Best 6 Smooth Cantaloupe Pie Recipes

CANTALOUPE PIE

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.

SMOOTH CANTALOUPE PIE

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

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.

CANTALOUPE GRANITA

Steps:

• Place the sugar, melon and lime juice in a blender. Process the mixture until smooth. Transfer the mixture to a 9-by-13-inch baking dish.
• Freeze for 2 or 3 hours, and then begin the process of lightly scraping the top frozen layer with a fork.
• Return the pan to the freezer with the shaved ice on top. Remove a couple of hours later and continue scraping with a fork. Repeat the occasional scraping process until the entire mixture is shaved.
• Store, covered in plastic wrap, until serving.
• Serve in pretty glasses with mint.

CANTALOUPE GRAPPA SEMIFREDDO

Steps:

• Line loaf pan with plastic wrap, leaving an overhang at each end. Purée melon with 1/3 cup sugar, grappa, grenadine (if using), and salt in a blender until smooth. Transfer to large metal bowl and stir in yolks. Set bowl over a saucepan of simmering water and beat with mixer until pale, thick, and tripled in volume and registers 170°F on an instant-read thermometer, about 8 minutes.
• Remove bowl from saucepan and set in a large ice bath. Continue to beat until cold, about 6 minutes.
• Beat cream with remaining 2 tablespoons sugar in other large bowl using cleaned beaters until it just holds soft peaks. Fold whipped cream into cantaloupe mixture gently but thoroughly.
• Pour mixture into pan and freeze, loosely covered with plastic wrap, until firm, at least 5 hours. Uncover top and invert semifreddo onto a plate.

CANTALOUPE CREAM PIE II

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.