3/4 c. sugar
3 eggs, beaten
1 tsp. vanilla
2 tbsp. butter
1 tbsp. cornstarch
1 c. pureed cantaloupe (1/2 lg.)
Baked 8 inch pie shell
1 c. whipped topping

Serves 6 to 8. Takes 30 to 45 minutes. Premix sugar and cornstarch in saucepan. Add eggs, mixing well. Stir in cantaloupe. Cook over medium heat 8 to 10 minutes, stirring constantly until mixture thickens and boils. Remove from heat and stir in vanilla and butter. Cool. Pour into pie shell. Spread evenly with whipped cream. Chill and serve.