1 c. sugar
1/2 c. flour or 1/4 c. cornstarch
1/4 tsp. salt
3 c. pureed cantaloupe
4 whole eggs
3 tbsp. butter
1 1/2 tsp. vanilla
1 (9 inch) baked pie shell

For Filling: In a medium saucepan, combine sugar, flour, or cornstarch, and salt; gradually stir in pureed cantaloupe. Cook and stir over medium heat until thick and bubbly; reduce heat. Cook and stir 2 more minutes. Remove from heat. Beat whole eggs slightly. Stir 1 cup of hot mixture into the eggs. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour filling into baked pie shell. After pie cools, pile whip cream or Cool Whip over pie.