Best 4 Cantaloupe Cream Pie Ii Recipes

Are you in search of a delightful and refreshing dessert that is perfect for any occasion? Look no further than the Cantaloupe Cream Pie II! This unique and flavorful pie combines the sweetness of cantaloupe with a creamy filling and a flaky crust. With its vibrant color and refreshing taste, this pie is sure to be a hit at your next gathering. With just a few simple ingredients and easy-to-follow instructions, you can create a delicious and memorable dessert that will tantalize your taste buds and leave you wanting more. So, gather your ingredients and let's embark on a culinary journey to create the perfect Cantaloupe Cream Pie II!

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

CREAMY CANTALOUPE PIE

Creamy Cantaloupe Pie image

This cantaloupe pie recipe is unusual and delicious! If you like cantaloupe, then I suggest trying this. It's cool, creamy and bursting with cantaloupe flavor. The fresh whipped cream on top is perfect. A tasty summertime pie!

Provided by Lisa Logan

Categories Pies

Time 20m

Number Of Ingredients 8

Ingredients

1 c sugar
2 Tbsp all-purpose flour
3 eggs, beaten
1 1/2 c cantaloupe, pureed
1 tsp vanilla flavoring
2 Tbsp butter, salted
1 9 in pie shell, baked
1 c heavy cream, whipped

Steps:

1. Puree cantaloupe.
2. Combine sugar and flour in a saucepan; add eggs, mixing well after each addition. Stir in cantaloupe puree and cook over medium heat 8 - 10 minutes. Stir constantly, until mixture boils and thickens.
3. Remove from heat, stir in butter and vanilla. Cool.
4. Pour filling into baked pie shell.
5. Spread evenly with whipped cream. Chill.

CANTALOUPE PIE I

Cantaloupe Pie I image

This makes an unusual pie--a conversation piece as well as tasting very delicious.

Provided by gerkatdu

Categories Desserts Pies Fruit Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

Ingredients

1 cantaloupe
½ cup white sugar
8 tablespoons all-purpose flour
¼ teaspoon salt
3 egg yolks
2 tablespoons water
1 tablespoon butter
¼ teaspoon butter flavored extract
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar
1 (9 inch) pie crust, baked

Steps:

Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp.
Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency.
In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat.
Add butter or margarine and flavoring to the cantaloupe mixture.
Pour into baked pie shell.
Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue.
Bake at 400 degrees F (205 degrees C) until delicately brown on top.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 41.6 g, Cholesterol 80.6 mg, Fat 8.5 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 219.9 mg, Sugar 27.7 g

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 PIE

Cantaloupe Pie image

Several years back, I was searching for a Cantaloupe Pie recipe to surprise my grandmother. Her mother made the pie all the time and as a young woman she remembers it being my Uncle Dennis' favorite pie. I requested the recipe in the Taste of Home Magazine and received over 600 responsed by mail! This pie isn't the same as my Grandmother remembered (we did find that one); However, was my favorite! A refreshing pie that's perfect to serve on a hot Texas summer night!

Provided by Kim D.

Categories Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 medium cantaloupe
1 (3 ounce) package cream cheese, softened
1/4 cup sugar
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup orange juice
9 inches graham cracker crust, chilled
Cool Whip Topping
cantaloupe, balls for garnish

Steps:

Peel and seed the melon, cut in chunks and process in a blender or food processor until smooth.
Pour into a large mixing bowl; set aside.
Combine 1/2 melon puree and cream cheese in blender.
Process until smooth.
Add to remaining puree and set aside.
Combine sugar, gelatin and orange juice in a small saucepan.
Cook on low heat, stirring until sugar and gelatin dissolve.
Slowly add to melon mixture, stirring well.
Pour into crust.
Chill until firm.
Garnish pie with Cool Whip and melon balls.

Tips:

Choosing Ripe Cantaloupe: Look for cantaloupes that are firm, have a deep orange color, and give a slightly sweet smell when you sniff the blossom end.
Preparing the Crust: If you're short on time, use a pre-made graham cracker crust. Otherwise, follow the recipe's instructions for making a homemade crust. Make sure to press the crust firmly into the pie plate to prevent cracking.
Mixing the Filling: Use a large bowl to mix the filling ingredients. Make sure to beat the cream cheese and sugar until smooth and creamy before adding the cantaloupe and whipped cream.
Chilling the Pie: After assembling the pie, chill it in the refrigerator for at least 4 hours, or overnight, before serving. This will help the flavors to meld and the pie to set.
Garnishing the Pie: Before serving, garnish the pie with fresh cantaloupe slices, whipped cream, or mint leaves for a touch of elegance.

Conclusion:

Cantaloupe Cream Pie is a refreshing and delicious summer dessert that is perfect for any occasion. With its creamy filling, graham cracker crust, and sweet cantaloupe flavor, this pie is sure to be a hit with everyone who tries it. So, gather your ingredients and give this recipe a try! You won't be disappointed.