Even though this fall is shaping up to look very different than a normal fall schedule for the Congregational Church of Easton, we are still addressing the needs of our people and others. We are still collecting non-perishables for the Easton food pantry. Our collection bin is located outside our office building.

We are offering Sunday School activities for parents to do with their children. If you are interested in joining the email list just contact us at cchurcheaston@gmail.com or call us at 203-261-2527. We are also offering Bible Study via Zoom on Thursday nights at 7 p.m. If you would like to join our Bible Study we will be studying 2 Corinthians. You can get the link to the Zoom session and phone numbers each week from our website at www.eastonchurch.org . Or you can get on our email list by calling the church office or emailing us.

And we are now beginning to collect recipes for our church family and friends cookbook fall recipe section. If you would like to share a recipe with us please email it to suzanneel612@gmail.com. In the meantime, enjoy another summertime fun recipe.

Key Lime Pie

Submitted by Claudia Nielsen (adapted from a restaurant recipe)

Graham Cracker Crust

1/3 of a 1-pound box graham crackers

6 tablespoons melted unsalted butter

1/3 cup sugar


3 egg yolks

2 teaspoons lime zest

1 (14-ounce) can sweetened condensed milk

2/3 cup freshly squeezed Key lime juice, or store-bought Key lime juice (Nellie & Joe’s)


For the graham cracker crust, preheat oven to 350 degrees F.

Break up the graham crackers. Place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and stir until combined. Press the mixture into the bottom and side of an 8” pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling, using the wire whisk attachment on an electric mixer, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes.  Gradually add the condensed milk and continue to beat until thick, 3-4 minutes longer.  Lower the mixer speed and slowly add the lime juice, mixing just until combined.  Pour the mixture into the crust.  Bake for 10 minutes, or until the filling has just set.  Cool on a wire rack, then refrigerate.  Freeze for 15 to 20 minutes before serving.

Cut into slices and if desired, place a spoonful of whipped cream on each slice along with a half thinly-sliced lime wedge.

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