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PREPARATION:In a blender or food processor, process cantaloupe pieces until smooth (you will have about 2 to 2 1/2 cups of pureé melon).
Pour cantaloupe into a mixing bowl; add sugar, cornstarch, egg yolks, salt,
vanilla and melted butter or margarine. Mix with an electric mixer until well
blended. Pour into pie shell and place on a baking sheet to catch spillovers; bake at 350 degrees for about 45
minutes or until knife inserted in the center comes out clean. Top with an even layer of meringue; bake for another 15 minutes.
Meringue: Beat egg whites until soft
peaks begin to form; gradually add sugar then vanilla.
Note: The egg whites should be fully cooked if the meringue layer is evenly spread (not piled high) and cooked for 15 minutes at 350°. Alternatively, you can use powdered egg whites or serve untopped pie with sweetened whipped cream.
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