9" baked pie shell
4 eggs, separated
2 c. pureed cantaloupe
1 c. sugar
1/4 c. cornstarch
1/2 c. milk
3/4 c. evaporated milk
1/4 c. butter
1/8 tsp. salt
2 tsp. vanilla

Combine egg yolks, cantaloupe and all other ingredients except vanilla in a heavy saucepan. Stir well over medium heat until thick and bubbly.

Remove from heat and stir in vanilla. Pour into pie shell. Spread meringue over hot filling and seal to edge of pie shell. Bake at 400 degrees for 8-10 minutes until meringue is golden brown. Cool.

MERINGUE:

4 egg whites
1/2 c. sugar

Beat egg whites (room temperature) at high speed with an electric mixer. Gradually add 1/2 cup sugar and beat until stiff peaks form. Spread on top of pie.