Cantaloupe Pie I Recipe -
Cantaloupe Pie I Recipe
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Cantaloupe Pie I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. 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.
  2. 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.
  3. 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.
  4. Add butter or margarine and flavoring to the cantaloupe mixture.
  5. Pour into baked pie shell.
  6. 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.
  7. Bake at 400 degrees F (205 degrees C) until delicately brown on top.
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Reviews More Reviews

Most Helpful Positive Review
Aug 11, 2010

This recipe was great, I didn't tell my husband what kind of pie it was and had him guess, he thought it was banana! I added a couple dashes of ground cloves and a dash of ground nutmeg, and followed the suggestion to use cornstarch to thicken the filling-(Dissolve the cornstarch in small amount of water then add to filling while on stove)My cantaloupe was very ripe(had dents on the skin) so I suggest you use a little less sugar if your's is also and less sugar on the merengue as well. Let the filling thicken on stove considerably before you place in the baked pie crust. After the pie cooled I refridgerated it then served it chilled.

Most Helpful Critical Review
May 18, 2013

The pie works okay, I just really didn't like it. I don't think cantaloupe lends itself well to this use. The pie will get eaten, but I won't make it again.

Aug 23, 2004

This is best when the cantaloupe is a little too ripe. A friend of mine calls it Rotten Pie because I told him that I use cantaloupes that are too ripe to slice and would normally be thrown away! It's also good without the meringue since it's so sweet. I've done it both ways.

Oct 21, 2003

This was the first pie that I have ever made. I was looking for something different, and this was great! It sounds a little odd to use cantaloupe in a pie like this, but everyone loved it and begged for the recipe!

Jun 15, 2011

My Mother in Law was making this 50+ years ago without the pie crust. She couldn't remember the recipe so I found it here. This is the most Awesome Pie Ever. I do leave out the butter extract, but only because I didn't have any. And I don't use a pie crust. This is as close to hers as I have found. Be sure to use a great tasting Ripe cantaloupe. Just Awesome!!!

Mar 24, 2011

My husband just had some dental work done so I just made the filling. This is a really great pudding!! I didn't have butter extract so I used vanilla instead. It turned out fantastic. This would be a great way to get young children who think they don't like cantaloupe to try it. I think it would change their mind.

Sep 09, 2009

I would give it 4.5 if I could. I omitted the sugar because I used a sweet melon and used 1 tsp cornstarch to add to thickness. I also used 2 tsp amaretto instead of butter extract. It is good. I agree with Marie C. that I will happily make it again if I have extra melon, but won't go out of my way to buy melon to make it.

Jan 26, 2007

This was good but it is very unusual. It would not be my first choice of pies to make but if I had extra melon I would make it again.


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  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 220 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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