New this month
Get the Allrecipes magazine

Cantaloupe Pie I


"This makes an unusual pie--a conversation piece as well as tasting very delicious."
Added to shopping list. Go to shopping list.


1 h 30 m servings 256 cals
Original recipe yields 8 servings (1 - 9 inch pie)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp.
  2. Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency.
  3. In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat.
  4. Add butter or margarine and flavoring to the cantaloupe mixture.
  5. Pour into baked pie shell.
  6. Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue.
  7. Bake at 400 degrees F (205 degrees C) until delicately brown on top.

Nutrition Facts

Per Serving: 256 calories; 8.5 g fat; 41.6 g carbohydrates; 4.4 g protein; 81 mg cholesterol; 220 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 13
  1. 17 Ratings

Most helpful positive review

This recipe was great, I didn't tell my husband what kind of pie it was and had him guess, he thought it was banana! I added a couple dashes of ground cloves and a dash of ground nutmeg, and fol...

Most helpful critical review

The pie works okay, I just really didn't like it. I don't think cantaloupe lends itself well to this use. The pie will get eaten, but I won't make it again.

Most helpful
Most positive
Least positive

This recipe was great, I didn't tell my husband what kind of pie it was and had him guess, he thought it was banana! I added a couple dashes of ground cloves and a dash of ground nutmeg, and fol...

This is best when the cantaloupe is a little too ripe. A friend of mine calls it Rotten Pie because I told him that I use cantaloupes that are too ripe to slice and would normally be thrown awa...

This was the first pie that I have ever made. I was looking for something different, and this was great! It sounds a little odd to use cantaloupe in a pie like this, but everyone loved it and ...

My Mother in Law was making this 50+ years ago without the pie crust. She couldn't remember the recipe so I found it here. This is the most Awesome Pie Ever. I do leave out the butter extract, b...

My husband just had some dental work done so I just made the filling. This is a really great pudding!! I didn't have butter extract so I used vanilla instead. It turned out fantastic. This w...

I would give it 4.5 if I could. I omitted the sugar because I used a sweet melon and used 1 tsp cornstarch to add to thickness. I also used 2 tsp amaretto instead of butter extract. It is good. ...

This was good but it is very unusual. It would not be my first choice of pies to make but if I had extra melon I would make it again.

I am giving this one four stars because it did not set up well at all! Soupy! Fortunately, my family is not very picky and was willing to try it. Tasted great.

Very good. I would do as another user suggested and use as ripe a cantaloupe as possible. I made some alterations in order to make it slightly healthier. I used whole wheat pastry flour and u...