Cantaloupe Cream Pie

This cantaloupe cream pie, with its melt-in-your-mouth crust, will be your new go-to, scrumptiously delicious dessert, perfect for any occasion.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 572 Calories

Ingredients

• 1 tablespoon milk
• 1 cup all-purpose flour
• 3 egg yolks
• 3 tablespoons water
• 3 tablespoons confectioners' sugar
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 tablespoon margarine
• 1 cup sugar
• 8 tablespoons margarine
• 4 cups cantaloupe - peeled, seeded and pureed
• 1 (8 ounce) package Neufchatel (light cream) cheese, at room temperature
• 0.25 teaspoon salt
• 0.5 teaspoon vanilla extract
• 0.33333334326744 cup cornstarch
• 0.33333334326744 cup all-purpose flour
• 0.5 cup sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake crust in the preheated oven for 20 minutes. Set aside to cool.

Step 3

Combine 1 cup flour and confectioners' sugar in large bowl. Cut in 8 tablespoons margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9-inch deep-dish pie plate.

Step 4

Place cantaloupe in a medium saucepan over medium heat. Whisk 1 cup sugar, 1/3 cup flour, cornstarch, and salt together in a medium bowl; stir into cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken.

Step 5

Beat egg yolks, water, and 1 tablespoon margarine together in a small bowl. Gradually whisk in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk-cantaloupe mixture into the saucepan; continue cooking 2 minutes more. Remove filling from heat and set aside to cool; pour into pie shell.

Step 6

Cream Neufchâtel cheese and 1/3 cup sugar together in a medium bowl. Beat in milk and vanilla extract until smooth; fold in whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.