Cantalope Cream Pie
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
vanilla wafer crumbs
|
* |
| ½ | cup |
butter
or margarine, |
|
| 1 | each |
pudding
5 oz package, vanilla |
* |
| 2 ½ | cups |
milk
|
|
| 1 | small |
cantaloupe
|
*
|
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
vanilla wafer crumbs
|
* |
| 118 | ml |
butter
or margarine, |
|
| 1 | each |
pudding
5 oz package, vanilla |
* |
| 591 | ml |
milk
|
|
| 1 | small |
cantaloupe
|
*
|
| 237 | ml |
heavy whipping cream
|
|
Directions
Preheat oven to 375 deg.
In a 10 inch pie plate, combune vanilla-wafer crumbs and melted butter.
Press mixture into pie plate andamp; make a slight edge.
Bake crust 8 to 10 min.
until lightly browned; cool on rack. Meanwhile, in a large saucepan, prepare pudding mix as lablel directs but use only 2½ cups milk, set aside. Drain cantaloupe pieces well on paper towels, stir chunks into pudding mixture. Cover surface of pudding mixture with plastic wrap andamp; refrigerate about 30 minutes or until set. Whip cream and fold into pudding mixture, spoon intocrust. refrigerate until set.
