cantaloupe cream pie
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| 2 tablespoons | Flour, all-purpose |
| 3 | Egg; beaten |
| 1 cup | Cantaloupe; pureed |
| 1 teaspoon | Vanilla extract |
| 2 tablespoons | Butter (or marg.) |
| 1 | Pastry shell; 8", baked |
| 1 cup | Whipping cream; whipped |
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.
SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy Coleman.
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