For an extra layer of flavor, consider adding a pinch of nutmeg or ginger to the cantaloupe filling. If you don't have Neufchatel cheese, regular cream cheese can be used as a substitute. Garnish the pie with fresh cantaloupe slices or a sprinkle of toasted nuts before serving for an elegant presentation. The crust can be made a day in advance and stored in the refrigerator.
Cantaloupe Cream Pie II
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PREP TIME40 mins
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COOK TIME20 mins
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TOTAL TIME3 hrs
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SERVING8 People
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VIEWS79
Experience the essence of summer with this luscious Cantaloupe Cream Pie. A delightful twist on a classic, it features a melt-in-your-mouth crust and a creamy cantaloupe filling that's both refreshing and indulgent. Perfect for warm weather gatherings or a sweet personal treat.
Ingridients
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Nutrition
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Carbohydrate75 g
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Cholesterol100 mg
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Fiber1 g
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Protein7 g
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Saturated Fat13 g
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Sodium348 mg
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Sugar53 g
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins **Prepare the Crust:** Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 10 mins In a large bowl, whisk together flour and powdered sugar. Cut in cold margarine using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. (10 minutes)
03 Step
Recipe View 5 mins Press the dough into the bottom and up the sides of a 9-inch deep-dish pie plate. Crimp the edges for a decorative finish. (5 minutes)
04 Step
Recipe View 50 mins Bake the crust in the preheated oven for 20 minutes, or until lightly golden. Let cool completely. (20 minutes baking + 30 minutes cooling)
05 Step
Recipe View 2 mins **Make the Cantaloupe Filling:** Place the cantaloupe puree in a medium saucepan over medium heat. (2 minutes)
06 Step
Recipe View 3 mins In a separate bowl, whisk together sugar, flour, cornstarch, and salt. Stir this mixture into the cantaloupe puree. (3 minutes)
07 Step
Recipe View 9 mins Cook, stirring constantly, until the mixture comes to a low boil and begins to thicken. (8-10 minutes)
08 Step
Recipe View 3 mins In a small bowl, whisk together egg yolks and water. Gradually temper the egg yolks by stirring in a small amount of the hot cantaloupe mixture to prevent curdling. (3 minutes)
09 Step
Recipe View 5 mins Pour the yolk mixture back into the saucepan and continue cooking for 2 minutes more, stirring constantly. Remove from heat and stir in 1 tablespoon of margarine. Let cool slightly before pouring into the pre-baked, cooled pie shell. (5 minutes cooling)
10 Step
Recipe View 5 mins **Prepare the Cream Cheese Topping:** In a bowl, cream together the Neufchatel cheese and sugar until smooth. (5 minutes)
11 Step
Recipe View 3 mins Beat in milk and vanilla extract until well combined. Gently fold in the thawed frozen whipped topping until evenly blended. (3 minutes)
12 Step
Recipe View 2 hrs Spread the cream cheese topping evenly over the cooled cantaloupe filling. Cover and refrigerate for at least 2 hours before serving to allow the pie to set. (120 minutes chilling)
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Asa Upton
May 26, 2025I was skeptical about a cantaloupe pie, but this recipe completely won me over. The crust is perfectly flaky, and the filling is creamy and delicious.
Tristin Crist
Apr 20, 2025Easy to follow recipe with a wonderful outcome. My family devoured it in one sitting!
Sylvan Jacobson
Dec 28, 2024This pie is a slice of heaven! The cantaloupe flavor is so refreshing, and the cream cheese topping adds a perfect tang.