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This cantaloupe pie is baked with a meringue topping.

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Cantaloupe Smoothie with Yogurt

Pineapple Meringue Pie

How To Make Soft Meringue for a Pie Topping

Ingredients

• 1 medium cantaloupe, peeled, seeded and cut up
• 2/3 cup sugar
• 1/3 cornstarch
• 4 egg yolks
• 3 tablespoons lemon juice
• 1/4 cup water
• 2 tablespoons unsalted butter
• 1 large (10-inch) prepared graham cracker pie shell
• Meringue
• 3 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 cup powdered sugar
• 1 teaspoon vanilla

• Prep Time: 20 minutes
• Cook Time: 25 minutes

• Total Time: 45 minutes
• Yield: 8 Servings

Preparation

Pureé the cantaloupe pieces in a blender or food processor until smooth (about 2 to 2 1/2 cups of pureé melon).

Pour cantaloupe pureé into a saucepan. Bring to a simmer. Combine the cornstarch with the lemon juice and water; stir to dissolve. Add the cornstarch mixture to the melon. Continue cooking, stirring constantly, until the mixture begins to thicken.

Whisk the egg yolks in a small bowl. Add about 1/3 cup of the hot melon mixture to the yolks while whisking, then return the mixture to the saucepan and continue cooking and stirring until thickened, about 2 to 3 minutes.

 

Heat the oven to 400° F.

Pour the cantaloupe mixture into the pie shell. 

Beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the powdered sugar; continue beating until the meringue holds stiff peaks. Beat in 1 teaspoon of vanilla.

Spread the meringue over the filling.

Bake for about 15 minutes, or until the meringue is nicely browned.

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See Also

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