Prairie Fox Survival

I get all mushy inside when I smell an over-ripe cantaloupe

    Cantaloupe Pie
When the cantaloupes are over-ripe don't throw them away. That's when they are ready for some of the best pie you have ever had. As the saying goes:
Waste Not -Want Not

 

 

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Cantaloupe Pie

1 fully ripe cantaloupe (preferably Pecos, of course)
3 tablespoons flour
1/8 teaspoon nutmeg
1 stick butter
5 egg yolks, beaten
1/2 cup sugar
1 9-inch baked pie shell
5 egg whites
1/8 teaspoon vanilla
sugar, to taste
I add some cinnamon to taste.

Cut the cantaloupe into smallish chunks and cook over low heat until soft enough to mash. Add flour, nutmeg, butter, egg yolks, and 1/2 cup sugar. Continue cooking, stirring constantly until thick. Cool and pour into baked pie shell.

To make meringue, beat egg whites until stiff, adding vanilla and sugar. Cover pie with meringue and brown slightly under the broiler. Refrigerate for 1 to 2 hours before serving.

This recipe came from the Texas Monthly

 

The garden has produced more cantaloupe at one time than you can deal with. This melon is starting to pit, it's over-ripe and mold is starting to grow on the rind. It's now ready to make a great cantaloupe pie out of. The other nice part about is you don't have to bake it in your oven.

 

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Our garden can produce up to 40 a year.

You can also freeze cantaloupe in cubes on a cookie sheet then put them in a freezer bag for future use.