Yield: 1 Pie
|2 tablespoons||Flour, all-purpose|
|3 \N||Egg; beaten|
|1 cup||Cantaloupe; pureed|
|1 teaspoon||Vanilla extract|
|2 tablespoons||Butter (or marg.)|
|1 \N||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.
SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy Coleman.