CANTALOUPE CREAM PIE II

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Cantaloupe Cream Pie II

SUBMITTED BY: STARFLOWER PHOTO BY: Irene

"This is my version of a not-often heard of recipe, but it is one of the best pies I have ever eaten. The crust melts in your mouth and the pie is scrumptious. Wonderful for a summertime dessert."

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PREP TIME 

40 Min

COOK TIME 

20 Min

READY IN 

3 Hrs

8 Servings

 
 

INGREDIENTS (Nutrition)

  • Crust
  • 1 cup all-purpose flour
  • 3 tablespoons confectioners' sugar
  • 8 tablespoons margarine
  • Pie Filling
  • 4 cups cantaloupe - peeled, seeded and pureed
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 3 tablespoons water
  • 1 tablespoon margarine
  • Topping
  • 1 (8 ounce) package Neufchatel (light cream) cheese, at room temperature
  • 1/2 cup sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place flour and powdered sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.
  3. Bake crust in the preheated oven for 20 minutes. Set aside to cool.
  4. Place the cantaloupe in a medium saucepan over medium heat. In a 2 or 4 cup measuring cup, whisk together sugar, flour, cornstarch, and salt, and then stir into the cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken. Beat egg yolks and water together in a small bowl. Gradually stir in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk mixture back into pan and continue cooking for 2 minutes more. Remove from heat and set aside to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.
  5. In a bowl, cream together the Neufchatel cheese and sugar. Beat in milk and vanilla until smooth, then fold in thawed frozen whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.
 
REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

 

Reviewed on May 28, 2008
by CTMOMOF9
I took a chance and made a triple batch (in a cookie sheet and made bars)of this for a Fourth of July party where there were a gathering of "Foodies". Everyone RAVED about its taste. They had no idea you could make cantaloupe into a pie. I followed the recipe exactly with these exceptions; I also used salted butter. In the instructions it forgets to say when to add the margarine so I added it along with the eggs. I would have used real whipped cream but the party was outside and was afraid it wouldn't hold up under the heat. I did decrease the amount of cool whip so I could taste the cream cheese a little stronger. I tasted the pie after 2 hours of chilling and then again in the morning. Even better in the morning! Very important that you use ripe tasty cantaloupe! Taste is mild and very refreshing!

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

 

Reviewed on May 12, 2008
by GottaFeedYa!
I give this one a 5* for taste, but a 4* for direction. The filling was a bit too sweet to me, but no one else seemed to mind. My melon was also rather bland to begin with so I would cut the sugar back next time, especially if using a sweet, well-ripened melon. The cantaloupe taste came through well and the cream cheese topping complemented it quite nicely. ...but the instructions didn't seem clear in a few places. They don't specify the type of sugar to use, and for the topping confectioners was the only kind that made sense to me so that is what I used. You will want to make sure the pie has set almost all the way before you try spreading on the topping or you will make a mess. Also, I mixed the topping about 15-20min too early and in the time it sat it managed to go from perfectly spreadable to a thick mass. I would definitely mix it up right when you intend to spread it on the pie instead of getting it done early. Other than minor construction mistakes, I thought this was a really nice pie. It was very light and refreshing, not to mention unique! I will be making this again, tweaking only lightly, and I will wait until I have a good, sweet melon. Oh, and my melon made about 4 1/2 cups of puree.
 
   
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating. Reviewed on Sep. 25, 2007
by Dirus
Wow, what a hit this was! I replaced the Cantaloupe with Golden Sweet melons I had grown in my garden. When I first said what it was, no one was very enthused, but everyone was surprised by how good it was. This recipe is a real winner. To avoid trans fats I used real butter instead of margarine. I will certainly make this again. I want to try it with other types of melon.

 


 

Nutritional Information
Cantaloupe Cream Pie II

Servings Per Recipe: 8

Amount Per Serving

Calories: 573

  • Total Fat: 28g
  • Cholesterol: 101mg
  • Sodium: 343mg
  • Total Carbs: 75.5g
  •  Dietary Fiber: 1.3g
  • Protein: 7.2g

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