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Cantaloupe Pie
Cantaloupe Pie
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious cantaloupe pie with luscious custard made from melon pulp, egg yolks, butter, flour, and sugar, topped with fluffy meringue and baked to perfection.
Ingredients:
  • 1 cantaloupe
  • 8 tablespoons all-purpose flour
  • 0.25 teaspoon salt
  • 3 egg yolks
  • 2 tablespoons water
  • 1 tablespoon butter
  • 0.25 teaspoon butter flavored extract
  • 1 (9 inch) pie crust, baked
  • 3 egg whites
  • 0.25 teaspoon cream of tartar
  • 6 tablespoons white sugar
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Halve the cantaloupe and scoop out the seeds. Then, transfer the flesh to a medium saucepan. Cook over medium heat until it gently boils, mashing the cantaloupe as it heats. You should end up with approximately 2 cups of pulp.
  • In a medium bowl, mix together 1/2 cup sugar, flour, and salt. Add this mixture to the pulp in the saucepan and cook over medium heat, stirring constantly until it thickens.
  • In a large bowl, gently whisk together egg yolks and water. Gradually add a little of the hot pulp while whisking to gently heat the yolks. Pour the egg yolk mixture into the saucepan with the remaining pulp. Cook and stir until the filling thickens and becomes creamy. Remove from heat.
  • Incorporate butter and extract by stirring well. Pour the filling into the pre-baked pie shell.
  • In a separate large bowl, use an electric mixer to whip egg whites and cream of tartar until frothy. Gradually add 6 tablespoons of sugar while beating until stiff peaks form. Spread the meringue over the filling.
  • Simply bake in the preheated oven until the meringue is delicately browned, for 18 to 20 minutes.

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