Cantaloupe Pie
Servings: 6-8
For Bottom Crust:
1 (9-inch) pie crust, baked
Filling for Pie:
1 good quality cantaloupe
1/2 cup granulated sugar
8 tablespoons all-purpose flour
1/4 teaspoon salt
3 egg yolks
2 tablespoons water
1 tablespoon butter
1/4 teaspoon butter flavored extract
Meringue Topping:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1. Cut cantaloupe in half, remove seeds, and scoop pulp into a
saucepan. Place pulp over medium heat until it comes to a gentle
boil. Mash the cantaloupe as it heats. This should make about 2 cups
of pulp.
2. Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe
and cook, stirring, until thick. The amount of flour seems large, but
it takes considerable thickening to obtain the correct consistency.
3. In a large bowl, beat egg yolks; add water to yolks. Add a little
of the cantaloupe mixture to egg yolks in order to heat yolks
gradually. Stir egg yolks mixture into cantaloupe mixture. Continue
cooking, stirring, until thick and creamy. Remove from heat.
4. Add butter or margarine and flavoring to the cantaloupe mixture.
5. Pour into baked pie shell.
Meringue Topping:
6. Beat egg whites and cream of tartar together until frothy.
Continue beating, adding the 6 tablespoons sugar gradually; beat
until thick peaks form. Top the pie with meringue.
7. Bake at 400 degrees F (200 degrees C) until meringue is delicately
browned. Let pie cool completely at room temperature and refrigerate
until ready to serve. Store any uneaten pie in the refrigerator,
covered.
Variation:
If desired, you may top the whole pie with a whipped cream topping
instead of the meringue.
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