The Keg's Billy Miner Pie

This is a recipe I found when looking for a copycat recipe for the Keg's Billy Miner Pie. I made it earlier this summer for a BBQ dessert that we were invited to. OMFG! Just a word of advice, a deep freeze works better for this pie as opposed to your freezer on your fridge. Just take the pie out a few minutes before serving.

Southern Recipe Restoration Project The contributor: Ashley Leckey, a Tallahassee native and University of Georgia graduate who has lived in Atlanta since 2004. The story: “My grandma Cele Marcoux was a jack of all trades. She was an editor of a newspaper, she worked in a dental lab, she had a line of luxury ties, she served as a nurse in the Army. “But what Grandma really loved was entertaining, and she was well-known for the parties she would throw. I am lucky enough to have inherited her collection of family recipes -- handwritten and typewriter-printed. I have some from my great-grandmother as well. " -- Susan Puckett, for the Journal-Constitution Leckey notes that her grandmother sometimes used the Copycat Chocolate Fudge Sauce recipe to make this pie, and flavored the ice cream -- coffee or vanilla bean -- with her homemade coffee-flavored liqueur. See links below for those recipes.

Calypso Pie
Hands on time: 30 minutes Total time: 3 hours Serves: 12

Ingredients:

1/2 cup butter (1 stick), divided
18 Oreo cookies, crushed
3 ounces unsweetened chocolate
2/3 cup granulated sugar
1/8 teaspoon salt
2/3 cup evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 quart coffee ice cream
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar 1 cup coarsely chopped pecans

Instructions:

Melt 1/4 cup (1/2 stick) butter. Mix crushed cookies with melted butter; press into bottom and up sides of a 10-inch pie plate and chill. 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. 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.

In the meantime, beat the whipping cream until it just holds a peak. Beat in the confectioners’ sugar.

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.