Cantaloupe Cream Pie Recipe
- 1 (9 inch) prepared graham cracker crust
- 2 cups white sugar
- 6 tablespoons cornstarch
- 4 egg yolks, beaten
- 4 cups milk
- 1 teaspoon vanilla extract
- ¼ cup butter, softened
- 1 ½ cups cantaloupe - peeled, seeded and cubed
step 1: In a large microwave-safe bowl, combine sugar and cornstarch. Mix in egg yolks, followed by milk. Beat on high speed with hand mixer for 1 minute. Microwave 5 minutes. Beat with mixer for 1 minute. Microwave an additional 5 minutes.
step 2: Stir vanilla extract and butter or margarine into milk mixture. Puree the cantaloupe in a blender or food processor and mix into the custard. Pour mixture into graham cracker crust. Chill at least one hour before serving. Garnish with whipped cream.