1 ripe med. size cantaloupe, rind removed, seeded, diced
1 c. sugar or to taste
3 tbsp. cornstarch
3 egg yolks
4 tbsp. melted butter
1 tsp. vanilla
1/8 tsp. salt
2 (9 inch) pie shells or 17 tart shells

In a blender or food processor with metal blade, process cantaloupe until smooth. Pour cantaloupe into a bowl and add sugar, cornstarch, egg yolks, melted butter, salt and vanilla. Mix with an electric mixer until well blended.

Pour into pie shells or tart shells and bake at 350 degrees for 45 minutes or until crust is brown and filling set. If using tart shells, set them on a baking sheet.

When filling has set, remove pie from oven and cover the hot pie filling with the following meringue. Return pie to oven and bake until meringue browns (8-10 minutes).

MERINGUE:

3 egg whites
Dash of salt
1/4 c. sugar
1 tsp. vanilla

Beat egg whites until soft peaks form. Slowly beat in sugar and vanilla, beating until stiff peaks form. Spoon on top of pies. Put back in oven and bake until golden brown.