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Cantaloupe Pie

This post was originally published on September 5, 2013. Cantaloupe are plentiful right now, so try this pie. It has a unique, delicious taste. I’ve served it to guests, not telling them what it is, but asking them to guess. I’ve gotten lots of answers, but no one has ever guessed Cantaloupe Pie.  Let me know if you try it and if you like it.

1 C sugar
2 T all-purpose flour
3 eggs, beaten
1 C puréed Cantaloupe

1 t vanilla extract
2 T butter or margarine
1 baked 8-inch pie shell
1 C whipping cream (I use Cool Whip)

Combine sugar & flour in a saucepan. Add eggs, mixing well. Stir in Cantaloupe purée. Cook over medium heat for 8 – 10 minutes, stirring constantly until mixture boils and thickens.

Remove from heat, stir in vanilla extract and butter. Cool completely. Pour filling into pie shell. Spread evenly with whipped topping. Chill.

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5 thoughts on “Cantaloupe Pie”

  1. “Hi Sweety, Your instructions were fine. I did what it said and the mixture started to thicken, but I probably didn\’t leave it to thicken enough. It was easy to cut out of the freezer. Held well and was scrumptious. Thank you for the recipe. Karen”

    1. Well I made it today. The filling never got thick enough in the refrigerator to form an actual slice, so i put it in the freezer. We will cut it tonight. I tasted the filling, though, and it is very yummy. Thanks for the recipe. Brian thanks you too.

      1. Karen,
        You should leave the mixture on the stove until it begins to thicken/boil. Then remove from stove, cool and pour into pie shell. Sorry – I guess my directions weren’t clear!

        Love ya!

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