Cantaloupe Pie I Recipe

Name: Cantaloupe Pie I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cantaloupe; 1/2 cup white sugar; 8 tablespoons all-purpose flour; 1/4 teaspoon salt; 3 egg yolks; 2 tablespoons water; 1 tablespoon butter; 1/4 teaspoon butter flavored extract; 3 egg whites; 1/4 teaspoon cream of tartar; 6 tablespoons white sugar; 1 (9 inch) pie crust, baked

Servings: persons

1 cantaloupe
1/2 cup white sugar
8 tablespoons all-purpose flour
1/4 teaspoon salt
3 egg yolks
2 tablespoons water
1 tablespoon butter
1/4 teaspoon butter flavored extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons white sugar
1 (9 inch) pie crust, baked

1
Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp.
2
Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency.
3
In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat.
4
Add butter or margarine and flavoring to the cantaloupe mixture.
5
Pour into baked pie shell.
6
Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue.
7
Bake at 400 degrees F (205 degrees C) until delicately brown on top.

536

kcal

Calories

Fat

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 cantaloupe, 1/2 cup white sugar, 8 tablespoons all-purpose flour, 1/4 teaspoon salt, and more.

Yes, Cantaloupe Pie I 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 I

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