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Cantaloupe Pie I

Cantaloupe Pie I

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
gerkatdu

gerkatdu

This makes an unusual pie--a conversation piece as well as tasting very delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  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.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ASK-Valerio
16

ASK-Valerio

8/11/2010

This recipe was great, I didn't tell my husband what kind of pie it was and had him guess, he thought it was banana! I added a couple dashes of ground cloves and a dash of ground nutmeg, and followed the suggestion to use cornstarch to thicken the filling-(Dissolve the cornstarch in small amount of water then add to filling while on stove)My cantaloupe was very ripe(had dents on the skin) so I suggest you use a little less sugar if your's is also and less sugar on the merengue as well. Let the filling thicken on stove considerably before you place in the baked pie crust. After the pie cooled I refridgerated it then served it chilled.

GWENNEVERE
15

GWENNEVERE

8/23/2004

This is best when the cantaloupe is a little too ripe. A friend of mine calls it Rotten Pie because I told him that I use cantaloupes that are too ripe to slice and would normally be thrown away! It's also good without the meringue since it's so sweet. I've done it both ways.

NAVELMAN
10

NAVELMAN

10/21/2003

This was the first pie that I have ever made. I was looking for something different, and this was great! It sounds a little odd to use cantaloupe in a pie like this, but everyone loved it and begged for the recipe!

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