Cantaloupe Cream Pie
Ingredientsservings 685 cals
- In a large microwave-safe bowl, combine sugar and cornstarch. Mix in egg yolks, followed by milk. Beat on high speed with hand mixer for 1 minute. Microwave 5 minutes. Beat with mixer for 1 minute. Microwave an additional 5 minutes.
- Stir vanilla extract and butter or margarine into milk mixture. Puree the cantaloupe in a blender or food processor and mix into the custard. Pour mixture into graham cracker crust. Chill at least one hour before serving. Garnish with whipped cream.
Per Serving: 685 calories; 23.8 g fat; 111.3 g carbohydrates; 9.2 g protein; 170 mg cholesterol; 361 mg sodium. Full nutrition
ReviewsRead all reviews 5
I had to make this recipe twice to get it right. The 4 cups of milk is too much. I cut it down to two cups of milk and the pie set up very quickly. It is a very good, but very sweet pie. I c...
THERE IS NO WAY THIS RECIPE USES 4 CUPS OF MILK! I MADE 2 PIES WITH THIS RECIPE AND NEITHER OF THEM EVEN SET UP. I AM NOT SURE HOW MUCH MILK IT NEEDS. IF SOMEONE HAS AN IDEA PLEASE RESPOND, I...
I would love for this recipe to work. Mine didn't set up either and I got 2 pies, very runny, yet very tasty from this recipe. Does Annie Parsons hear this? Please respond. Thanks.
I'm being charitable by giving this one star. As with the other commenters I discovered that four cups of milk is WAY too much! Having wasted a fair amount of time and ingredients for this, I'll...