Ingredients:
- 1 medium cantaloupe, peeled, seeded and cut up
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 egg yolks
- 4 tablespoons butter or margarine, melted
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- Dash of salt
- 1 large (10-inch) graham cracker pie shell
- .
- For meringue:
- 3 egg whites
- 1/4 cup sugar
- 1/2 teaspoon vanilla
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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