Cantaloupe Pie I

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

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 256 Calories

Ingredients

• 3 egg yolks
• 2 tablespoons water
• 3 egg whites
• 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 (205 degrees C).

Step 2

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

Step 3

Combine 1/2 cup sugar, flour, and salt in a medium bowl; add to pulp in the saucepan and cook, stirring, over medium heat until thick.

Step 4

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

Step 5

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

Step 6

Beat together egg whites and cream of tartar with an electric mixer in a second large bowl until frothy. Continue beating, adding 6 tablespoons sugar gradually; beat until thick peaks form. Spread meringue over filling.

Step 7

Bake in the preheated oven until meringue is delicately brown.