Author: Lisa <hopperl@mindspring.com> 
    
                    *  Exported from  MasterCook  *
 
                          Cantaloupe Cream Pie
 
Recipe By    : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies
 
  Amount  Measure      Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                    9 inch pie crust -- baked
 
                        ***FILLING***
  1      envelope      unflavored gelatin
    1/2  cup          orange juice
  1      large        cantaloupe -- halved and seeded
    1/4  cup          sugar
  2      teaspoons    grated orange peel
  1      cup          whipping cream
 
                        ***TOPPING***
    1/3  cup          apricot jam
  2      tablespoons  Grand Marnier
 
Bake pie shell. Allow to cool.
 
In a small saucepan, combine gelatin and orange juice; allow to stand 1 
minute. Cook and stir over low heat until gelatin is dissolved. Scoop 
melon into balls (You should have about 2 cups) and reserve. Remove 
remaining melon from rind and cut into pieces. In a blender or food 
processor with metal blade, puree melon pieces, sugar, and orange peel 
until smooth. Add gelatin mixture and whipping cream; blend well. 
Refrigerate until slightly thickened. Pour into cooled, baked shell and 
spread evenly. Top with melon balls. refrigerate at least one hour or 
until set.
 
Just before serving, heat jam in small saucepan until melted; stir in 
Grand Marnier. Spoon over pie.
 
                 
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 Author: , GmbH <bbombere@erols.com> 
 
Cantaloupe Pie
 
Serving Size : 10
 
    1/4 cup Flour
    1 large cantaloupe -- very ripe
    3/4 cup Sugar -- divided use
    3 large Eggs -- separated
    2 tablespoons Butter
    Baked pie shell
    Peel, seed, and dice melon.
 
In a medium sauce pan mix 1/2 the sugar with melon and cook until melon 
is tender and soft; mash
melon.
Mix flour with remaining sugar; add beaten egg yolks and butter. Mix in 
mashed melon.
Pour into pie shell and cover with meringue made from the egg whites. 
Brown meringue in oven.
Cool pie.
 
**What I've done to gild the lily here is to add chunks of fresh 
cantaloupe,
thin sliced pieces to the top, dust lightly with nutmeg and powdered 
sugar,
and chill (the pie.) Skip the meringue.
 
Non-cooked Cantloupe Pie-
Actually, the variant of this that is good is to mix cream cheese, 
whipping cream, and cantaloupe with powdered sugar in a processor, then 
fold-in chunks of cantloupe, then fill pie shell, chill,
eat, have sex, smoke after, and have more pie.
You can put about 2 oz. Brandy in the pie, and drink the rest.
 
***The estimate that this will serve 10 persons is overly optimistic. 
 
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Author: FMathies <fmathies@aol.com> 
   Posting History    
 
Here is a recipe for Cantaloupe Pie:
 
Florence
 
CANTALOUPE  PIE
 
1 med. cantaloupe
8 tbsp. flour
3 egg yolks
1 tbsp. butter/oleo
3 egg whites
3/4 c. sugar
1/4 tsp. salt
2 tbsp. water
1 baked pie shell
 
  Select a cantaloupe of good quality.  Cut ripe  cantaloupe in half. 
Remove seeds, scoop out pulp  with a spoon into a saucepan and place over 
medium heat until it comes to a gentle boil.  As it heats  you can mash 
pulp with a potato masher if your  prefer.  Or you can liquify pulp in 
blender before  heating. Mix sugar, flour, and salt together well,  heat 
until it comes to a gentle boil.  As it heats
you can mash pulp with a potato masher if your prefer.  Or you can 
liquify pulp in blender before  heating.  Mix sugar, flour, and salt 
together well, then add to heated cantaloupe and stir until
thickened.  DO NOT cook cantaloupe too long before  adding flour and 
sugar. Beat egg yolks and add 2 tablespoons tablespoon water.  Add beaten 
yolks to cantaloupe mixture and cook until thick and creamy.  Remove from 
fire and add butter.  Pour mixture into baked pie shell.  Beat 3 egg 
whites and 6 tablespoons sugar to make meringue.  Top pie with meringue 
and bake at 425-450 degrees oven until delicately browned.  May be served 
warm or cold. 
 
Substitute Midori Liqueur for the water, pour another jigger over each 
slice and serve with Midori on the side and you have BLISS in a snack. 
 
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Author: Helen Watson <helen@hwatson.force9.net> 
   Posting History    

Cantaloupe Pie
Yield:  10 servings
 
1 large cantaloupe melon; very ripe
4 tablespoons plain flour      
150 g sugar  
3 large eggs; separated
25 g butter  
1 baked pastry flan case    
 
Peel, seed and dice the melon.  In a medium saucepan mix half the sugar    
with the melon and cook until the melon is tender and soft.  Mash the      
melon.  Mix the flour with the remaining sugar, add the beaten egg yolks  
and butter.  Mix in the mashed melon.  Pour into the pastry case and 
cover with meringue made from the egg whites.  Brown the meringue in the 
oven.  Cool the pie before serving.  
 
 
Helen Watson

 


 
