Cantaloupe Pie I

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Most Helpful Positive Review

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.

—GWENNEVERE

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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.

—penny0314

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12 Ratings

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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.

—ASK-Valerio

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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!

—NAVELMAN

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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!!!

—judy

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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.

—WONDERWIZ

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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.

—mrs. kosmos

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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.

—Marie C.

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Nutrition

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.

Nutritional Information

Cantaloupe Pie I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 256
Calories from Fat: 76

% Daily Value *
Total Fat 8.5g 13 %
Saturated Fat 3.2g 16 %
Cholesterol 81mg 27 %
Sodium 220mg 9 %
** Potassium 253mg 7 %
Total Carbohydrates 41.6g 13 %
Dietary Fiber 0.9g 4 %
Protein 4.4g 9 %
Sugars 27.7g
** Vitamin A 49 %
** Vitamin C 42 %
** Calcium 3 %
** Iron 10 %
** Thiamin 14 %
** Niacin 17 %
** Vitamin B6 5 %
** Magnesium 5 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.