For a more intense cantaloupe flavor, consider roasting the cantaloupe pieces lightly before pureeing. This will concentrate the natural sugars and enhance the taste. Ensure your pie crust is completely cooled before adding the filling to prevent it from becoming soggy. When making the meringue, make sure your bowl and beaters are completely clean and free of any grease for optimal volume. If you prefer a less sweet pie, you can reduce the amount of sugar in both the filling and the meringue. Store leftovers in the refrigerator to maintain the freshness.
Cantaloupe Pie
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS54
Experience a slice of summer with this Cantaloupe Pie! This unique pie transforms the fresh, juicy flavor of cantaloupe into a creamy, dreamy dessert, perfect for impressing your guests or enjoying a special treat. Its vibrant flavor and delightful texture will have everyone asking for seconds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol81 mg
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Fiber1 g
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Protein4 g
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Saturated Fat3 g
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Sodium220 mg
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Sugar28 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepHalve the cantaloupe, remove the seeds, and scoop the flesh into a medium saucepan. Cook over medium heat until the cantaloupe comes to a gentle boil, mashing it as it heats. Aim for about 2 cups of pulp. (15 minutes)
03
StepIn a medium bowl, whisk together 1/2 cup sugar, flour, and salt. Add this mixture to the cantaloupe pulp in the saucepan and cook, stirring constantly, over medium heat until the mixture thickens. (8 minutes)
04
StepIn a large bowl, whisk together the egg yolks and water. Gradually whisk in a small amount of the hot cantaloupe pulp to temper the yolks, then pour the egg yolk mixture into the remaining pulp in the saucepan. Continue cooking, stirring constantly, until the filling is thick and creamy. Remove from heat. (5 minutes)
05
StepStir in the butter and butter flavored extract until fully incorporated. Pour the filling into the pre-baked pie crust. (3 minutes)
06
StepIn a separate large bowl, using an electric mixer, beat the egg whites and cream of tartar until frothy. Gradually add the 6 tablespoons of sugar, continuing to beat until stiff, glossy peaks form. Spread the meringue evenly over the cantaloupe filling. (7 minutes)
07
StepBake in the preheated oven until the meringue is delicately browned, approximately 18 to 20 minutes. Let cool completely before serving. (20 minutes)
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RECIPE REVIEWS
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Marisol Spencer
May 8, 2025I love this recipe! It's unique and the instructions were very clear.
Beryl Padberg
May 6, 2025This is a great way to use up extra cantaloupe. My family loved it!
Deron Schaefer
Apr 23, 2025I didn't have butter extract, so I used vanilla. It was still very good.
Nils Zulauf
Jan 29, 2025I added a pinch of nutmeg to the filling for a little extra warmth. It was a hit!
Jody Feeney
Dec 4, 2024I was skeptical at first, but this pie is surprisingly delicious! The cantaloupe flavor is so refreshing.
Alta Sawayn
Nov 24, 2024The cantaloupe flavor is subtle, which is perfect for people who don't like overly sweet desserts.
Salvador Greenfelder
Nov 15, 2024The meringue topping is the perfect complement to the creamy cantaloupe filling.
Wilhelm Beier
Oct 12, 2024The crust turned out soggy. Maybe I should try blind-baking it longer next time.