Cantaloupe Cream Pie II Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jul. 17, 2006
This is a wonderful recipe - I'd never heard of cantaloupe pie before. I made it exactly as posted. It also sets up and cuts well, very pretty pie. And the topping is very flavorful. We ranked this up with our top "favorite" pies!
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Reviewed: Jul. 5, 2006
I took a chance and made a triple batch (in a cookie sheet and made bars)of this for a Fourth of July party where there were a gathering of "Foodies". Everyone RAVED about its taste. They had no idea you could make cantaloupe into a pie. I followed the recipe exactly with these exceptions; I also used salted butter. In the instructions it forgets to say when to add the margarine so I added it along with the eggs. I would have used real whipped cream but the party was outside and was afraid it wouldn't hold up under the heat. I did decrease the amount of cool whip so I could taste the cream cheese a little stronger. I tasted the pie after 2 hours of chilling and then again in the morning. Even better in the morning! Very important that you use ripe tasty cantaloupe! Taste is mild and very refreshing! I'm serving this for a catered luncheon next week! Will make this again and again.
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Photo by Dawn Aiono

Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 4, 2006
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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Photo by TUNISIANSWIFE

Cooking Level: Intermediate

Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA

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