"This cool, refreshing custard pie is a unique way to use cantaloupe. Garnish with whipped cream." — Annie Parsons
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1 (9 inch)
prepared graham cracker crust
egg yolks, beaten
1 1/2 cups
cantaloupe - peeled, seeded and cubed
I had to make this recipe twice to get it right. The 4 cups of milk is too much. I cut it down to two cups of milk and the pie set up very quickly. It is a very good, but very sweet pie. I cut it into 16 pieces not 6 and that seemed to be enough pie per serving.
THERE IS NO WAY THIS RECIPE USES 4 CUPS OF MILK! I MADE 2 PIES WITH THIS RECIPE AND NEITHER OF THEM EVEN SET UP. I AM NOT SURE HOW MUCH MILK IT NEEDS. IF SOMEONE HAS AN IDEA PLEASE RESPOND, I WOULD LOVE TO TRY AND MAKE THIS AGAIN BUT I AM NOT GOING TO RUIN ANY MORE GRAHAM CRACKER CRUSTS TO EXPERIMENT.
I would love for this recipe to work. Mine didn't set up either and I got 2 pies, very runny, yet very tasty from this recipe. Does Annie Parsons hear this? Please respond. Thanks.
I'm being charitable by giving this one star. As with the other commenters I discovered that four cups of milk is WAY too much! Having wasted a fair amount of time and ingredients for this, I'll wait a bit before attempting it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cantaloupe Cream Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 214
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