I give this one a 5* for taste, but a 4* for direction. The filling was a bit too sweet to me, but no one else seemed to mind. My melon was also rather bland to begin with so I would cut the sugar back next time, especially if using a sweet, well-ripened melon. The cantaloupe taste came through well and the cream cheese topping complemented it quite nicely. I will admit to sneaking in a few drops of food coloring to compensate for my mediocre melon. It may have been my inexperience with cream pies, but the instructions didn't seem clear in a few places. They don't specify the type of sugar to use, and for the topping confectioners was the only kind that made sense to me so that is what I used. You will want to make sure the pie has set almost all the way before you try spreading on the topping or you will make a mess. Also, I mixed the topping about 15-20min too early and in the time it sat it managed to go from perfectly spreadable to a thick mass. I would definitely mix it up right when you intend to spread it on the pie instead of getting it done early. Other than minor construction mistakes, I thought this was a really nice pie. It was very light and refreshing, not to mention unique! I will be making this again, tweaking only lightly, and I will wait until I have a good, sweet melon. Oh, and my melon made about 4 1/2 cups of puree.
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I give this one a 5* for taste, but a 4* for direction. The filling was a bit too sweet to me,...