CANTALOUPE PIE I
This makes an unusual pie--a conversation piece as well as tasting very delicious.
Provided by gerkatdu
Categories Desserts Pies Fruit Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Select a cantaloupe of good quality. Cut 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.
- 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 correct consistency.
- 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.
- Add butter or margarine and flavoring to the cantaloupe mixture.
- Pour into baked pie shell.
- 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 this meringue.
- Bake at 400 degrees F (205 degrees C) until delicately brown on top.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 41.6 g, Cholesterol 80.6 mg, Fat 8.5 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 219.9 mg, Sugar 27.7 g
CREAMY CANTALOUPE PIE
This cantaloupe pie recipe is unusual and delicious! If you like cantaloupe, then I suggest trying this. It's cool, creamy and bursting with cantaloupe flavor. The fresh whipped cream on top is perfect. A tasty summertime pie!
Provided by Lisa Logan
Categories Pies
Time 20m
Number Of Ingredients 8
Steps:
- 1. Puree cantaloupe.
- 2. Combine sugar and flour in a saucepan; add eggs, mixing well after each addition. Stir in cantaloupe puree and cook over medium heat 8 - 10 minutes. Stir constantly, until mixture boils and thickens.
- 3. Remove from heat, stir in butter and vanilla. Cool.
- 4. Pour filling into baked pie shell.
- 5. Spread evenly with whipped cream. Chill.
CANTALOUPE PIE
Several years back, I was searching for a Cantaloupe Pie recipe to surprise my grandmother. Her mother made the pie all the time and as a young woman she remembers it being my Uncle Dennis' favorite pie. I requested the recipe in the Taste of Home Magazine and received over 600 responsed by mail! This pie isn't the same as my Grandmother remembered (we did find that one); However, was my favorite! A refreshing pie that's perfect to serve on a hot Texas summer night!
Provided by Kim D.
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel and seed the melon, cut in chunks and process in a blender or food processor until smooth.
- Pour into a large mixing bowl; set aside.
- Combine 1/2 melon puree and cream cheese in blender.
- Process until smooth.
- Add to remaining puree and set aside.
- Combine sugar, gelatin and orange juice in a small saucepan.
- Cook on low heat, stirring until sugar and gelatin dissolve.
- Slowly add to melon mixture, stirring well.
- Pour into crust.
- Chill until firm.
- Garnish pie with Cool Whip and melon balls.
RIPE CANTALOUPE PIE
Steps:
- To make the piecrust, combine the flour, salt and sugar in a large bowl. Cut the butter into chunks and cut it into the flour mixture - one chunk at a time - using a pastry blender or two knives, until the mixture resembles coarse meal.
- Gradually add the ice water, blending until the dough adheres and is no longer crumbly. Turn out onto a lightly floured surface and knead lightly, pressing the dough away from you with the heel of the hand. Gather into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for half an hour.
- To make the filling, beat the egg yolks with the milk and one-third cup of sugar in a heavy saucepan. Add the cantaloupe and cook over low heat, stirring often, until the mixture is somewhat thickened and the cantaloupe is soft, about 25 to 30 minutes. Remove from the heat and let cool.
- Preheat the oven to 375 degrees. Roll out the piecrust dough and fit it into two nine-inch pie pans. Crimp the edges and prick the bottom with a fork. Line the pans with foil, and weight with beans or aluminum pie weights. Bake for 15 to 18 minutes, removing the weights and foil during the last five minutes. Place on a rack to cool.
- Fill the cooled pie shells with the cantaloupe mixture.
- In a bowl, make a meringue by beating the egg whites until foamy. While still beating, add the cream of tartar. Continue beating until soft peaks form. Then beat in the six tablespoons of sugar, one at a time, until stiff peaks form.
- Spread the meringue mixture on the pies, making sure to fill in the pies completely and to cover the edges of the crust. Bake for eight to 12 minutes, until lightly browned. Cool completely before cutting. Serve immediately when cool, as the pies do not keep long.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 21 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 276 milligrams, Sugar 22 grams, TransFat 1 gram
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