10:42 PM 9/1/98
cen mindy aol
melon pie

WATERMELON MERINGUE PIE
MME

1 1/2 C sugar	1/2 C cornstarch	1/8 t salt	4 egg yolks	1/4 C lemon juice
2 C watermelon juice	3 T butter	1 baked pie shell	Meringue

Combine sugar, cornstarch, and salt in saucepan.  Combine egg yolks, lemon juice, and watermelon juice.  Add to sugar mixture.  Cook stirring constantly, until thick.  Boil 1 minute.  Remove from heat, add butter.  Pour into pie shell, top with meringue.  Bake at 325 20-25 minutes.

MERINGUE
4-6 egg whites	1/2-3/4 T cream of tartar	1/2 C sugar	1/2 t vanilla

Beat egg whites and cream of tartar at hight speed just until foamy.  Gradually add sugar, beating until stiff peak stage.  2-4 min.  Add vanilla, beat in.  Spread over hot filling, sealing edges.  Bake.

This was first attempt - next time will use a bit of red food coloring and 2 1/4 c watermelon juice and some lemon zest.  If anyone has any other suggestions, please let me know!!!! 


CANTELOUPE MERINGUE PIE
MME

unbaked pie shell	 1 egg white, beated	4 eggs, seperated	1/2 t cream of tartar
1/2 C sugar	2 C pureed cantaloupe	1 C sugar	1/4 C cornstarch
1/2 C milk	3/4 C evaporated milk	1/4 C butter	1/8 t salt
2 t vanilla

Bake pie shell.  Brush with beaten egg white.  Let cool.  Beat egg whites, at room temperature and cream of tartar 1 minute. Gradually add 1/2 C sugar, 1 T at a time.  Beat unti stiff.  Combine egg yolks, canteloupe and remaining ingredients, except vanilla.  Cook until thickenen and bubbly.  Remove from heat, add vanilla.  Pour into pie shell, top with meringue.  Bake at 400 for 8 - 10 minutes.