Cantaloupe Meringue Pie Recipe

Name: Cantaloupe Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unbaked pie shell; 4 eggs, separated; 1/2 tsp. cream of tartar; 1/2 c. sugar; 2 c. pureed cantaloupe; 1 c. sugar; 1/4 c. cornstarch; 1/2 c. milk; 3/4 c. evaporated milk; 1/4 c. butter or margarine; 1/8 tsp. salt; 2 tsp. vanilla

Servings: persons

1 unbaked pie shell
4 eggs, separated
1/2 tsp. cream of tartar
1/2 c. sugar
2 c. pureed cantaloupe
1 c. sugar
1/4 c. cornstarch
1/2 c. milk
3/4 c. evaporated milk
1/4 c. butter or margarine
1/8 tsp. salt
2 tsp. vanilla

1
Bake pastry shell 9 to 11 minutes.
2
Let cool.
3
Beat 4 egg whites, at room temperature, and cream of tartar at high speed on mixer for 1 minute.
4
Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form, 2 to 4 minutes.
5
Combine egg yolks, cantaloupe and next 6 ingredients in a heavy saucepan; stir well.
6
Cook over medium heat, stirring constantly, until thick and bubbly.
7
Remove from heat; stir in vanilla.
8
Pour mixture into prepared pie shell.
9
Spread meringue over hot filling, sealing to edge of pastry.
10
Bake at 400u00b0 for 8 minutes, until browned.
11
Let cool.

711

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 unbaked pie shell, 4 eggs, separated, 1/2 tsp. cream of tartar, 1/2 c. sugar, and more.

Yes, Cantaloupe Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cantaloupe Meringue Pie

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