Cantaloupe Cream Pie Recipe

Cantaloupe Cream Pie Recipe

  • 1 (9 inch) prepared graham cracker crust
  • 2 cups white sugar
  • 6 tablespoons cornstarch
  • 4 egg yolks, beaten
  • 4 cups milk
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, softened
  • 1 1/2 cups cantaloupe – peeled, seeded and cubed
  1. In a large microwave-safe bowl, combine sugar and cornstarch. Mix in egg yolks, followed by milk. Beat on high speed with hand mixer for 1 minute. Microwave 5 minutes. Beat with mixer for 1 minute. Microwave an additional 5 minutes.
  2. Stir vanilla extract and butter or margarine into milk mixture. Puree the cantaloupe in a blender or food processor and mix into the custard. Pour mixture into graham cracker crust. Chill at least one hour before serving. Garnish with whipped cream.
Recipe of the Day|