Cantalope Cream Pie
Submitted by LindaStone
Creamy vanilla pudding pie loaded with fresh cantaloupe chunks on a buttery vanilla wafer crust, folded with whipped cream and chilled until set. A cool, fruity summer pie that tastes like sunshine.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minWhen cantaloupe season hits and you’ve got a ripe melon that smells like pure summer, this is what you do with it.
Fresh cantaloupe chunks get folded into a thick vanilla pudding, lightened with whipped cream, and piled into a buttery vanilla wafer crust.
The whole thing chills in the fridge until it’s cool, creamy, and sliceable.
Every bite has that honeyed cantaloupe sweetness against the smooth custard and crunchy cookie crust. It’s the kind of pie that disappears at a backyard cookout before the burgers are even done.
Pro Tips
- Drain the cantaloupe pieces on paper towels before adding to the pudding. Extra juice will thin out the filling and make it weepy.
- Use slightly less milk than a standard pudding recipe calls for (2 ½ cups instead of 3) so the filling sets firm enough to slice.
- Whip the cream to stiff peaks before folding in. Soft peaks will deflate and leave you with a soupy pie.
Ingredients
Directions
Preheat oven to 375 deg.
In a 10 inch pie plate, combune vanilla-wafer crumbs and melted butter.
Press mixture into pie plate andamp; make a slight edge.
Bake crust 8 to 10 min.
until lightly browned; cool on rack. Meanwhile, in a large saucepan, prepare pudding mix as lablel directs but use only 2½ cups milk, set aside. Drain cantaloupe pieces well on paper towels, stir chunks into pudding mixture. Cover surface of pudding mixture with plastic wrap andamp; refrigerate about 30 minutes or until set. Whip cream and fold into pudding mixture, spoon intocrust. refrigerate until set.
Comments
have you cooked it before.
Hi Ashley. We haven't tried this recipe yet. If you are going to make it, please let us know how it turns out. Happy Baking :-)