Cantaloupe Cream Pie II
Cantaloupe is also known as muskmelon or rockmelon in different parts of the world.
This is vegetarian and gluten free recipe. Dish can be prepared in 165 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1.5 cup Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 2 cup Cantaloupe, peeled, seeded, and cubed
- 0.75 cup Granulated sugar
- 2 tablespoon Cornstarch
- 0.25 teaspoon Salt
- 1.5 cup Whole milk
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream
- for garnish Cantaloupe slices
- for garnish Mint leaves
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch pie dish.
- Bake the crust in the preheated oven for 10 minutes, then remove and let cool.
- In a blender, puree the cantaloupe until smooth. Set aside.
- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and heavy cream.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat and stir in the cantaloupe puree and vanilla extract.
- Pour the filling into the cooled crust and smooth the top.
- Refrigerate for at least 2 hours, or until set.
- Before serving, garnish with whipped cream, cantaloupe slices, and mint leaves.
- Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.