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Cantaloupe Cream Pie

 

60

Yield

1

pie

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 57248% of calories from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 196mg 65%
Sodium 302mg 13%
Total Carbohydrate 23g 23%
Dietary Fiber 0g 2%
Sugars g
Protein 13g
Vitamin A 16% Vitamin C 0%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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