Cantaloupe Pie I Recipe
Cantaloupe is cooked into a custard with egg yolks, butter, flour and sugar to make the filling for this delicious pie. Then this lovely filling is poured into a pastry shell, covered with meringue, and baked.
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.
A delicious pie made with fresh cantaloupe and peach gelatin. Serve for a refreshing dessert on a warm summer evening!
I didn't make the meringue, we had meringue nests left over from another dessert so we used those instead and as such I can't comment on the meringue part of this recipe. The rockmelon pie was new for us, in fact on telling the grocer what we were going to do with the rockmelon he gave us, he thought we were mistaken and suggested we needed lemons not rockmelons. I'm not sure which culture to credit with this pie but it was delicious. The recipe made two smaller pies (coles brand sweet pastry pie bases). Being a family who often has to make two desserts on special occasions due to a dairy allergy this pie was fantastic. The pie base we used was dairy free and this recipe was very easy to make dairy free. Thank you for a lovely pie.
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!
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.
Smooth and sweet, this custard pie calls for a generous amount of freshly pureed cantaloupe. It 's chilled in a graham cracker crust and would be quite nice decorated with fresh melon balls, mint and a spoonful of lemon yogurt.
Cantaloupe is perfect for breakfast whether it's in a salad, a smoothie, or on its own. But our 50 recipes show there are many other ways to enjoy Cantaloupe. Try it in a soup or on the grill!
Cantaloupe is the star flavor in this sweet and simple cantaloupe sorbet recipe that requires less than 5 ingredients.