Friday, April 19, 2013

Homemade Billy Miner Pie - Foodie Friday

Happy Foodie Friday everyone!

Today's recipe is for my rendition of a Canadian restaurant dessert from The Keg restaurant: Billy Miner Pie.

When I was in university, the best place to go for dinner on the weekend was to a Keg restaurant and steak house. You`d start the evening with "Keg sized drinks," like the "Bloody Caesar" enjoy an appetizer of escargot or their famous "Mushrooms Neptune," dip into a basket of hot sour dough bread slathered in whipped butter, load up at the salad bar, add a steak, and for dessert, it wouldn't be a trip to The Keg without ending the meal with Billy Miner Pie - a coffee and chocolate ice cream concoction nestled in an Oreo cookie crust - and I am going to show you how to make it!

Visit the printable recipe here: Billy Miner Pie

Enjoy the easy to follow step by step video:


  • 1/4 cup butter
  • 1 1/4 cups Oreo baking crumbs (or 24 whole Oreo cookies that have been pulsed into crumbs using a food processor)
  • 3 ounces semi-sweet chocolate
  • 1/4 cup butter
  • 2/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup evaporated skim milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 4 cups coffee ice cream
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • 1 cup coarsely chopped pecans
  1. Melt 1/4 cup butter. Mix crushed cookies with melted butter; press into bottom and up sides of a 10-inch deep dish pie plate and chill. 
  2. In a saucepan over low heat, melt the chocolate and remaining butter. Remove from heat and stir in sugar and salt. Add the evaporated milk gradually, blending well. Cook over low heat, stirring constantly, about 4 minutes. Remove from heat; stir in vanilla and almond extracts. Set aside to cool to room temperature. 
  3. When the shell is chilled and the sauce has cooled, set out the ice cream to soften slightly, 5 to 10 minutes. Fill the pie shell with the ice cream. Put the pie in the freezer until ice cream is firm again.
  4. In the meantime, beat the whipping cream until it just holds a peak. Beat in the confectioners sugar.
  5. Spread the fudge sauce over the ice cream layer, then mound the top with whipped cream and sprinkle with pecans. Store in the freezer until ready to serve. Remove and let sit a few minutes before slicing.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

1 comment:

  1. By any chance do you know the Keg's recipe for Creole Chicken?? :)