served this for July 4th and everyone raved! This pie has such a unique flavor, just incredible. Bought melon 5 days prior and kept at room temp. was very ripe, sweet, and juicy. sqeezed some of the juice out and reserved. Pureed then measured, added back what was needed for 3cups. Used a wisk to cook and no lumps. Cannot imagine making this with margarine. used real butter(is there any other way w/baking such a special dessert pie?) Recipe didn't state when to add the butter in the filling; added it once I got the flour, starch, sugar wisked into the puree. didn't bother to temper the yolks, just whisked constantly and poured a small steady stream; worked fine. Added 1/2 tsp. orange blossom water to filling.this enhanced the cantaloupe flavor without overpowering and added a nice aspect. Cooked filling is the color of butterscotch and set up perfectly. The crust is fool-proof.looks dry when mixing, but even with overworking and patting into the pan, it was tender, made for a slighly sweet crust similar to a shortbread if made with butter! What everyone loved about this was that it was not sickening sweet. Each component of the pie was perfectly sweetened without being over the top sweet. I cannot wait to make this pie again. The whipped topping makes enough that you can pile it high. Beautiful presentation.Thx for this wonderful recipe that I will be making for years to come. Had multi-cultural guests and they all agreed that this was just incredible.
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served this for July 4th and everyone raved! This pie has such a unique flavor, just...