Shy Lime Pie

Shy Lime Pie

Adapted from The Back Eddy Restaurant in Westport MA by Barbara Hanley of Shy Brothers Farm

The Back Eddy was Shy Brothers Farm’s first customer.  When we had our first cheese made, 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 thrilled.  Today, Aaron and Nigel and the kitchen staff have an ongoing competition to find something that Cloumage® will not do.

This is one of their many creations, and it’s yummy.

Serves 8.  Preheat oven to 350 degrees.


  • ¾ cup Graham cracker crumbs
  • 3 TBS melted butter

In a medium-size bowl, mix the crumbs and butter together evenly and pack evenly into a 9-inch deep pie pan.  Set aside.


  • 12 oz Cloumage®
  • ½ cup sugar
  • 1 ½ teaspoons corn starch
  • 2 small eggs, beaten
  • 1 ½ teaspoons lime zest
  • 1/3 cup fresh squeezed lime juice

In a large mixing bowl, add all the ingredients except the lime juice, mix 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 for 25 minutes or until custardy.  Don’t let the surface brown.  Since every oven is different, you may want to try 325 degrees for 40 minutes.  Refrigerate for at least an hour to set fully.