WHO? Tim Robison
WHERE? Ashville, NC
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)