Cantaloupe Cream Pie II

Cantaloupe Cream Pie II

23
STARFLOWER 57

"This is my version of a not-often heard of recipe, but it is one of the best pies I have ever eaten. The crust melts in your mouth and the pie is scrumptious. Wonderful for a summertime dessert."

Ingredients

3 h servings 572 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 75.4g
  • 24%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place flour and powdered sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.
  3. Bake crust in the preheated oven for 20 minutes. Set aside to cool.
  4. Place the cantaloupe in a medium saucepan over medium heat. In a 2 or 4 cup measuring cup, whisk together sugar, flour, cornstarch, and salt, and then stir into the cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken. Beat egg yolks and water together in a small bowl. Gradually stir in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk mixture back into pan and continue cooking for 2 minutes more. Remove from heat and set aside to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.
  5. In a bowl, cream together the Neufchatel cheese and sugar. Beat in milk and vanilla until smooth, then fold in thawed frozen whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.

Reviews

23
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

I took a chance and made a triple batch (in a cookie sheet and made bars)of this for a Fourth of July party where there were a gathering of "Foodies". Everyone RAVED about its taste. They had no...

Most helpful critical

No one in my family liked this pie...and we all love cantaloupe (and dessert too!). I thought the crust was very bland, the filling too sweet and the topping just too heavy for this pie. I made ...

I took a chance and made a triple batch (in a cookie sheet and made bars)of this for a Fourth of July party where there were a gathering of "Foodies". Everyone RAVED about its taste. They had no...

served this for July 4th and everyone raved! This pie has such a unique flavor, just incredible. Bought melon 5 days prior and kept at room temp. was very ripe, sweet, and juicy. sqeezed some ...

No one in my family liked this pie...and we all love cantaloupe (and dessert too!). I thought the crust was very bland, the filling too sweet and the topping just too heavy for this pie. I made ...

I give this one a 5* for taste, but a 4* for direction. The filling was a bit too sweet to me, but no one else seemed to mind. My melon was also rather bland to begin with so I would cut the sug...

A few people liked the pie, but for the most part people thought it was too sweet. The consistency wasn't that great, but it was edible. I wouldn't recommend it unless you know people *love* c...

Very nice pie. My husband and I aren't real fans of a cream pie, but we had to use up several small bland melons from our garden, on the verge of going bad.. We both enjoyed a small slice, and I...

This recipe was great. It is one of my favorites. I have made it for Thanksgiving on request from family and I have passed this one on to both my sisters FABULOUS RECIPE THANKS

This is a very light pie- it is a great summertime treat. I made no modifications with the exception of using fat free whipped topping.

Wow, what a hit this was! I replaced the Cantaloupe with Golden Sweet melons I had grown in my garden. When I first said what it was, no one was very enthused, but everyone was surprised by ho...