Cantaloupe Pie

1 baked 9-inch pie shell ( Can use a graham cracker or Ritz cracker crust ) 1 cup sugar 2 tablespoons flour 3 eggs, beaten 1 cup cantaloupe, pureed 1 teaspoon vanilla 2 tablespoons butter 1 cup whipped cream

Combine sugar and flour in saucepan, add eggs and mix well. Stir in cantaloupe. 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 into pie shell. Chill until set. Serve with whipped cream.

Serves 6.

Source Lisa Fritz Food Editor of The Eagle Newspaper

Contributed by: Edit

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