Cantaloupe Pie I Recipes

CANTALOUPE PIE

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.

CANTALOUPE PIE

Steps:

• Peel, seed, and dice melon.
• In a medium sauce pan mix 1/2 the sugar with melon and cook until melon is tender and soft.
• Mash melon.
• Mix flour with remaining sugar; add beaten egg yolks and butter.
• Mix in mashed melon.
• Pour into pie shell and cover with meringue made from the egg whites sweetened to taste.
• Brown meringue in oven.
• Cool pie.

CANTALOUPE PIE

Steps:

• 1. Slice cantaloupe thinly into pie shell. Sprinkle flour over cantaloupe. Add sugar and slice butter over cantaloupe.Pour water over top. Sprinkle with cinnamon. Bake in oven preheated to 350 degrees for 30 minutes.

CREAMY CANTALOUPE PIE

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 ALA TEXAS AND PACIFIC

Steps:

• Slice cantaloupe in half, deseed and remove rind, reserving all juices. Cut into small pieces and push through a ricer.
• Place melon with juice and water into a saucepan and bring to a boil. Simmer for 5 minutes, stirring often.
• Mix sugar and flour and slowly add to hot mixture, stirring constantly.
• Add butter and nutmeg, stir until butter melts.
• Cool and pour into prebaked pie crust.
• If desired, top with meringue made according to your favorite recipe and brown in oven.

CANTALOUPE PIE

Steps:

• Peel and cube cantaloupe cook in water drain and mash.
• Combine all dry.
• add to hot pulp on stove top stir until thick.
• Beat egg yolks and water.
• add a little cantaloup mixture to yolks blend well.
• add the rest of the mixture.
• Keep cooking stirring until thick and creamy add butter pour into cooled pie shell.
• Make meringue by beating 3 egg whites 1/4t.
• cream of tartar and 6T.
• sugar to stiff peaks spoon ontop pie Bake 400 until top is browned.

CANTALOUPE CREAM PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour and powdered sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.
• Bake crust in the preheated oven for 20 minutes. Set aside to cool.
• Place the cantaloupe in a medium saucepan over medium heat. In a 2 or 4 cup measuring cup, whisk together sugar, flour, cornstarch, and salt, and then stir into the cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken. Beat egg yolks and water together in a small bowl. Gradually stir in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk mixture back into pan and continue cooking for 2 minutes more. Remove from heat and set aside to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.
• In a bowl, cream together the Neufchatel cheese and sugar. Beat in milk and vanilla until smooth, then fold in thawed frozen whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.