Cantaloupe cream pie

Yield: 1 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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