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Cantaloupe Meringue Pie

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A recipe for this delicious and easy pie filled with pureed cantaloupe custard and topped with with meringue… (serves 12)

Ingredients Needed:

One 9 inch deep dish pastry shell, unbaked
3 eggs, separated
1/2 teaspoon cream of tartar
1/2 cup sugar
2 cups pureed cantaloupe
1 cup sugar
1/4 cup cornstarch
3/4 cup evaporated milk
1/4 cup butter or Margarine
1/8 teaspoon salt
2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 450. Bake pastry shell at 450F for 9 to ll minutes. Remove from oven, let cool.
  2. Beat egg whites and cream of tartar with an electric hand mixer at high speed for 1 minute. Slowly add 1/2 cup sugar until peaks form. Set aside.
  3. Combine cubed cantaloupe, egg yolks, sugar, milk, salt, and cornstarch in blender and mix completely. Cook in 2-quart heavy sauce pan over medium heat, stirring constantly until thick and bubbly. Stir in vanilla and margarine. Pour into prepared shell and spread meringue, sealing edges. Bake at 400F until brown.
  4. Cool or put in fridge until cold.
Image via backtothecuttingboard

About the Author Vivian

Vivian is the Co-founder and Editor of Dashing Desserts. She loves Cooking, Photography, and Travel. Vivian also blogs about Health and Nutrition at healthcursus.com.   Read more from Vivian

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