Best 2 Cantaloupe Cream Pie Recipes

Cantaloupe cream pie is a delightful summer dessert that combines the refreshing flavor of cantaloupe with a creamy, velvety filling. This classic pie is a perfect way to use up seasonal cantaloupes and is sure to be a hit at any gathering. The combination of sweet and juicy cantaloupe, creamy filling, and flaky crust creates a harmonious symphony of flavors and textures that will tantalize your taste buds. Whether you are a seasoned baker or a novice, this guide will provide you with step-by-step instructions and helpful tips to ensure that your cantaloupe cream pie turns out perfectly.

Check out the recipes below so you can choose the best recipe for yourself!

CANTALOUPE CREAM PIE II

Cantaloupe Cream Pie II image

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.

Provided by STARFLOWER

Categories Desserts Pies Custard and Cream Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
3 tablespoons confectioners' sugar
8 tablespoons margarine
4 cups cantaloupe - peeled, seeded and pureed
1 cup sugar
⅓ cup all-purpose flour
⅓ cup cornstarch
¼ teaspoon salt
3 egg yolks
3 tablespoons water
1 tablespoon margarine
1 (8 ounce) package Neufchatel (light cream) cheese, at room temperature
½ cup sugar
1 tablespoon milk
½ teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
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.
Bake crust in the preheated oven for 20 minutes. Set aside to cool.
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.
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.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 75.4 g, Cholesterol 99.9 mg, Fat 27.9 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 13 g, Sodium 348.3 mg, Sugar 53.3 g

CANTALOUPE CREAM PIE

Cantaloupe Cream Pie image

This cool, refreshing custard pie is a unique way to use cantaloupe. Garnish with whipped cream.

Provided by Annie Parsons

Categories Desserts Pies Custard and Cream Pie Recipes

Yield 6

Number Of Ingredients 8

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 685.2 calories, Carbohydrate 111.3 g, Cholesterol 169.9 mg, Fat 23.8 g, Fiber 1 g, Protein 9.2 g, SaturatedFat 10.1 g, Sodium 361.1 mg, Sugar 92.6 g

Tips:

Choose ripe cantaloupe: The best cantaloupes for this pie are ripe but still firm. Avoid fruits that are too soft or have bruises.
Chill the crust before baking: This will help prevent the crust from shrinking and becoming too brown.
Use a food processor to make the filling: This will make the filling smooth and creamy.
Don't overbeat the filling: Overbeating the filling can make it tough.
Bake the pie until the filling is set: The pie is done baking when the filling is no longer jiggly.
Let the pie cool completely before serving: This will allow the filling to set and the flavors to meld.

Conclusion:

This cantaloupe cream pie is a delicious and refreshing summer dessert. It's perfect for potlucks, picnics, and backyard barbecues. The pie is also a great way to use up leftover cantaloupe. With its creamy filling and flaky crust, this pie is sure to be a hit with everyone who tries it.