1 med. ripe cantaloupe
2 tbsp. cornstarch
1/4 c. water
3/4 c. sugar
Dash salt
3 egg yolks, well beaten
2 tsp. vanilla
1 baked pie shell

MERINGUE:

3 egg whites
2 tbsp. sugar
1/8 tsp. cream of tartar
1 1/2 tsp. grated orange zest

Cut cantaloupe in half and scoop out seeds. Remove the pulp and place in top of double boiler. Cook over boiling water until soft, stirring and mashing pulp as it cooks. Remove from heat.

Combine cornstarch with water. Add to pulp along with sugar, salt and egg yolks. (Sweetness of cantaloupes varies so you may want to add more sugar.) Return to heat and cook over boiling water until custard is thick. Stir in vanilla. Pour into baked pie crust.

While beating egg whites, add sugar and cream of tartar. Beat until peaks hold their shape. Fold in orange zest. Spread meringue over top of pie. Bake 350 degrees until lightly brown. Chill before serving.