for the love of pie: tim robison

HG | for the love of pie | Tim Robinson

If you don’t know Tim from his blog
you may know him from Instagram.
And if you don’t know him from either,
I think maybe you should.
He’s just one of those guys whose photos
bring a smile to your face.


We’ve not met in person,
but I’ve always sorta assumed we’ll pull up a chair someday.
Probably on an old veranda someplace
with biscuits and sweet tea
and the company of Tara O’Brady.
xo, N







FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Tim Robison and his French Silk Pie.
Tim lives in Asheville, NC with his fiancé Amanda.
He’s an illustrator, photographer
and a regular contributor to Kinfolk Magazine.




Tim Robison


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.


I enjoy it best on its own with a good strong cup of coffee. However, a dollop of fresh whipped cream wouldn’t hurt.  


Good people and good food! (preferably together)


French Silk Pie by Tim Robison


  • 3 sticks (1 ½ cups) unsalted butter, at room temperature
  • ½ cup sugar
  • ¼ cup PURE maple syrup
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • ½ teaspoon salt
  • 1 cup dried cranberries
  • 1 cup pecan pieces, toasted
  • Filling
  • 1 cup sugar
  • 3/4 cup butter--room temperature
  • 3oz unsweetened chocolate melted and cooled
  • 1-1/2 teaspoons good vanilla extract.
  • 3 eggs


    For the crust:
  1. Mix together butter, sugar and maple syrup until well blended. Add the vanilla and stir to combine. Add flour one cup at a time, mixing entirely after each cup is added. Stir in salt and pecans. Preheat oven to 350 degrees. Press dough evenly to 1/4" thick into a prepared 7"-9" pie tin (or four 4" tart shells) Remove any excess dough around edges of tin (depending on your pans, you may have extra batter left over --bake those as you would a standard shortbread cookie). Bake for 18-20 minutes, until lightly browned all over. Set aside and let crust cool completely. Dough freezes well or can be stored in the refrigerator for several days.
  2. For the filling:
  3. Using a steel blade food processor, process sugar and butter until very smooth and light in color (about 5 minutes on high). Slowly add chocolate while processing. Process for a few minutes more, scraping sides often. Add vanilla and then eggs one at a time. Process on high until incredibly smooth (another 5 minutes). Pour filling into cooled pie crust and chill over night.
  4. *Note -- You want to process the filling longer than you think. Check it often to make sure it achieves its 'silky' like consistency. If not processed long enough the pie will feel grainy when served.
  5. Keep refrigerated. Serve cool or at room temperature.


posted on February 19, 2013 by Nikole


  1. Natasha says:

    Beautiful photos! And I love the use of pecan short dough!

  2. Jensen says:

    Oh, I’ve been missing this series!

  3. Being a good Southern girl, I love pecans and that shortbread crust looks delicious. Who doesn’t like the sound of French Silk Pie?

  4. oooh, another beautiful one. I’ve never tried French Silk Pie … inspiring. Hope you had a beautiful weekend!

  5. tara says:

    Thanks so much for including me in the tea party; I’d be there in a heartbeat. xo.

  6. nadia says:

    How beautiful are these images, i have a huge photographic crush on his work so i am so excited you asked him to make pie. I going to try this this weekend! Hope all is well Nikole!

  7. Thanks for introducing Tim to us. I can’t wait to see more of his work!

    Any idea where the mini tart/pie pans came from? I would love to have a set. I checked your shop, just in case, but no luck. :)

  8. afunhouse says:

    Thanks, so much, for the link to the loveliness that is Tim Robison’s photography! What a beautiful addition to my instagram feed!

  9. Izy says:

    Oh wow, the maple syrup and pecans in that shortbread crust have me craving those pies already (it’s a flavour pairing that I always think was just meant to be!). Simply gorgeous.

  10. Joy @ OSS says:

    this looks absolutely fantastic!

  11. Oh, I love the combination of pecan shortbread and dark chocolate filling. When I was young, my mom used to make a Mississippi Mud Pie for family gatherings that was basically a quick & dirty version of this; I still remember how perfectly those flavors married. I’ll put this on the menu soon and I’m sure it’ll go right into the rotation! And thanks for posting these beautiful photos. Great inspiration!

  12. Eva says:

    So the filling is not cooked, only chilled and it contains raw eggs, is it ok?

    • Nikole says:

      Hi Eva! I think raw eggs are ok in some cases, it depends. In many instances they are not suitable for the elderly or pregnant. In addition, children or anyone with a compromised immune system should likely should take care in eating raw eggs. Further, for uncooked preparations only the freshest eggs should be used. Plus, it comes down to what you’re comfortable with. ;)

  13. […] week I read Nikole Herriott’s post about Tim Robison’s french silk pie, and the first photo of the miniature tin tart pans and baked tart shells won’t leave my […]

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