Cantaloupe Raspberry Pie Recipes

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CANTALOUPE CREAM PIE II



Cantaloupe Cream Pie II image

This is my version of a not-often heard of recipe, but it is one of the best pies I have ever eaten. The crust melts in your mouth and the pie is scrumptious. Wonderful for a summertime dessert.

Provided by STARFLOWER

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 16

1 cup all-purpose flour
3 tablespoons confectioners' sugar
8 tablespoons margarine
4 cups cantaloupe - peeled, seeded and pureed
1 cup sugar
⅓ cup all-purpose flour
⅓ cup cornstarch
¼ teaspoon salt
3 egg yolks
3 tablespoons water
1 tablespoon margarine
1 (8 ounce) package Neufchatel (light cream) cheese, at room temperature
½ cup sugar
1 tablespoon milk
½ teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed

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.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 75.4 g, Cholesterol 99.9 mg, Fat 27.9 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 13 g, Sodium 348.3 mg, Sugar 53.3 g

CANTALOUPE PIE I



Cantaloupe Pie I image

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

1 cantaloupe
½ cup white sugar
8 tablespoons all-purpose flour
¼ teaspoon salt
3 egg yolks
2 tablespoons water
1 tablespoon butter
¼ teaspoon butter flavored extract
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar
1 (9 inch) pie crust, baked

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

RIPE CANTALOUPE PIE



Ripe Cantaloupe Pie image

Provided by Janet Bukovinsky

Categories     dessert

Time 2h

Yield Two pies

Number Of Ingredients 10

2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled
7 to 8 tablespoons ice water
3 eggs, separated, plus the white of an additional egg
3/4 cup milk
1/3 cup plus 6 tablespoons sugar
1 large, ripe cantaloupe, peeled, seeded and cut into chunks
1/2 teaspoon cream of tartar

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

STRAWBERRY CANTALOUPE PIE



Strawberry Cantaloupe Pie image

Make and share this Strawberry Cantaloupe Pie recipe from Food.com.

Provided by CoffeeMom

Categories     Dessert

Time 50m

Yield 1 pie

Number Of Ingredients 12

1 9-inch baked pie crust
1 (3 ounce) package cream cheese
1 tablespoon milk
1 cup ripe strawberry
1/2 cup water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon grated lemon, rind of
red food coloring
3 cups fresh cantaloupe balls

Steps:

  • Combine cream cheese and milk and spread over the bottom of the pre-baked pie shell.
  • Crush strawberries slightly and combine with water; simmer for 5 minutes then press throgh a sieve.
  • Discard the seeds.
  • Blend sugar, cornstarch, and salt, then stir into strawberry mixture.
  • Cook over a medium heat, stirring constantly until the mixture comes to boil.
  • Continue stirring over low heat for 2 minutes.
  • The mix will be thick and translucent.
  • Remove from heat and stir in butter and lemon peel.
  • Add a few drops red food coloring, mix inches.
  • Cool until lukewarm.
  • Place cantaloupe balls in pie shell on top of cream cheese mix.
  • Spoon strawberry glaze over them.
  • Let glaze set before serving.

Nutrition Facts : Calories 2032.5, Fat 105.5, SaturatedFat 42.1, Cholesterol 126.2, Sodium 1697.6, Carbohydrate 257.8, Fiber 11.1, Sugar 148.9, Protein 24.1

CANTALOUPE PIE



Cantaloupe Pie image

Ever get a cantaloupe that wasn't sweet? Well you won't ever have to throw another away with this easy pie recipe. I was cautious when a friend brought one to work the first time, but it really is good.

Provided by Jill Doss-Raines

Categories     Pies

Time 50m

Number Of Ingredients 7

1 pie shell
1 cantaloupe, sliced thin
1 tsp flour
3/4 c sugar
1/4 c water
1-1 1/2 Tbsp cinnamon
1/3 c butter, sliced

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



Creamy Cantaloupe Pie image

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

1 c sugar
2 Tbsp all-purpose flour
3 eggs, beaten
1 1/2 c cantaloupe, pureed
1 tsp vanilla flavoring
2 Tbsp butter, salted
1 9 in pie shell, baked
1 c heavy cream, whipped

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-RASPBERRY PIE



Cantaloupe-Raspberry Pie image

Number Of Ingredients 11

1 cup All-Bran® Original
1/4 cup pitted dates
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons cold water
2 tablespoons cornstarch
2 cups apricot nectar
1 teaspoon grated lemon peel
3 1/2 cups very thinly sliced, ripe cantaloupes
1 cup fresh or frozen raspberries, thawed and well-drained

Steps:

  • 1. Using food processor or electric blender, crush KELLOGG'S ALL-BRAN cereal with dates until mixture resembles fine crumbs. In medium bowl, combine cereal mixture with flour and salt. Mix in oil until crumbly. Add water gradually, stirring with fork until mixture will hold shape when pressed against side of bowl. Press evenly and firmly in bottom and on side of 9 inch pan to form crust. Prick bottom and sides with fork. 2. Bake at 400°F about 12 minutes or until set and lightly browned. Cool completely.3. Measure cornstarch into medium saucepan. Add about 1/2 cup apricot nectar, stirring until smooth. Stir in remaining nectar and lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 1 minute longer. Remove from heat. Cool completely.4. Fold in cantaloupe. Gently fold in raspberries. Fill pie shell. Chill at least 3 hours. Serve garnished with whipped topping, if desired.

Nutrition Facts : Nutritional Facts Serves

CANTALOUPE PIE



Cantaloupe Pie image

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

1 medium cantaloupe
1 (3 ounce) package cream cheese, softened
1/4 cup sugar
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup orange juice
9 inches graham cracker crust, chilled
Cool Whip Topping
cantaloupe, balls for garnish

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.

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