Katina Smith of Bangalow Creek Warmbloods knows a thing or two about breeding and training quality competition horses. In the kitchen, her skills are nearly as refined — if her Chocolate Silk Pie is anything to go by!

“We have it on good authority
from Roger Fitzhardinge that this pie
is definitely the real deal.”

Katina finds it hilarious that we’ve named her our celebrity chef for December, but we have it on good authority from Roger Fitzhardinge that this pie is definitely the real deal: “Oh my god, it’s the best!”

If you’re in search of an easy yet delicious Christmas dessert, look no further.

INGREDIENTS:

Biscuit Base:
200gm Marie Biscuits
125gm melted butter

Filling:
125gm softened butter
1 teaspoon vanilla
150gm dark chocolate
½ teaspoon salt
¾ cup icing mixture
2 eggs

METHOD:

Biscuit Base:
1. Crush the biscuits in a food processor until they are fine crumbs. Combine them with melted butter. Press approximately half into the base of a spring form tin. Press the other half around the sides.

Filling:

2. Beat the butter until light and fluffy. Gradually add the sugar and salt.
3. Melt the chocolate in a double saucepan (one saucepan on top of another with water boiling in the bottom saucepan and add the chocolate into the top saucepan).
4. Beat the melted chocolate into the butter mixture. Add vanilla.
5. Add the eggs one at a time, beating for 2 minutes after each.
6. Spoon the mixture into the pie shell. Chill.
7. Decorate with whipped cream and grated chocolate. EQ