Cantaloupe Cream Pie
Everyone loves a cream pie, and this one has a distinct color and sophisticated flavor that will make it a favorite.
- 1 pre-baked pie shell
- 1 California cantaloupe, washed, peeled, seeded, and pureed in blender or food processor
- ½ cup sugar
- Pinch of salt
- 1/3 cup cornstarch
- ¼ cup lime juice
- ¼ cup water
- 4 egg yolks
- 2 Tablespoons unsalted butter
- 1 (8 oz.) package light cream cheese (Neufchatel)
- ½ cup sugar
- 1 Tablespoon milk
- ½ teaspoon vanilla
- 3 cups fresh whipped cream
Place cantaloupe puree, pinch of salt and sugar in medium sauce pan. Bring to a simmer over medium heat. Dissolve cornstarch in water and lime juice and add to pan while stirring. Simmer mixture while stirring until it begins to thicken.
In a small bowl, lightly beat egg yolks with fork. Gradually add some of the hot melon mixture to the eggs, one spoon at a time, stirring in between to prevent eggs from cooking. Add the warm egg mixture to the pot and simmer while stirring for two more minutes until thickened.
Remove from heat and stir in butter.
Pour melon mixture into pre-baked pie shell and place in refrigerator until cool and firm.
While pie is cooling, whip light cream cheese with sugar, milk and vanilla until soft and smooth. Gently fold in whipped cream. (Do not use canned whipped cream. If not using fresh whipped heavy cream, substitute thawed, frozen whipped topping.)
When pie is cool, spread cream mixture over the top and place pie back in refrigerator until serving time. Serves 8.