Cantaloupe Pie

This cantaloupe pie recipe features a melon pulp custard filling thickened with egg yolks, butter, flour, and sugar, covered with meringue, then baked.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 256 Calories

Ingredients

• 3 egg yolks
• 2 tablespoons water
• 6 tablespoons white sugar
• 1 tablespoon butter
• 1 (9 inch) pie crust, baked
• 1 cantaloupe
• 8 tablespoons all-purpose flour
• 0.25 teaspoon salt
• 0.5 cup white sugar
• 0.25 teaspoon cream of tartar
• 0.25 teaspoon butter flavored extract

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bake in the preheated oven until meringue is delicately brown, 18 to 20 minutes.

Step 3

Stir in butter and extract until incorporated. Pour filling into baked pie crust.

Step 4

Cut cantaloupe in half; remove and discard seeds. Scoop flesh into a medium saucepan; cook over medium heat until it comes to a gentle boil, mashing cantaloupe as it heats. This should make about 2 cups pulp.

Step 5

Combine ½ cup sugar, flour, and salt in a medium bowl; stir into pulp and cook, stirring, until thick.

Step 6

Whisk egg yolks and water together in a large bowl; whisk in a little of the hot pulp to heat yolks gradually, then pour egg yolk mixture into pulp in the saucepan. Continue cooking and stirring until filling is thick and creamy. Remove from heat.

Step 7

Beat egg whites and cream of tartar together in a separate large glass, metal, or ceramic bowl with an electric mixer until frothy. Gradually add 6 tablespoons sugar, continuing to beat until thick peaks form. Spread meringue over filling.