|EVERY FEW MINUTES|
|CANTALOUPE CUSTARD PIE|
1 med. cantaloupe, seeded & rind removed
1 c. sugar
3 tbsp. cornstarch
3 egg yolks
4 tbsp. butter, melted
1 tsp. vanilla
1/8 tsp. salt
2 (9") pie shells or 17 tart shells
In blender process cantaloupe until smooth. Pour cantaloupe into bowl. Add sugar, cornstarch, salt, vanilla; mix until blended. Pour into pie shells, bake at 350 degrees for 45 minutes or until crust is brown and filling set. Remove from oven and put meringue on pies. Put back in oven until brown.
MERINGUE: Beat 3 egg whites and a dash of salt until peaks form. Slowly beat in 1/4 cup sugar and 1 teaspoon vanilla until stiff peaks form. Spoon on pies; put back in oven and bake until golden brown.
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