Cantaloupe Pie Recipe

Name: Cantaloupe Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. cantaloupe; 1/2 c. milk; 1 c. sugar; 1/4 tsp. nutmeg; 1/8 tsp. salt; 1/2 c. butter; 1/2 c. flour; 3 egg yolks, slightly beaten; 1 baked 9-inch pie shell; 3 egg whites; 6 Tbsp. sugar

Servings: persons

1 lb. cantaloupe
1/2 c. milk
1 c. sugar
1/4 tsp. nutmeg
1/8 tsp. salt
1/2 c. butter
1/2 c. flour
3 egg yolks, slightly beaten
1 baked 9-inch pie shell
3 egg whites
6 Tbsp. sugar

1
Peel, seed and chop cantaloupe.
2
Puree in blender container on low speed.
3
Measure 1 1/2 cups pulp.
4
Combine with milk, 1 cup sugar, nutmeg and salt in bowl; mix well.
5
Melt butter in saucepan. Blend in flour.
6
Add cantaloupe mixture.
7
Cook over medium heat until thickened, stirring constantly.
8
Stir a small amount of hot mixture into egg yolks; stir egg yolks into hot mixture.
9
Cook until thickened, stirring constantly.
10
Spoon into pastry shell. Beat egg whites in mixer bowl until foamy.
11
Add 6 tablespoons sugar gradually, beating until stiff peaks form.
12
Spread over pastry. Bake at 350u00b0 for 15 minutes or until golden brown.

876

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 11 ingredients. The key ingredients include: 1 lb. cantaloupe, 1/2 c. milk, 1 c. sugar, 1/4 tsp. nutmeg, and more.

Yes, Cantaloupe 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 Pie

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