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Cantaloupe Cream Pie II
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
180 minutes
Delicious and rare pie with a melt-in-your-mouth crust, perfect for a summertime treat.
Ingredients:
  • 1 cup all-purpose flour
  • 3 tablespoons confectioners' sugar
  • 8 tablespoons margarine
  • 4 cups cantaloupe - peeled, seeded and pureed
  • 1 cup sugar
  • 0.33333334326744 cup all-purpose flour
  • 0.33333334326744 cup cornstarch
  • 3 egg yolks
  • 3 tablespoons water
  • 1 tablespoon margarine
  • 1 (8 ounce) package Neufchatel (light cream) cheese, at room temperature
  • 0.5 cup sugar
  • 1 tablespoon milk
  • 0.5 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
Instructions:
  • Preheat oven to 350°F (175°C).
  • In a large bowl, combine flour and powdered sugar. Add margarine and mix until mixture resembles coarse crumbs. Press dough into bottom and up sides of a 9-inch deep dish pie plate.
  • Place the crust in the oven that has been preheated and bake for 20 minutes until golden brown. Allow it to cool before using.
  • - Heat cantaloupe in a saucepan. Combine sugar, flour, cornstarch, and salt in a measuring cup, then add to the cantaloupe. Cook until thickened. In a bowl, mix egg yolks and water, then mix with a bit of cantaloupe mixture. Return all to the pan and cook for 2 minutes. Cool slightly and pour into pie shell.
  • In a bowl, combine Neufchatel cheese and sugar until creamy. Mix in milk and vanilla until smooth, then gently fold in thawed frozen whipped topping until fully combined. Spread mixture evenly over the cantaloupe layer. Chill in the refrigerator for at least 2 hours before serving.

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