups of crumbs. If needed, you may to adjust and add slightly more crumbs or butter. As long as the crumb crust is fully covering the bottom of your pan, it should work!
Reply
Sara
Made this last week and it tasted just like Billy Miner Pie from The Keg. I used Espresso ice cream from Sicilian Ice Cream Company, because it was the only coffee-like ice cream I could find, and it turned out great! It's also fine to put whole Oreos in the food processor, and you won't need as much butter.
Reply
The Littlest Crumb
Glad you enjoyed it Sara! Yum that espresso ice cream sounds delicious, great choice. And thanks for the tip about using whole oreos, definitely a time saver!
Reply
Julie Kim
How much butter did you add if you used the whole Oreo cookies?
Reply
Brenda
This sounds delicious 😋
Reply
The Littlest Crumb
Thanks Brenda!
Reply
Brenda
I have made this pie decades ago. Made tonight for BBQ on Thursday better when sauce is prepared from scratch. It should be a hit. Looks really good.
Reply
The Littlest Crumb
Great idea for a bbq, I hope you enjoy it!
Reply
Greg
I used Oreo cookie crumbs. But the crust stuck to the springform pan and was extremely difficult to get out with the piece of pie. In the pieces I’ve cut , they have remained on the bottom. I may have pressed too hard on the crumbs to start perhaps? Any suggestions. Otherwise the pie was great
