This recipe is adapted from The Back Eddy Restaurant in Westport, MA. The Back Eddy was our first customer. When we had made our first cheese, we raced over to see Chef Aaron, and he ordered some! The Back Eddy was one of Gourmet magazine’s top picks, as well as one of our local favorites, so we were, and still are, thrilled!
Shy Lime Pie
Author: Back Eddy Restaurant
Serves: Serves 8
Ingredients
- ¾ cup Graham cracker crumbs
- 3 Tbs melted butter
- 1 tub of Cloumage (15 oz)
- ½ cup sugar
- 1½ tsp corn starch
- 2 large eggs, beaten
- 1½ tsp lime zest
- .3 cup fresh squeezed lime juice
Instructions
- For the Crust: In a medium-size bowl, mix the crumbs and butter together evenly and pack into a 9-inch deep pie pan. Set aside.
- For the Filling: In a large mixing bowl, combine all the ingredients except the lime juice until smooth. Add the juice and mix one additional minute. (An electric mixer will make the filling fluffier than hand mixing.) Pour filling into the prepared pie shell.
- Bake at 350 degrees for 25 minutes. Should have a little jiggle and be firm. Don’t let the surface brown. Refrigerate for at least an hour to set fully.
Cricket Beauregard Lewis says
This is superb…I’ve made it many times.
I first tried your cheese at a Whole Foods (Arlington, MA food tasting ) last year. And then took your “Shy Lime Pie” recipe home and tried THAT!
Yesterday I made 2 for an Auction. And I’d love to send you the photo I took.
ctestshy says
Hi, I’d love to see it-please send to barbara@shybrothersfarm.com, and if it’s okay, I’ll post it on Facebook! So glad you like it-
Barbara