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Refreshing Cantaloupe Custard Pie

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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
8 servings
Dessert
Refreshing Cantaloupe Custard Pie
Ingredients
  • 1 cantaloupe
  • 1/2 cup white sugar
  • 8 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 2 tablespoons water
  • 1 tablespoon butter
  • 1/4 teaspoon butter flavored extract
  • 1 (9 inch) pie crust, baked
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons white sugar
Instructions
1
Firstly, preheat your oven to a high temperature of 400 degrees F (200 degrees C).
2
Next, cut the cantaloupe in half lengthwise and carefully remove the seeds before scooping out the tender flesh into a medium-sized saucepan. Place the saucepan over medium heat and wait for it to reach a gentle simmer; use a spoon to mash the cantaloupe as it heats up, releasing its natural juices.
3
This process should yield approximately 2 cups of pulp. In a separate bowl, combine half a cup of sugar, flour, and salt; then gradually add this mixture to the pulp in the saucepan, stirring constantly over medium heat until the desired consistency is achieved.
4
To further thicken the mixture, whisk together egg yolks and water in a large bowl until well combined. Then, gradually heat the egg yolks by whisking in a small amount of the hot pulp; once heated, pour the egg yolk mixture into the remaining pulp in the saucepan.
5
Continue cooking and stirring until the filling has reached a thick, creamy consistency. Remove from heat and set aside.
6
Now, melt the butter in the saucepan with a little extract until fully incorporated. Pour this mixture into your pre-baked pie shell.
7
In a separate large bowl, use an electric mixer to beat together egg whites and cream of tartar until frothy; then gradually add 6 tablespoons of sugar while continuing to beat, until stiff peaks form.
8
Spread the meringue mixture evenly over the filling in the pie shell, making sure to cover it completely.
9
Finally, bake the pie in the preheated oven for 18 to 20 minutes, or until the meringue is delicately browned.