Cantaloupe Cream Pie
Yield
1 piePrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 3 | each |
eggs
beaten |
|
| 1 | cup |
cantaloupe
pureed |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
butter
or marg. |
|
| 1 | each |
pie shell (9 inch)
8", baked |
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3 | each |
eggs
beaten |
|
| 237 | ml |
cantaloupe
pureed |
*
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
butter
or marg. |
|
| 1 | each |
pie shell (9 inch)
8", baked |
|
| 237 | ml |
heavy whipping cream
whipped |
|
Directions
Combine sugar and flour in a saucepan; add eggs, mixing well.
Stir in cantaloupe puree.
Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture boils and thickens.
Remove from heat, and stir in vanilla and butter.
Cool.
Pour filling into pastry shell; spread evenly with whipped cream.
Chill.
