- 1 cup granulated sugar
- 2 tablespoons flour
- 3 eggs, beaten
- 1 cup cantaloupe
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 8″ pastry shell, baked
- 1 cup whipping cream
Combine the sugar and flour in a saucepan; add eggs, use a whisk to mix well. Puree the cantaloupe in a blender. You should get about 2/3 cup of puree from one cup of chopped cantaloupe. Add the puree to the egg mixture and whisk to combine.
Cook over medium heat, stirring constantly with a wooden spoon, the mixture will begin thickening rather quickly. Cook until mixture boils and thickens, about 8 to 10 minutes. Remove from heat, add the vanilla and butter, stir until smooth.
Place custard into a bowl and allow it to cool. While custard is cooling, bake pastry shell and set aside to cool.
Put the custard into the baked shell. Using the whisk attachment, beat the whipping cream on high speed until stiff peaks form; spread evenly over top of custard. Allow pie to set in refrigerator overnight for best results.
source: Amanda’s Cookin