Cantaloupe Cream Pie
Submitted by imagoodwife
Stovetop cantaloupe custard pie with pureed melon cooked into a thick, silky filling, poured into a baked shell, and topped with fresh whipped cream. Simple, old-fashioned, and full of melon flavor.
YIELD
1 piePREP
20 minCOOK
20 minREADY
40 minThis is pie-making stripped down to its honest bones: fresh cantaloupe, eggs, sugar, and a stovetop custard method that your great-grandmother would recognize.
Pureed cantaloupe gets cooked with beaten eggs, sugar, and flour, stirred constantly until it thickens into a smooth, glossy custard with deep melon flavor.
A pat of butter and a splash of vanilla get stirred in off the heat, then the whole thing cools and gets poured into a prebaked shell.
A thick layer of whipped cream on top keeps it cool and creamy.
No gelatin, no pudding mix, no shortcuts. Just real fruit in a real custard.
Kitchen Tips
- Stir constantly over medium heat. Walk away and the eggs will scramble before you can say “cantaloupe."
- Use the ripest melon you can find. Underripe cantaloupe makes a bland, watery filling that no amount of sugar can fix.
- Cool the filling completely before pouring into the shell. Hot filling in a baked crust turns everything soggy.
Ingredients
Directions
Combine sugar and flour in a saucepan; add eggs, mixing well.
Stir in cantaloupe puree.
Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture boils and thickens.
Remove from heat, and stir in vanilla and butter.
Cool.
Pour filling into pastry shell; spread evenly with whipped cream.
Chill.
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