Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Cut cantaloupe in half; remove and discard seeds. Scoop flesh into a medium saucepan; cook over medium heat until it comes to a gentle boil, mashing cantaloupe as it heats. This should make about 2 cups pulp.
Combine ½ cup sugar, flour, and salt in a medium bowl; stir into pulp and cook, stirring, until thick.
Whisk egg yolks and water together in a large bowl; whisk in a little of the hot pulp to heat yolks gradually, then pour egg yolk mixture into pulp in the saucepan. Continue cooking and stirring until filling is thick and creamy. Remove from heat.
Stir in butter and extract until incorporated. Pour filling into baked pie crust.
Beat egg whites and cream of tartar together in a separate large glass, metal, or ceramic bowl with an electric mixer until frothy. Gradually add 6 tablespoons sugar, continuing to beat until thick peaks form. Spread meringue over filling.
Bake in the preheated oven until meringue is delicately brown, 18 to 20 minutes.
Cook’s Note
The amount of flour may seem large, but it takes considerable thickening to obtain the correct consistency.
Nutrition Facts (per serving)
| 256 | Calories |
| 9g | Fat |
| 42g | Carbs |
| 4g | Protein |
