![HG | for the love of pie | Tim Robinson](https://cdn.shopify.com/s/files/1/0940/3088/files/blog_IMG_4600.jpg?16245842509043708035)
![IMG_4724](https://cdn.shopify.com/s/files/1/0940/3088/files/blog_IMG_4724.jpg?10643869349093732397)
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WHO? Tim Robison
WHERE? Ashville, NC
WHAT KIND?
French silk pie with pecan shortbread crust. The original recipe calls for a standard pie crust. I found that a shortbread crust works much better. We also switch it up sometimes and divide the pie into 4 small tarts. To me it's chocolate in its finest form. Rich, dense, smooth with a subtle salty bite at the end. It's the best.
BEST SERVED WITH? I enjoy it best on its own with a good strong cup of coffee. However, a dollop of fresh whipped cream wouldn't hurt.
ONE OR TWO THINGS? Good people and good food! (preferably together)
![IMG_4545](https://cdn.shopify.com/s/files/1/0940/3088/files/blog_IMG_4545.jpg?14235957700892564922)
[amd-zlrecipe-recipe:5]