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Cantaloupe Meringue Pie




Source of Recipe


from marlain at rc
Cantaloupe Meringue Pie

1 medium cantaloupe, peeled, seeded and cut up
1 cup sugar
3 tablespoons cornstarch
3 egg yolks
4 tablespoons butter or margarine, melted
1 teaspoon vanilla
1/8 teaspoon salt
Dash of salt
1 large (10-inch) graham cracker pie shell
.
For meringue:
3 egg whites
1/4 cup sugar
1/2 teaspoon vanilla

In a blender or food processor, process cantaloupe pieces until
smooth (you will have about 2 to 2 1/2 cups of pureé melon). Pour
cantaloupe into a mixing bowl; add sugar, cornstarch, egg yolks,
salt, vanilla and melted butter or margarine. Mix with an electric
mixer until well blended. Pour into pie shell and place on a baking
sheet to catch spillovers; bake at 350 degrees for about 45 minutes
or until knife inserted in the center comes out clean. Top with an
even layer of meringue; bake for another 15 minutes. Meringue: Beat
egg whites until soft peaks begin to form; gradually add sugar then
vanilla.


Note: The egg whites should be fully cooked if the meringue layer is
evenly spread (not piled high) and cooked for 15 minutes at 350°.
Alternatively, you can use powdered egg whites or serve untopped pie
with sweetened whipped cream.