Cantaloupe Cream Pie recipe

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Ingredients

1 (9 inch) prepared graham cracker crust
2 cups white sugar
6 tablespoons cornstarch
4 egg yolks, beaten
4 cups milk
1 teaspoon vanilla extract
¼ cup butter, softened
1 ½ cups cantaloupe - peeled, seeded and cubed

Nutrition Info

685.2 calories
carbohydrate: 111.3 g
cholesterol: 169.9 mg
fat: 23.8 g
fiber: 1 g
protein: 9.2 g
saturatedFat: 10.1 g
servingSize: -
sodium: 361.1 mg
sugar: 92.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large microwave-safe bowl, combine sugar and cornstarch. Mix in egg yolks, followed by milk. Beat on high speed with hand mixer for 1 minute. Microwave 5 minutes. Beat with mixer for 1 minute. Microwave an additional 5 minutes.

  2. Stir vanilla extract and butter or margarine into milk mixture. Puree the cantaloupe in a blender or food processor and mix into the custard. Pour mixture into graham cracker crust. Chill at least one hour before serving. Garnish with whipped cream.

Recipe Yield

1 pie

Recipe Note

This cool, refreshing custard pie is a unique way to use cantaloupe. Garnish with whipped cream.

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