CRUST:

1/2 c. butter, room temp.
1/4 c. brown sugar, packed
1 1/4 c. flour

FILLING:

1/2 c. sugar
3 tbsp. cornstarch
3 egg yolks, slightly beaten
1/2 very ripe cantaloupe, cubed & liquified in blender
1/4 c. water
3 tbsp. butter
1 tsp. lime juice (fresh, squeezed)

OPTIONS:

1. Sweetened flaked coconut
2. Meringue
3. Whipped cream

CRUST: Beat butter and brown sugar in mixer until fluffy. Add flour and mix thoroughly. Place in 9" pie pan and spread evenly over bottom and up sides of pan. Bake at 375 degrees for 10 to 12 minutes.

FILLING: Stir together sugar and cornstarch in saucepan. Blend egg yolks, melon and water, gradually stir into sugar and cornstarch mixture and cook over medium heat, stirring constantly until mixture thickens and begins to boil. Reduce heat and cook 1 minute longer. Remove from heat. Stir in butter and lime juice. Pour into pie shell.

OPTION: 1. Sprinkle with coconut. Bake 10 minutes at 375 degrees or until golden.

2. Add meringue topping and bake until topping is done.

3. Bake 10 minutes.

SERVING: After being allowed to cool, then refrigerate at least 1 hour before serving. If not topping, may serve with whipped cream.