Indulge in the refreshing burst of summer with our exquisite cantaloupe pie recipes. These delightful pies are a celebration of the sweet and juicy cantaloupe, transformed into delectable treats that will tantalize your taste buds.
Our first recipe, the Classic Cantaloupe Pie, is a timeless favorite. This pie features a flaky, golden crust enveloping a creamy and velvety cantaloupe filling, perfectly balanced with a hint of citrus.
For those who prefer a richer, more decadent experience, our Cantaloupe Cream Pie is an absolute must-try. This luscious pie boasts a creamy cantaloupe filling nestled in a graham cracker crust, topped with a fluffy whipped cream topping.
If you're seeking a lighter, healthier option, our Cantaloupe Chiffon Pie is the perfect choice. This airy and ethereal pie features a light and fluffy chiffon filling made with cantaloupe puree, whipped egg whites, and cream cheese, all encased in a delicate graham cracker crust.
And for those with a sweet tooth, our Cantaloupe Pie with Streusel Topping is an irresistible temptation. This pie combines a classic cantaloupe filling with a buttery, crumbly streusel topping, creating a symphony of flavors and textures in every bite.
No matter your preference, our cantaloupe pie recipes offer a delightful array of options that will satisfy any craving. Gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more.
CANTALOUPE PIE
Several years back, I was searching for a Cantaloupe Pie recipe to surprise my grandmother. Her mother made the pie all the time and as a young woman she remembers it being my Uncle Dennis' favorite pie. I requested the recipe in the Taste of Home Magazine and received over 600 responsed by mail! This pie isn't the same as my Grandmother remembered (we did find that one); However, was my favorite! A refreshing pie that's perfect to serve on a hot Texas summer night!
Provided by Kim D.
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel and seed the melon, cut in chunks and process in a blender or food processor until smooth.
- Pour into a large mixing bowl; set aside.
- Combine 1/2 melon puree and cream cheese in blender.
- Process until smooth.
- Add to remaining puree and set aside.
- Combine sugar, gelatin and orange juice in a small saucepan.
- Cook on low heat, stirring until sugar and gelatin dissolve.
- Slowly add to melon mixture, stirring well.
- Pour into crust.
- Chill until firm.
- Garnish pie with Cool Whip and melon balls.
CANTALOUPE CRUNCH
This is a great way to get anyone to eat cantaloupe. It's quick, easy, and delicious.
Provided by DEMMORG
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the cantaloupe, lemon juice, sugar, flour, 2 tablespoons melted butter, cinnamon, nutmeg and vanilla. Transfer to a 9 inch square baking dish, and spread the dry cake mix evenly over the top. Drizzle the remaining melted butter over the cake mix.
- Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Nutrition Facts : Calories 422.9 calories, Carbohydrate 61.4 g, Cholesterol 33.9 mg, Fat 19.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 9.1 g, Sodium 476.5 mg, Sugar 46.2 g
SMOOTH CANTALOUPE PIE
I found the new Mango Jello and had some cantaloupe so I fooled around and made this pie. My husband loves it and I've taken it to some sick friends...who also loved it. It's fast and easy.
Provided by Pat Stressman
Categories Pies
Time 25m
Number Of Ingredients 5
Steps:
- 1. 1. In large bowl, dissolve Jello in boiling water. Cool to room temp. about 5 mins.
- 2. Wisk in Cool Whip, small batches at a time until smooth.
- 3. 3. Fold in cantaloupe. Then Spoon into crust. Refrigerate 2 hrs. or until set.
CREAMY CANTALOUPE PIE
This cantaloupe pie recipe is unusual and delicious! If you like cantaloupe, then I suggest trying this. It's cool, creamy and bursting with cantaloupe flavor. The fresh whipped cream on top is perfect. A tasty summertime pie!
Provided by Lisa Logan
Categories Pies
Time 20m
Number Of Ingredients 8
Steps:
- 1. Puree cantaloupe.
- 2. Combine sugar and flour in a saucepan; add eggs, mixing well after each addition. Stir in cantaloupe puree and cook over medium heat 8 - 10 minutes. Stir constantly, until mixture boils and thickens.
- 3. Remove from heat, stir in butter and vanilla. Cool.
- 4. Pour filling into baked pie shell.
- 5. Spread evenly with whipped cream. Chill.
RIPE CANTALOUPE PIE
Steps:
- To make the piecrust, combine the flour, salt and sugar in a large bowl. Cut the butter into chunks and cut it into the flour mixture - one chunk at a time - using a pastry blender or two knives, until the mixture resembles coarse meal.
- Gradually add the ice water, blending until the dough adheres and is no longer crumbly. Turn out onto a lightly floured surface and knead lightly, pressing the dough away from you with the heel of the hand. Gather into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for half an hour.
- To make the filling, beat the egg yolks with the milk and one-third cup of sugar in a heavy saucepan. Add the cantaloupe and cook over low heat, stirring often, until the mixture is somewhat thickened and the cantaloupe is soft, about 25 to 30 minutes. Remove from the heat and let cool.
- Preheat the oven to 375 degrees. Roll out the piecrust dough and fit it into two nine-inch pie pans. Crimp the edges and prick the bottom with a fork. Line the pans with foil, and weight with beans or aluminum pie weights. Bake for 15 to 18 minutes, removing the weights and foil during the last five minutes. Place on a rack to cool.
- Fill the cooled pie shells with the cantaloupe mixture.
- In a bowl, make a meringue by beating the egg whites until foamy. While still beating, add the cream of tartar. Continue beating until soft peaks form. Then beat in the six tablespoons of sugar, one at a time, until stiff peaks form.
- Spread the meringue mixture on the pies, making sure to fill in the pies completely and to cover the edges of the crust. Bake for eight to 12 minutes, until lightly browned. Cool completely before cutting. Serve immediately when cool, as the pies do not keep long.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 21 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 276 milligrams, Sugar 22 grams, TransFat 1 gram
CANTALOUPE PIE
Ever get a cantaloupe that wasn't sweet? Well you won't ever have to throw another away with this easy pie recipe. I was cautious when a friend brought one to work the first time, but it really is good.
Provided by Jill Doss-Raines
Categories Pies
Time 50m
Number Of Ingredients 7
Steps:
- 1. Slice cantaloupe thinly into pie shell. Sprinkle flour over cantaloupe. Add sugar and slice butter over cantaloupe.Pour water over top. Sprinkle with cinnamon. Bake in oven preheated to 350 degrees for 30 minutes.
CANTALOUPE CREAM PIE II
This is my version of a not-often heard of recipe, but it is one of the best pies I have ever eaten. The crust melts in your mouth and the pie is scrumptious. Wonderful for a summertime dessert.
Provided by STARFLOWER
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour and powdered sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.
- Bake crust in the preheated oven for 20 minutes. Set aside to cool.
- Place the cantaloupe in a medium saucepan over medium heat. In a 2 or 4 cup measuring cup, whisk together sugar, flour, cornstarch, and salt, and then stir into the cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken. Beat egg yolks and water together in a small bowl. Gradually stir in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk mixture back into pan and continue cooking for 2 minutes more. Remove from heat and set aside to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.
- In a bowl, cream together the Neufchatel cheese and sugar. Beat in milk and vanilla until smooth, then fold in thawed frozen whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 75.4 g, Cholesterol 99.9 mg, Fat 27.9 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 13 g, Sodium 348.3 mg, Sugar 53.3 g
Tips:
- Choose ripe cantaloupe: The best cantaloupes for pie are those that are ripe and juicy. Look for melons that are deep orange in color and have a sweet smell.
- Use a food processor: A food processor makes it easy to puree the cantaloupe and other ingredients. If you don't have a food processor, you can use a blender or a potato masher.
- Don't overcook the pie: Cantaloupe pie is best when it is slightly undercooked. The center of the pie should still be a little bit wobbly when you take it out of the oven.
- Let the pie cool before serving: Cantaloupe pie needs to cool for at least 30 minutes before serving. This will allow the flavors to meld and the pie to set.
- Serve with whipped cream or ice cream: Cantaloupe pie is delicious served with whipped cream or ice cream. You can also top the pie with fresh berries or chopped nuts.
Conclusion:
Cantaloupe pie is a delicious and refreshing summer dessert. It's easy to make and can be enjoyed by people of all ages. With its sweet and juicy flavor, cantaloupe pie is a surefire hit at any gathering. So next time you have a craving for something sweet, give cantaloupe pie a try. You won't be disappointed!
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